Nice buns....

Made a batch of these pull-apart dinner rolls which turned out really nice! Great flavor, soft stretchy fluffy interior, and still a bit of a crisp upper crust...

Made them again last night, and tried to recall and write down what I added this time! :)
In a large bowl, mix and let "brew" 1 pack of yeast, 150 ml warm water, 2 Tbsp honey.
If in 5 min it's really foamy--good, it's active enough. Otherwise (like this second time I did it, when there was only maybe 1x the volume of foam as liquid after 15 min, I added half a pack more of yeast before continuing)
Add 200 mL warm milk, 1 egg, ~70g olive oil, 1/2 tsp salt, another 1-2 Tb honey, 250 g whole wheat flour +200 g "Ruchmehl" which I think would most be like whole wheat pastry grade flour in the US. (Just a slightly darker, more protein-rich flour, but not much wheat germ flake in it). Knead this mix together (with some sort of electric mixer), while still a bit too-wet and sticky which I find is a good texture to nicely stretch the dough and develop the gluten more easily than with firmer drier dough. Then add gradually 100-200 g more flour until it comes together to a dough that is not sticky to the touch anymore (though still very tacky), and can be at least handled when floured on the surface.
Let that rise in a bowl greased with olive oil until more than doubled in volume. (give it around 1.5 hrs)
Then punch down and roll out into a log, cut equal-sized balls and form them nicely into a lightly olive-oil-sprayed breadpan.
Then let them rise for another while, up to around an hour, until they have joined in the pan, and are turbo-fluffy.

I baked them at about 190-200 C for 30-40 min (depending on pan size).

They made great rolls for stuffing with chicken sloppy-joes!!!