Instructions

1. Place yeast in water and stir.  Make certain that the water is 110 degrees F when adding yeast.  Stir in 1 tablespoon of honey.  
2. Allow to stand for 8-10 minutes, or until the yeast turns bubbly and doubles in volume.   Set aside.
3. Then add the remaining 1-1/2 tablespoons of honey, butter and salt with the milk in a small pan. Heat on simmer until the butter melts.
4. Pour the mixture into a large bowl.  Be sure to allow it to cool to lukewarm before proceeding to the next step.
5. Stir yeast mixture into the milk mixture.
6. Add in whole wheat flour and wheat germ, 1/2 cup at a time while continuously stirring until all is incorporated.
7. Add enough all purpose flour to make a soft dough.
8. Turn onto a lightly floured surface and knead several times.
9. Cover with a tea towel and allow to rest in a warm spot until it has doubled in size, about 1 hour.
10. Place dough back on floured surface.  Knead several more times.  
11. Divide dough in half.  Divide dough again into 12 equal sized portions.  
12. Roll each piece of dough into a ball, then place on a parchment-lined baking sheet.
13. Sprinkle pumpkin seeds on top of rolls.
14. Allow to rise again for 2-3 hours, until doubled in size.
15. When ready to bake, preheat oven to 350 degrees.
16. Bake until done, about 15 minutes.  They will be golden in color.
17. Serve warm or at room temperature.