In a large mixing bowl, combine warm milk, water, honey, and yeast together and let sit for 5 minutes.
2 cups warm milk (100-110 degrees), ¼ cup warm water (100-110 degrees), ¼ cup honey, 2 pkg dry active yeast (or 4 ½ teaspoons)
Add whole wheat flour and stir until all of the dry flour has been mixed in. Let sit an additional 20 minutes. The yeast mixture should have a layer of bubbles.
3 cup white whole wheat flour (360 grams)
Add salt, butter, and bread flour to the yeast mixture. Using dough hook, knead on low speed for 10 minutes, or until dough no longer sticks to the side. The texture of the dough should be smooth and elastic.If you do not have a stand mixer, you can knead by hand until it loses its stickiness and doesn't tear when you stretch it. A bread machine may also be used, using the "dough" setting.
Cover with a towel and place in a warm spot that is free from drafts, for one hour.
Grease two loaf pans.
Punch the dough and divide it in half. Shape to form two loaves. One at a time, throw the loaf hard onto the counter, to remove any air bubbles, then place the dough in loaf pan. Let dough rise in pan for 20 minutes.
Preheat oven to 350 degrees.
Bake both loaves of bread for 30 minutes. Brush tops with melted butter and bake an additional 5-10 minutes. When bread is done it will be golden brown and it will sound hollow when you thump it.
For dinner rolls: Pinch dough into 24-pieces and roll to shape into a ball. Place on a baking sheet with several inches between each ball of dough. Bake at 350 for 15 minutes. Brush with butter, then bake an additional 5-10 minutes, until golden brown.