Honey Wheat Sandwich Buns

1 1/4 cup milk, warmed
2 1/4 teaspoon yeast
2 cups unbleached white flour
1 cup whole wheat bread flour
1/2 cup whole spelt flour (or more whole wheat)
1 /2 teaspoon salt
1 egg, at room temperature
1/4 cup honey

Add the yeast to the warm milk and stir to dissolve. In the bowl of a stand mixer fitted with the paddle attachment, combine the flours and salt. Mix on low speed to combine. Add the yeast-milk mixture, egg and honey. Knead on low speed for 8-10 minutes. You may need to add a few more tablespoons of flour until the dough clears the sides of the bowl and you have the desired consistency (smooth and tacky, but not sticky). Cover with a clean kitchen towel and let rise until nearly doubled, about 1 - 1 1/2 hours. Once the dough has risen, transfer the ball to a lightly floured work surface and gently deflate the dough. Divide the dough into 9-10 equal sized pieces. Form each piece of dough into a flattened round, 3.5 to 4 inches in diameter. Transfer the shaped rounds to a baking sheet. Cover with a clean kitchen towel and let rise until nearly doubled, about 1 - 1 1/2 hours. Preheat the oven to 350 degrees. If you want you can combine 2 tablespoons of butter with 1 tablespoon honey and lightly brush the tops of the rolls. Bake for 14-15 minutes. I like to brush the rolls with a little more butter when they come out of the oven and then cover them with a clean tea towel until they have cooled. Enjoy!