Start by milling your grain. While it’s milling, pour your water/milk, oil/butter, honey/sugar, and egg or lecithin (if using) into your mixer bowl. Then add your flour. Do not add the salt and yeast yet. Mix this in your mixer just until the flour is incorporated. This takes my KitchenAid 2-3 minutes. Let rest covered with a damp cloth for 20 minutes.
After 20 minutes, add in the salt and the yeast. Knead until your dough reaches windowpane. This could take anywhere from 8-15 minutes. To check for windowpane, pinch the dough between your fingers and stretch it. If you're able to stretch it enough to see light through it, you have a windowpane. The dough will be sticky. This is normal!
When the dough is done kneading, allow it to rise in a covered bowl until it has doubled in size. Be sure to cover your bowl with a lid or damp cloth so that the dough does not dry out. Depending on the temperature in your home, it may take 30-60 minutes for the dough to rise.
After the dough has doubled in size, oil your hands and work surface, This will make the sticky dough easier to work with. Divide the dough into 12 roughly equal portions. Roll each portion into a ball, making sure to create tension for a better rise. Place rolls in a 9x13 baking dish.
If you plan on baking the next day, it's time to cover your rolls and put them in the fridge. The next day, remove the rolls from the fridge and allow to sit at room temperature for 30-45 minutes.
If baking same day, allow the rolls to rise at room temperature for 30-60 minutes or until they are puffy and don't spring back easily when gently poked.
Pre-heat your oven to 375 degrees while the rolls are rising. Bake at 375 for 15-20 minutes. Internal temperature should be 185-190F when done. Butter tops of rolls and enjoy!