To proof the yeast: Combine the warm water, yeast, and 2 cups of flour. Mix together and let it sit, covered, for about 15-20 minutes until nice and bubbly.

After proofing, add the honey, oil, salt, and 5 more cups of flour. Mix by hand or a mixer (if using a mixer, make sure you have the dough hook attachment) until the dough is pulling away from the sides of the bowl. If more flour is needed, only add a little at a time! *SEE VIDEO for details! Kamut is tricky

Once dough is pulling away from sides of bowl, it's time to knead. If you're mixing with a mixer, set the timer for 9-10 minutes to knead. If kneading by hand, knead for about 15-20 minutes until dough is soft and stretchy.

Once dough is kneaded - it will be very stretchy and very tacky. Do NOT add in more flour! You want it to be very tacky.

Lightly dust your hands with flour and pull off dough balls about the size of a golf ball (or whatever size you like). Roll into a ball while using a tucking motion to tuck the bottom under so you have a smooth top (see video for further instruction).

Place each dough ball spaced about 1 in apart in a greased 9x13 pan. You want them to touch as they rise.

Once all dough balls are rolled out, cover with a light towel and allow to rise for about 15-20 minutes. They may look a little flattened once they have risen, but this is fine. They will rise more in the oven.

Bake in a preheated 350 degree oven for 25 minutes until they are lightly browned on top. Brush with melted butter, if you desire.

Rolls can be served hot! You can immediately serve up or allow to cool on a cooling rack.