3/4 cup warm water
1 packet active dry yeast
1 T sugar
1/2 c milk, warmed
2 T softened butter
3 c whole wheat flour
1/4 c vital wheat gluten
1 1/2 t salt
Combine the warm water, sugar, and yeast in a small bowl and stir to combine. Let stand for about 5 minutes, or until the yeast looks frothy.
Put the flour, salt, and gluten in the bowl of a stand mixer and mix with a fork. Add all the remaining ingredients, including the warm water and yeast. Mix with the dough hook for about 10 minutes, or until you have a smooth, elastic dough.
Then shape it into a ball, put it in a lightly oiled bowl, and cover the bowl with plastic wrap. Let the dough rise until doubled, about 1 hour.
Grease a large baking dish. Fold the dough over itself a few times, then divide it into 8 balls, flattening them gently with the palm of your hand. Arrange them in the baking dish. Cover the baking dish with plastic wrap or a towel and let rise for an hour. The sides of the rolls will be touching after they have risen.
Bake at 350 for about 25 minutes or until the tops are golden brown. Brush warm rolls with milk (about 2 T total).