In a large mixing bowl, dissolve the yeast and honey in warm water. Let it sit for 5 minutes until foamy.

Add the olive oil, salt, and whole wheat flour to the yeast mixture. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions. Roll each portion into a ball.

In a shallow dish, combine the sesame seeds, flax seeds, sunflower seeds, and poppy seeds. Brush the tops of the rolls with a little water and dip them into the seed mixture to coat.

Place the rolls on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let them rise for another 15 minutes.

Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.

Let the rolls cool on a wire rack before serving.