This is based on the recipe I use for challah, but scaled up to produce 30 perfect dinner rolls risen and shaped in two 9x13 pans. I use about 1/3 whole wheat flour to make them a little wholesome, but they're still soft, light, and rich with honey and butter. The benefit to pull-apart rolls is that they stay fresher longer because there's less exposed surface area. You can make these up to three days in advance and pull them apart just before serving--or let your guests pull them apart themselves--and they'll still be optimally soft and fresh. I use a sourdough starter, but I've adapted this recipe to work with either a sourdough starter or active dry yeast. - smargot

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