Yields 16 rolls
Ingredients
- 3 T. honey
- 1 1/3 cup warm whole milk (about 110º F)
- 1 cup warm water (about 110º F)
- 2 1/4 tsp. yeast
- 2 T. butter, melted
- 2 1/2 cups all-purpose flour
- 2 1/2 cups whole wheat flour
- 1 1/2 tsp. kosher salt
- Egg wash or milk for brushing
- Sesame seeds (optional)
- Pretzel salt or coarse sea salt, for sprinkling (optional)
Directions
- Combine milk, water, yeast, and honey in the bowl of a stand mixer. Let sit 5 to 10 minutes until mixture is foamy. Add butter and set aside.
- Mix flours and salt in a big bowl.
- Slowly add the flour mixture into the milk-yeast mixture with mixer running on low (hook attachment) until the dough pulls away from the bottom of the bowl and a dough forms. Knead dough on low speed for 3-5 minutes until smooth and pliable.
- Place the dough in a lightly greased bowl. Cover and let rise for 2 hours at room temperature.
- Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 16 pieces. To shape into rolls, roll the dough against the counter until round.
- Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.
- Preheat oven to 425ºF.
- Brush each roll generously with whole milk or egg wash, then sprinkle with sesame seeds and pretzel salt, if desired.
- Bake 20 minutes until rolls are golden brown and baked through. Remove them from the oven, and transfer to a rack to cool.
Recipe courtesy of the National Honey Board
