Honey White Whole Wheat Rolls.
Adapted from A Pastry Affair.
I made some homemade soup today because everyone in my family has sore throats from allergies. I thought the warm would be welcoming. I needed to make a roll to go along with the soup and I stumbled up on these and knew I had to make them. The dough is rising right now… dinner is shaping up!
Yields 12 rolls.
2 teaspoons of active dry yeast
1 cup of warm water
1/4 cup of raw honey
3/4 teaspoon of salt
3 cups of King Arthur’s White Whole Wheat flour
1 tablespoon of butter
In your stand mixer, with dough hook attached, add the water and sprinkle the yeast over top. Let sit for 8 minutes. If the yeast doesn’t get frothy, discard. Once the sitting time is over, add the honey, salt and egg. Combine until well blended. Then add 1 cup of flour at a time until all 3 cups have been added. Knead for 8-10 minutes. Remove and add to a lightly oiled bowl and cover. Store in a warm, draft-free location. Let rise for 2 hours.
Punch dough down and divide into 12 equal portions. Shape into balls and place on your baking sheet lined with a baking sheet or parchment. Cover with a towel and let rise 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl, melt your butter. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.
— Knead to Cook