Whole-Grain Rolls

1. 1
   prep · ~10 min

   Activate the yeast.

   1.Pour warm water (110°F–115°F) into a large mixing bowl.

   2.Add honey and yeast, stir gently to dissolve.

   3.Let sit for 5 to 10 minutes until foamy and fragrant.

   TIPWater that is too hot will kill the yeast — aim for bathwater temperature.
2. 2
   mix · ~1 min

   Combine the dry ingredients.

   In a separate bowl, whisk together whole wheat flour, all-purpose flour, and salt.

3. 3
   mix · ~3 min

   Form the dough.

   1.Add the melted butter and half the flour mixture to the yeast mixture.

   2.Stir with a wooden spoon until a shaggy mass forms.

   3.Gradually add the remaining flour mixture, mixing until fully incorporated.
4. 4
   knead · ~10 min

   Knead the dough until smooth and elastic.

   Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth, supple, and springs back when poked. Add a light dusting of flour only if it sticks excessively.

   TIPWhole wheat dough will feel slightly tacky — resist adding too much extra flour or the rolls will be dense.
5. 5
   rest · ~65 min

   Let the dough rise.

   1.Place the dough in a lightly oiled bowl and turn to coat all sides.

   2.Cover with a clean kitchen towel.

   3.Set in a warm, draft-free spot until doubled in size, about 60 to 75 minutes.

   TIPIf your kitchen is cool, place the bowl in a turned-off oven with just the light on.
6. 6
   prep · ~5 min

   Shape the rolls.

   1.Punch down the risen dough to release air.

   2.Turn onto a lightly floured surface and divide into 8 equal pieces.

   3.Shape each piece into a tight, smooth ball by tucking the edges underneath and rolling on the counter.
7. 7
   rest · ~30 min

   Proof the shaped rolls.

   1.Arrange the balls on a parchment-lined baking sheet, spaced 2 inches apart.

   2.Cover loosely with the kitchen towel.

   3.Let rise until visibly puffy and nearly doubled, about 30 minutes.
8. 8
   prep · ~2 min

   Preheat the oven to 375°F and prepare egg wash.

   Beat the egg with 1 tablespoon of water to make the egg wash. Brush the tops of the proofed rolls gently with the wash and sprinkle with rolled oats.

9. 9
   bake · ~18 min

   Bake until golden brown.

   Place the baking sheet on the center rack. Bake for 16 to 18 minutes, until the rolls are deep golden on top and sound hollow when tapped on the bottom. Transfer to a wire rack.

   TIPRotate the baking sheet halfway through for even browning.
10. 10
    rest · ~5 min

    Cool and brush with butter.

    Let the rolls cool on the baking sheet for 5 minutes. Brush the tops with melted butter while still warm. Serve immediately or transfer to a rack to cool completely.

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