Whole Wheat Roll

1. 1
   prep · ~7 min

   Activate the yeast.

   1.Pour warm water into a small bowl. The water should feel comfortably warm to the wrist, about 110°F.

   2.Sprinkle yeast over the water, then drizzle in the honey.

   3.Let the mixture sit undisturbed until foamy and fragrant, about 5 to 7 minutes.

   TIPWater hotter than 120°F will kill the yeast. Aim for bathwater-warm.
2. 2
   mix

   Combine the dry ingredients.

   1.In a large mixing bowl or the bowl of a stand mixer, whisk together whole wheat flour, all-purpose flour, and salt.

   2.Make a well in the center of the flour mixture.
3. 3
   mix

   Form the dough.

   1.Pour the foamy yeast mixture and melted butter into the well of the dry ingredients.

   2.Mix with a wooden spoon or the stand mixer on low speed until a shaggy dough forms.
4. 4
   knead · ~10 min

   Knead the dough until smooth.

   Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes by hand, or 5 to 7 minutes with a stand mixer on medium speed, until the dough is smooth, elastic, and springs back when poked.

   TIPWhole wheat dough is slightly tacky. Avoid adding too much extra flour or the rolls will be dense.
5. 5
   rest · ~75 min

   Let the dough rise.

   1.Place the dough in a lightly oiled bowl, turning once to coat the top.

   2.Cover with a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 60 to 75 minutes.

   TIPA turned-off oven with the light on makes a perfect warm rising spot.
6. 6
   prep

   Shape the rolls.

   1.Gently punch down the risen dough to release air.

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

   3.Shape each piece into a smooth ball by tucking the edges under and rotating on the counter.

   4.Place the shaped rolls on a parchment-lined baking sheet, spaced about 2 inches apart.
7. 7
   rest · ~35 min

   Proof the rolls.

   Cover the shaped rolls loosely with the kitchen towel and let them rise again until puffy and nearly doubled, about 30 to 35 minutes. Meanwhile, preheat the oven to 375°F.

8. 8
   prep

   Apply the egg wash.

   1.Beat the egg with 1 tablespoon of water in a small bowl.

   2.Gently brush the tops of the proofed rolls with the egg wash, taking care not to deflate them.
9. 9
   bake · ~18 min

   Bake until golden brown.

   Bake the rolls in the preheated 375°F oven for 16 to 18 minutes, rotating the pan halfway through, until the tops are deep golden brown and the rolls sound hollow when tapped on the bottom.

   TIPIf the tops are browning too quickly, tent loosely with foil for the last 5 minutes.
10. 10
    rest · ~10 min

    Cool and brush with butter.

    1.Remove the baking sheet from the oven and immediately brush the hot rolls with melted butter for a soft, flavorful crust.

    2.Transfer rolls to a wire rack and let cool for at least 10 minutes before serving.

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