Whole Wheat Rolls

1. 1
   prep

   Activate the yeast.

   1.Combine warm water (105-110°F) and sugar in a small bowl.

   2.Sprinkle active dry yeast over the water and let it sit undisturbed for 5-10 minutes until foamy and bubbly.

   TIPWater that's too hot will kill the yeast. Aim for bath-water warm — if it stings your finger, let it cool.
2. 2
   mix

   Make the dough.

   1.In a large mixing bowl, whisk together whole wheat flour and salt.

   2.Add the yeast mixture and oil to the flour.

   3.Stir with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface.
3. 3
   knead · ~10 min

   Knead the dough until smooth.

   1.Knead the dough for 8-10 minutes, sprinkling with all-purpose flour as needed to prevent sticking.

   2.Continue kneading until the dough is smooth, elastic, and bounces back when pressed with a finger.

   TIPWhole wheat dough requires more kneading than white flour dough to develop gluten. Don't rush this step.
4. 4
   rest · ~70 min

   Let the dough rise until doubled.

   1.Place the dough in a lightly oiled bowl, turning to coat all sides.

   2.Cover with a damp kitchen towel and let it rest in a warm spot for 60-75 minutes until doubled in size.

   TIPA closed microwave with a cup of hot water beside the bowl creates an ideal warm environment for rising.
5. 5
   prep

   Punch down and shape the rolls.

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

   2.Divide the dough into 8 equal pieces and shape each piece into a smooth ball by tucking the edges underneath.

   3.Place the balls seam-side down on a parchment-lined baking sheet, spaced 2 inches apart.

   TIPPull the surface of each ball taut while shaping for smooth, bakery-style tops.
6. 6
   rest · ~35 min

   Proof the shaped rolls.

   1.Cover the shaped rolls loosely with the damp kitchen towel.

   2.Let them rise again for 30-40 minutes until puffy and nearly doubled.

   TIPPreheat the oven to 375°F during the last 15 minutes of proofing.
7. 7
   prep

   Egg wash the rolls.

   1.Brush the top of each roll gently with beaten egg for a golden finish.
8. 8
   bake · ~18 min

   Bake until golden brown.

   1.Bake at 375°F for 15-18 minutes until the rolls are deep golden brown on top and sound hollow when tapped on the bottom.

   TIPRotate the baking sheet halfway through for even browning.
9. 9
   garnish

   Brush with butter and cool.

   1.Remove from oven and immediately brush the hot rolls with melted butter.

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

   TIPBrushing with butter while hot gives the rolls a soft, flavorful crust.

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