- 1 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/4 cup melted butter
- 1/4 cup honey
- 1 egg, beaten
- 3/4 cup whole wheat flour
- 1/2 teaspoon salt
- 2 1/4 cups bread flour (or all-purpose)
- (additional 1 tablespoon butter for brushing over finished rolls)
- Add yeast and warm milk to a large mixing bowl. Allow to set a few minutes, and the yeast will become soft and foamy.
- Stir in melted butter, honey, and beaten egg and mix well. I like to use a danish dough hook, but a wooden spoon or rubber spatula will work as well.
- Add whole wheat flour and salt, and mix. Measure out the bread flour, being careful when measuring not to pack the flour. I like to fluff it before scooping, and then scoop very gently. Gradually mix it into the dough, stopping when the dough pulls away from the sides of the bowl but is still slightly sticky. 2 1/4 cups of bread flour was just right for my dough, but you may need slightly less or more.
- Cover the bowl with plastic wrap, and find a warm place for it to rise for about one hour. I like to use the “bread proof” setting in my oven. You can also turn the oven on for one minute to warm it up, then turn it off and put the dough in, keeping the door closed to hold the heat.
- Prepare a 9 by 13 inch baking pan, by lining it with parchment paper and spraying with nonstick spray.
- Scoop the dough out of the bowl and place it on a well-floured workspace. Sprinkle the top with flour as needed so that it is manageable. Being careful not to press all of the air out of the dough, divide the dough into 12 equal parts. I use a kitchen scale to weigh the dough on a piece of plastic wrap, and then divide that weight by 12 so that I know how much each dough ball should weigh. This will vary a bit depending on the amount of flour added, but my dough balls weighed 63 grams each.
- To shape the dough, gently flatten each piece with your fingers, gather each corner into the center and pinch to seal, and then roll it around on a non-floured surface so it is a bit tacky, using the outer edges of your pinky finger and thumb in a C-shape against the countertop to roll the dough into a tight, smooth ball. This video is very helpful!
- Evenly space the dough balls into the prepared pan.
- Cover the dough so it won’t dry out, and then refrigerate up to 16 hours.
- The following morning, allow the dough to rise in a warm place. When the dough balls are touching in the pan (usually after 1-2 hours) they are ready to bake.
- Preheat the oven to 350 degrees. Bake the rolls until the tops are golden brown, about 20-24 minutes. Brush the tops of the rolls with melted butter.
- Allow the rolls to cool in the pan for 10 minutes, then use the parchment paper to transfer them to a cooling rack. Serve warm if possible!
- Serving Size: 1 roll
- Calories: 200
- Sugar: 5.9g
- Sodium: 144mg
- Fat: 6.2g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0.2g
- Carbohydrates: 31g
- Fiber: 1.5g
- Protein: 5.5g
- Cholesterol: 30mg