They have arrived.
Buttery, fluffy, WHOLE WHEAT rolls.
Making weekends and soup bowls and sweater weather better everywhere.
Also an excellent excuse to stay inside all weekend.
You can be all like, sorry I can’t outdoor dine with you while surrounded by people who think wearing their mask on their chin is at all appropriate because I’M MAKING BREAD.
Yes, I’ll be using that all fall and winter long thankyouverymuch.
In full disclaimer, these rolls will not take you all weekend to make. They take about half a day, 90% of which is completely hands off.
And the end result is so, so worth it!
The only thing better than a house that smells of freshly baked bread is the taste of freshly baked bread. I mean, really.
What I can also tell you is that these freeze REALLY well. Just pop them in a 350F oven for about 10 minutes straight out of the freezer and you have glorious warm buttery roll nirvana all over again.
Pair them with soups, stews, salads or make them a just-because midday snack. However you eat them, I am here for it.
- 2¼ cups (315 g) all purpose flour
- 1⅓ cups (320 g) whole milk, at body temperature
- 1 tsp active dry yeast
- 1 recipe sponge
- 1 cup (150 g) whole wheat flour
- ⅓ cup (45 g) all purpose flour
- 3 tbsp (40 g) sugar
- 2 tsp kosher salt
- 1 large egg yolk, room temperature
- 5 tbsp (70 g) unsalted butter, room temperature
- 1 tbsp (15 g) unsalted butter, melted
- flaky sea salt, to garnish
- Mix together the flour, milk, and yeast in a small bowl. It should become almost paste-like. COver with plastic wrap or a clean kitchen towel and let sit in a warm room for 2 hours, or until frothy.
- Prepare the sponge as above.
- Once the sponge is ready, place it in the bowl of a stand mixer fitted with the dough hook attachment along with the whole wheat flour, all purpose flour, sugar, 2 tsp salt, and the egg yolk. Mix on low speed for 1-2 minutes. Add the room temperature butter and mix until the butter is completely incorporated, about 2 minutes.
- Cover the dough with plastic wrap or a clean kitchen towel and allow it to proof for about 1.5 hours or until doubled in size.
- Line a half baking sheet with parchment paper. Set aside.
- Divide the dough equally into 12 balls, each about 75 g. To shape the rolls, tuck the edges of the ball into the center to form a taut sphere. Place it seamside-down on a clean work surface. Cupping it with the palm of your hand, roll it around in a circular motion until it forms a tight ball. Place on the prepared baking sheet. Continue with the rest of the dough balls, placing them on the sheet in three rows of four, about 2 inches apart.
- Lightly dust the top of the rolls with flour and cover loosely with plastic wrap or a clean kitchen towel. Allow to rise in a warm spot for 1 hour, or until almost touching.
- Meanwhile, heat oven to 400F. Once rolls are proofed, remove the plastic wrap or kitchen towel and place in the oven. Bake for 25-30 minutes, rotating halfway through, or until the rolls are completely brown on top and make a hollow wound when you tap them.
- Remove from the oven and brush with the melted butter. Sprinkle with flaky sea salt. Allow to cool completely before serving.