Ingredients
1cupwhole milk,warmed to about 110 degrees F
2¼tspred star platinum yeast
½cupunsalted butter,softened to room temperature, cut into 4 pieces
⅓cuphoney
2large eggs
½tspsalt
3½cupswhole wheat flour,spoon & leveled, plus more for kneading/shaping
2tbspunsalted butter,melted
2tbsphoney
sea salt,for sprinkling
Preparation
Pour the warm milk over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Or, if you don’t have a stand mixer, a regular large mixing bowl.
Whisk together, cover the bowl with a towel, and allow to sit for 5 minutes. The mixture will be frothy and foamy after 5 minutes.
At low speed, beat in the softened butter until it is slightly broken up. Then beat in the honey, eggs, and salt.
At low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat for 6 to 7 more minutes.
The dough should pull away from the edges of the mixing bowl. Poke it with your finger; it should gently bounce back.
If the dough is too sticky, add more whole wheat flour, 1 Tablespoon at a time until it pulls away from the bowl and you have the right texture.
Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute.
Form the dough into a ball, coat your mixing bowl with nonstick spray or olive oil, and place the dough back in and turn it over so all sides of the dough are coated with the oil/spray.
Cover the dough/bowl loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size for about 1½ to 2 hours.
Grease the bottom and sides of a 9×13-inch baking dish. Set aside.
Punch the dough down to release any air bubbles and turn it out onto a lightly floured work surface. Using floured hands, stretch the dough into a 9×13-inch rectangle.
Use a pizza cutter and cut it into 15 rolls. Round out the edges of the rolls since they stretched a bit as you cut them. Arrange in prepared pan.
Loosely cover the rolls and allow to rise in a warm environment again until puffy and double in size for about 1 hour.
Preheat the oven to 375 degrees F. Bake rolls for about 25 minutes or until they are golden brown. Remove pan from the oven and allow to cool on a wire rack for 5 minutes.
Meanwhile, mix the melted butter and honey together. Brush over warm rolls. Sprinkle with sea salt. Serve warm.
Cover any leftover rolls and store at room temperature for a few days or in the refrigerator for up to 1 week.
