Rich and Tender Dinner Rolls

In a large bowl, add water, sugar and yeast and stir to combine. Allow to sit for five minutes or so until small bubbles start to appear.

Stir in butter and egg. Add whole wheat flour, salt and 2 cups of all-purpose flour and stir until all is incorporated, adding additional flour until mixture starts to hold together and pulls away from sides of the bowl.

Pour dough onto a clean, well floured surface and knead for 3 to 4 minutes, adding flour to the board in small amounts (1/8 to 1/4 cups) as needed. Allow dough to rest for a couple of minutes. Continue kneading an additional 3 to 4 minutes until the dough is smooth and no longer sticky.

Place rounded dough into a well-greased bowl, turning to coat the topside of the dough and cover with a damp towel or plastic wrap. Allow dough to rise 1–2 hours or until it has doubled in size.

Turn dough out onto a lightly floured surface and knead out any air bubbles. Shape into rolls and place in a well greased pan. If you want regular dinner rolls, pinch off about a 1 inch to 1 1/2 inch piece and roll into a ball (or the way I do it is to pat it into a disc shape, fold downward while pushing up the middle with my thumbs and pinch the bottom together, tucking it in). Try to keep them close to the same size, but they don’t have to be perfect! Place a damp towel over pan and allow to rise about an hour or until it has about doubled in size.

Bake at 400ºF for about 15 to 17 minutes. Remove from the oven and brush with butter. Serve warm or at room temperature.

Store cooled rolls in an airtight container or zip top bag.

Enjoy!

Miss

(Recipe adapted from King Arthur Flour 200th Anniversary Cookbook.)