Kittencal's 60% Whole Wheat Rolls

Total Time: 3 hrs 35 mins Preparation Time: 3 hrs Cook Time: 35 mins

Ingredients

• Servings: 12
• 1/2 cup milk
• 1 1/2 teaspoons salt
• 3 tablespoons sugar
• 4 tablespoons butter
• 3 cups multigrain whole wheat bread flour (or use just whole wheat bread flour)
• 1 cup flour (more if needed, use bread flour for the u.s.)
• 1 1/4 cups warm water
• 1 teaspoon sugar
• 1 tablespoon dry yeast

Recipe

• 1 in a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!) and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
• 2 proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
• 3 using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup flour with warm milk/butter mixture and the proofed yeast.
• 4 mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
• 5 remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
• 6 after 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
• 7 cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
• 8 remove and punch down dough.
• 9 shape into 12 balls (depending on what size you make them).
• 10 cover and rise again for 30-35 minutes.
• 11 brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
• 12 bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.