Ingredients

The following ingredients have 16 Servings
  • 1 1/3 cup (320 ml) warm whole milk ((about 110º F))
  • 1 cup (240 ml) warm water ((about 110º F))
  • 2 ¼ teaspoons ( 7 g) Active Dry Yeast ((1 envelope or packet) )
  • 3 tablespoons honey
  • 2 tablespoon (36 g) unsalted butter, (melted)
  • 2 ½ cup (350 g) all-purpose flour or  bread flour
  • 2 ½ cup (350 g) whole wheat flour
  • 1 ½ teaspoon kosher salt
  • Whole milk for brushing
  • Black sesame seeds ((optional))
  • Pretzel salt or coarse sea salt (for sprinkling (optional))

Instruction

  • Whisk the warm milk, water, yeast, and honey in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-8 minutes until the mixture is foamy. Note: if using instant yeast, you don't need to wait; just go to the next step.
  • Add all-purpose flour (or bread flour) and whole wheat flour; mix on low speed until the dough pulls away from the bottom of the bowl and a dough forms, about 3 - 4 minutes. Note: if using instant yeast, you need to add the yeast along with the flours.
  • Add butter; mix until incorporated, about 2 - 3 minutes. Then, increase the speed to medium and continue kneading the dough on low speed for 5-8 minutes until smooth and pliable. Note: If you do not have a stand mixer, you can mix this dough with a large wooden spoon or rubber spatula and then knead with your hands over a clean surface. It will take a bit of arm muscle, but it's doable.
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl. Cover and let rise for 1-2 hours in a warm place, or until double in size. When the dough is ready, punch it down to release the air. 
  • After the dough has doubled in size, dust your work surface with a bit of flour and turn the risen dough out; gently punch it down to release the air. Divide the dough into 16 pieces. Shape each piece into a smooth ball. I do this entirely with my hands, so take one piece and just roll the dough against the counter until round and smooth.
  • Grease a large baking sheet.
  • Place the balls on the prepared baking sheet, cover them, and let them rest, in a warm place, for 30 minutes or until puffy.
  • Preheat oven to 425º F (218º C).
  • Brush each roll generously with whole milk, then sprinkle with sesame seeds and pretzel salt, if desired.
  • Bake for 20 minutes until the rolls are golden brown and baked through. Remove them from the oven, and transfer them to a rack to cool. Optional: Brush the tops of the rolls with melted butter for a softer, richer flavored crust.