Ingredients

The following ingredients have 12 Servings
  • 2¼ teaspoons active dry yeast
  • 1 cup warm water (110-115 degrees)
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 4 tablespoons honey
  • 3 tablespoons butter (melted and cooled)
  • 1 teaspoon kosher salt
  • Olive Oil (or an olive oil mister)
  • 1 egg lightly beaten with 1 tablespoon of water (egg wash, optional)

Instruction

  • In the bowl of your mixer; sprinkle yeast over the cup of warm {110-115 degrees} water. Let the yeast proof for 5-8 minutes.
  • Meanwhile combine the bread flour, whole wheat flour and salt.
  • With the mixer on low, pour in the honey and butter.
  • Once the honey and butter are mixed in to the yeast, add {by spoonfuls} the dry ingredients. Increase the speed, stopping to scrape the flour/dough from the sides of the bowl. Continue to mix on medium until the dough comes together and pulls away from the sides of the bowl and starts creeping up the dough hook.
  • Lightly grease a bowl with olive oil {I use my misto}. Form the dough into a ball and place it into the lightly oiled bowl. Cover and let rise in a warm, dry spot for an hour. Remove and press out the air. Divide the dough into twelve equal pieces and then divide the twelve pieces into thirds.
  • Lightly spray a muffin tin {again I used my misto} and roll the dough into balls. Place three dough balls into each spot in the muffin tin and cover again to rise for 30 minutes.
  • Meanwhile preheat your oven to 425 degrees. Once the rolls have risen for the second time, slide the muffin tin into your preheated oven and bake for 10-12 minutes.
  • Remove and let rest for 5 minutes before carefully removing them from the pan.