Sea Salt & Butter Topped Whole Wheat Rolls

Sea Salt & Butter Topped Whole Wheat Rolls


What is it about homemade bread?
The scent of the bubbly yeast, the rhythmic kneading of the dough, the pillowy rise, and the smell as it bakes- Oh, the drifting warm, all enveloping, incredible aroma of baking bread!

These rolls?  Definitely the go-to recipe for this family!
With a light and fluffy texture, hand held size and soft buttery crust sprinkled with the tangy bite of sea salt, they are perfect for every thing- a sausage & egg breakfast sandwich, spread thick with cream cheese and berry jam, dipped in creamy broccoli cheese soup or a hearty stew, toasted garlicky crisp on the grill- the possibilities are endless.

These rolls keep for up to five days in the cupboard, or longer in the refrigerator, making the extra steps for this homemade bread worth the effort.

Sea Salt & Butter Topped Whole Wheat Rolls

3 1/2 cups warm water (approximately 95-105F)
2 packages dry active yeast (4 1/2 tsp)
1/4 cup sugar
1 Tblsp kosher or sea salt
3 Tblsp unsalted butter, cut into small cubes
5 cups all-purpose flour
4 cups whole wheat flour

Softened unsalted butter (for brushing on top of rolls)
Sea Salt (for sprinkling on top of rolls)

In the bowl of a stand mixer fitted with paddle attachment, dissolve yeast and sugar in warm water.  Let stand about 5 minutes for yeast to thoroughly activate.
Add the butter and mix gently to combine.
With mixer on low speed, mix in 3 cups of white flour and 2 cups of whole wheat flour.  Add 1 Tblsp of kosher or sea salt.
Remove paddle blade from mixer and switch to dough hook.  Keeping mixer on low speed, slowly add remaining flour and knead just until dough is no longer sticky, cleans the side of the mixing bowl and is still soft and pliable.

Lightly grease large bowl with olive oil.  Remove dough from mixer and roll edges into center of dough.  Place in dough in bowl, and turn to thoroughly coat with olive oil. Cover and set aside to rise in warm place for one hour.

After one hour, grease two large baking sheets with olive oil.  Punch risen dough down and pinch off golf ball size portions.  Tucking edges under, place on baking sheet about 2 inches apart.
Cover and let rise until double in size- about one more hour.

Preheat oven to 375F.

Place both pans of rolls in oven and bake for 18-20 minutes, rotating pans from top to bottom about halfway through baking time.

Remove pans from oven and set on cooling racks.  Brush rolls with softened, unsalted butter and sprinkle with sea salt.

Serve immediately or cool completely and store in tightly sealed container.

Makes approximately 2 1/2 dozen rolls