Wheat Rolls

INGREDIENTS

• 2 tbsp active dry yeast
• 1/2 cup warm water
• 1/2 tbsp sugar (for yeast activation)
• 1/2 cup salted butter, melted (plus extra for greasing)
• 1/4 cup honey
• 3 eggs
• 1 cup milk, slightly warm
• 2.5 cups whole wheat flour ( +2 tbsp more if needed, add little at time )
• 2.5 cups soft wheat flour
• 1.5 tsp salt
• 1/4 cup cane sugar

INSTRUCTIONS

1. Activate the Yeast: In a small bowl, dissolve the yeast in 1/2 cup warm water, adding 1/2 teaspoon sugar. Wait for about 5 minutes, or until the mixture becomes frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together whole wheat flour, soft wheat flour, salt, and the remaining cane sugar.
3. Combine Wet Ingredients: In a separate bowl, blend the warm milk, melted butter, and honey.
4. Prepare the Dough: Gradually add the wet ingredients and the eggs (one at a time) to the dry ingredients. Stir in the activated yeast. Mix until a dough forms.
5. Knead the Dough: Knead on a floured surface or use a stand mixer with a dough hook. Continue until the dough is smooth and elastic, about 3 minutes.
6. First Rise: Transfer the dough to a greased bowl. Cover with a cloth and let it rise in a warm place until it doubles in size, approximately 1 hour.
7. Shape the Rolls: Punch down the dough and divide it into 24 pieces. Shape each piece into a ball and place on a parchment-lined baking tray.
8. Second Rise: Cover the rolls and allow them to rise again for another hour.
9. Egg Wash: (Optional) Brush the rolls with an egg wash for a glossy finish.
10. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-23 minutes, or until golden brown.
11. Butter Glaze: Immediately after baking, brush the tops of the rolls with melted butter.
12. Cool and Serve: Let the rolls cool on a wire rack. Serve warm.