- 2&1/4-2&3/4 cup all purpose flour
- 1 cup whole wheat flour
- 1 Tablespoon (or 1 package) active dry yeast. (Not instant)
- 1 cup milk
- 1/4 cup honey
- 1/3 cup real butter
- 3/4 teaspoon salt
- 1 beaten egg
I use my Kitchenaide stand mixer for this.
Stir together 1&1/4 cup all purpose flour, and the yeast in a mixing bowl.
In a saucepan, stir together milk, honey, butter, and 3/4 teaspoon salt. Heat just until warm, about 120 degrees. (If it gets hotter than that, add an ice cube to cool slightly. If this mixture is too hot it will kill the yeast. If it is not hot enough it won’t activate the yeast. This is the trickiest part.)
Add the milk mixture to the flour and yeast mixer. Add the beaten egg.
Beat on low for 30 seconds. Stop and scrape down the sides of the bowl with a spatula. Beat on high speed for three minutes.
Return to low speed. Here I stop and switch the batter hook for the dough hook.
Add the 1 cup of wheat flour and the remaining white flour as needed to make a dough that is smooth and elastic. (Remove from mixing bowl and use hands if needed.)
Place in a greased bowl, cover with a light cloth, and let rise until double. About an hour.
Punch dough down. Divide in half and place on lightly floured surface. Let rest 10 minutes. In the meantime, lightly grease a 9X13 pan.
Take each half of dough and divide into 12 pieces. Roll into balls and place into prepared baking pan.
Cover and let rise again for about 25-30 minutes.
Bake at 375 degrees for 18-20 minutes. Brush tops with butter when you remove them from the oven.
Try not to burn your hands and your mouth when eating immediately.