WHOLE WHEAT-RYE ROLLS

Whole Wheat-Rye Rolls image

Provided by Martha Stewart

Yield Makes 1 dozen

Number Of Ingredients 11

6 tablespoons unsalted butter, melted, plus more for bowl and plastic wrap
1 envelope active dry yeast (1/4 ounce)
1 cup warm water (105 degrees to 110 degrees)
1 tablespoon sugar
1 large egg, lightly beaten
2 teaspoons salt
1 1/4 cups rye flour
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour, plus more for work surface
2 tablespoons caraway seeds
Sea salt, for sprinkling

Steps:

Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
Reduce mixer speed to low. Mix in salt, flours, and caraway seeds. Raise speed to medium-high, and beat until dough comes together, about 10 minutes. Turn out dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to buttered bowl. Cover dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
Using a butter knife, cut dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on prepared baking sheet. Cover dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees. Using a sharp knife, cut an X in the top of each roll. Bake rolls until golden brown, about 35 minutes. Transfer rolls to a wire rack set over a baking sheet, and brush with remaining 3 tablespoons butter. Sprinkle tops with sea salt. Serve.