WHOLE WHEAT-RYE ROLLS

Whole Wheat-Rye Rolls image

Yield makes 12

Number Of Ingredients 11

Previous Next

6 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
1 envelope (1/4 ounce) active dry yeast
1 cup warm water (105° to 110°F)
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 the 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 the 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 the salt, flours, and caraway seeds. Raise speed to medium-high, and beat until the dough comes together, about 10 minutes. Turn out the dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to the buttered bowl. Cover the 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 the dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on the prepared baking sheet. Cover the dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
Preheat the oven to 350°F. Using a sharp knife, cut an X in the top of each roll. Bake the rolls until golden brown, about 35 minutes. Transfer the rolls to a wire rack set over a baking sheet, and brush with the remaining 3 tablespoons butter. Sprinkle the tops with sea salt.