Kitten’s Whole Wheat Rolls

Yield 12 rolls

Ingredients:

• 1/2 milk (use 2% or 3% full-fat milk)
• 1 1/2 teaspoons salt
• 3 tablespoons white sugar
• 4 tablespoons butter (1/4 cup)
• 3 cups whole wheat flour (US residents use whole wheat bread flour)
• 1 cup all-purpose white flour
• 1-1/4 cups warm water (110 degrees F/45 degrees C OR do the baby bottle test on your wrist)
• 1 teaspoon sugar
• 1 tablespoon active dry yeast (do not use quick rise)

Instructions:———————————-

1. In a small saucepan heat milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is just warmed but not hot, the butter does not have to melt completely;  set aside and cool until lukewarm (for quicker cooking place in the refrigerator).
   
2. When the milk is lukewarm proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy (if the yeast does not foam discard and start again).
   
3. Using a heavy-duty mixer fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
4. Start mixing adding in more flour if needed to create a soft smooth dough that holds around the kneader blade (kneading time should take about 8-10 minutes).
   
5. Remove the dough and let rest 10 minutes on the counter covered with a clean tea towel (this is an important step!).
   
6. After 10 minutes lightly knead the dough into a ball (the dough will come together nicely after resting) transfer to an oiled bowl.
7. Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
8. Remove and punch down dough.
9. Shape into 12 balls.
10. Place the balls onto a greased 10 x 15-inch baking sheet.
    
11. Cover and rise again for 30-35 minutes.
12. Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
13. Bake for 25-30 minutes, or until they are a deep golden brown.