Whole Wheat-Rye Rolls
These classic wheat rolls get a generous brushing of butter after they bake, which allows a sprinkling of sea salt to adhere.
- Yield: Makes 1 dozen
Photography: John Kernick
Source: Martha Stewart Living, November 2005
- 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
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.