1 package active dry yeast, (2 ¼ teaspoons) room temperature [Personally, I use Red Star, Quick Rise Yeast. I keep a jar in my crisper drawer since refrigeration extends the shelf life. I measure what I need and let it warm to room temperature before using]
1 ¼ cup warm milk (110° F to 115° F) [Invest in an insta-read thermometer. If your liquid is too hot, it kills the yeast; too cool and it won’t activate either. You’ll never be happy with your results.]
1 teaspoon white sugar [Sugar feeds yeast]
¼ cup honey [Use a liquid measuring cup.]
3 tablespoons butter, melted [Olive oil can be used; butter is best.]
1 or 2 tablespoons butter, melted
1 large [or extra large] egg, room temperature
½ tablespoon Kosher salt [Do not use table salt. it measures differently due to size of granules.]
1 cup whole wheat flour* [Dip & level with a standard dry ingredient, measuring cup.]
3 to 3 ½ cups all-purpose flour [Measure as above.]
Combine yeast, milk, sugar and honey. Mix well to dissolve yeast. Let sit about 5 minutes to allow yeast to bloom. Add 3 tablespoons melted butter, egg and 2 cups of flour. Mix on low with dough hook until smooth. Add remaining flour as needed until dough comes together. [For me, I always use all the flour.]
Add salt. Knead 7 – 9 minutes with hook until dough is tacky – not sticky. [9 minutes is better. Longer time makes a finer textured roll.]
Place in greased bowl. [Bowl should be at least a 2-qt.] Cover with light-weight dish towel. Let rise until doubled about 1 hour. Check after 45 minutes.
Grease 11” x 15” cookie sheet with Crisco for rolls. [I don’t use butter for greasing the pans.] Use a larger pan for hamburger buns. Roll or press dough on floured board, into rectangle about 1” to 1 ¼“ high. Cut in 24 pieces for rolls or 8 pieces for large hamburger buns [or a combo of sizes, depending on how you want to use it.] Put on greased cookie sheet. Cover again with the dish towel and let rise until doubled 45 to 60 minutes.
Bake 12 – 15 minutes until golden brown in 350° oven. Remove from oven. Brush with 1 to 2 tablespoons melted butter.
*Don’t fret if you don’t have any whole wheat flour on hand, you can use 4 ½ cups of all-purpose flour.
©2016, My Granny Rocks | Janette Thornton. All rights reserved.