Fluffy Honey Wheat Dinner Rolls

Blog: Jamie cooks it up.

www.jamiecooksitup.net

2 cups wheat flour
2 cups white flour, divided
3/4 cup hot milk
3/4 cup hot water
1/4 honey
1 teaspoon salt
1 tablespoon yeast (I use active dry)
6 tablespoons butter, softened

Preheat your oven to 170 F degrees.

Into a stand mixer, place 2 cups wheat flour (I use freshly ground white winter wheat...but any flour will do).

Add 1 cup white flour and 1/4 cup honey.

Pour yourself 3/4 cup of milk and heat it up in the microwave for 2 minutes. Add it to the mixing bowl along with 3/4 cup of hot water. Your hot water should be hot to the touch but not so hot that it burns your hand when you touch it.

Add 1 teaspoon of salt and 6 tablespoons of the softened butter. Turn the mixer to low speed and allow the ingredients to blend together for about 1 minute.

Add 1 tablespoon of yeast. Mix for about 30 seconds.

While the machine is mixing, add 1 more cup of white flour. Allow the dough to mix for another minute or so. The dough should start to pull away from the sides of the bowl. This is an indication that you have enough flour. If the dough remains stuck to the sides of the bowl sprinkle a bit more flour (up to 1/2 a cup) into the bowl. Once you have the correct amount of flour added, turn the mixer to medium speed and let the dough mix for 5 minutes.

Grab a 13 x 9-inch baking pan and coat the bottom and sides with some butter. Place the dough into the middle of the pan. Using a sharp knife cut the dough into 16 equal pieces. Then roll each piece into a ball.

Place the pan into your warm oven and let the rolls rise for about 15 minutes or until doubled in size.

Turn your oven up to 350 degrees. Leave the rolls in the oven while the temperature rises. Allow the rolls to bake until golden brown (mine took about 13 minutes).

Remove the pan from the oven and brush soft butter over the top of each roll. Allow them to rest in the pan for about 5 minutes. Then, serve and enjoy.

Yield: 16 rolls

Note: Since I live in a high altitude town (over 7,000 feet), it took like 40 minutes to double in size and I baked them for about 20-22 minutes.