Ingredients
Main Ingredients
- 3 Tablespoons Bob's Red Mill 10-grain hot cereal mix
- ⅓ cup boiling water (200°F)
- 1 cup buttermilk (room temperature)
- 1 Tablespoon instant yeast
- 1 teaspoon fine sea salt
- 4 Tablespoons unsalted butter (melted)
- ¼ cup honey
- 2 large eggs (room temperature)
- 1 cup whole wheat flour
- 3 ½ cups bread flour (plus up to 60g more as needed)
Optional Topping
- 4 Tablespoons melted butter
- Sea salt flakes (as desired)
Instructions
- Hydrate the grains: In a small bowl, combine the 10-grain cereal mix and boiling hot water. Let it sit and hydrate for about 15 minutes so the grains soak up all the water and cool slightly. Allow it to cool to around 100°F before mixing the dough.
- Mix wet ingredients: In the bowl of a stand mixer on low speed, combine the hydrated cooled grain mixture, room temperature buttermilk, instant yeast, salt, melted butter, honey, and eggs using the paddle attachment. Mix until all ingredients are fully incorporated.
- Add flours and form dough: Add the bread flour and whole wheat flour to the mixture. Switch to the dough hook attachment and combine until a soft dough forms. Stop the mixer and let the dough rest, covered with plastic wrap or a kitchen towel, for about 10 minutes so the dry ingredients fully absorb the liquids.
- Knead the dough: Knead the dough on low speed for 5 minutes. If the dough sticks excessively or isn’t cleaning the sides of the bowl after 2 minutes, gently tap and check dough consistency. Add 1-2 tablespoons of flour if needed, but avoid over-flouring to prevent dry, dense rolls.
- First proof: Transfer the dough to a large bowl greased with olive oil or nonstick spray. Turn the dough to coat all surfaces with oil. Cover and place in a warm spot to rise until doubled in size, approximately 60–90 minutes depending on kitchen temperature.
- Shape rolls: Remove the dough from the bowl and divide it into 12-24 equal pieces depending on preferred roll size. Shape into smooth, round balls using a recommended shaping technique to get perfect buns.
- Second proof: Place the shaped dough balls close together in a greased 9×13 baking pan so they just touch. Cover with plastic wrap or a kitchen towel and let rise until doubled in size again, about 45–60 minutes.
- Preheat oven: Preheat the oven to 375°F (190°C) during the second rise.
- Prepare for baking: Brush the risen rolls with melted butter and sprinkle sea salt flakes on top if desired for extra flavor and texture.
- Bake: Bake the rolls for 18-22 minutes until golden brown on top. They should be fluffy and cooked through.
- Finish and serve: Brush hot rolls with more melted butter right out of the oven for a glossy, soft crust. Pull apart and enjoy warm.
Notes
- Store rolls at room temperature in a bread bag or airtight container for up to three days.
- To save time, dough can be refrigerated after mixing to slow fermentation for up to 24 hours before shaping and baking.
- Rolls can be frozen shaped before rising for up to 4 weeks; thaw and rise before baking.
- Baked rolls freeze well; microwave for 60-90 seconds to reheat from frozen.
- Avoid adding too much flour when kneading to keep rolls soft and fluffy rather than dry and dense.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
