- 12
Ingredients
- 1 Tbsp active dry yeast
- 3 Tbsp warm water
- 2 1/2 c whole wheat flour
- 1 tsp salt
- 1 c buttermilk, room temperature
- 1 large egg
- 6 Tbsp unsalted butter, room temperature, plus more for brushing rolls
- 2 Tbsp honey
- olive oil, for baking sheet
- cornmeal, for baking sheet
- fleur de sel, optional, for sprinkling rolls
Preparation
Step 1
1. In a small bowl, combine yeast and warm water. Allow to stand about 5 minutes, until the yeast begins to foam.
2. In the meantime, combine whole wheat flour and salt in the bowl of a stand mixer fitted with the dough hook. Make a well in the center.
3. Whisk yeast mixture with a fork until dissolved. Add buttermilk and stir in egg. Pour into the well.
4. With the mixer on low, combine flour and liquid until just combined. Turn off mixer and allow to sit for 10 minutes for the wheat to absorb the liquid.
5. Scrape down the sides of the mixer. With the mixer on low, add butter, one tablespoon at a time, including the honey with the first tablespoon. Continue to mix until all of the butter is absorbed.
6. Knead dough on low for 5 minutes, scraping as needed. Dough will come together into a smooth, elastic mass. It will be sticky, but do not add more flour.
7. Grease a medium bowl with olive oil and place bread dough in the bottom. Cover loosely with plastic wrap or a tea towel and allow to rise in a warm place for 1 hour.
8. Generously grease a baking sheet with olive oil and sprinkle with cornmeal.
9. Turn dough onto a oiled counter and divide into ten or twelve pieces. Shape dough into round balls and place on the prepared baking sheet. Cover with a clean towel and allow to rise for one hour.
10. Preheat oven to 400°F. Brush the top of each roll with melted butter and sprinkle with fleur de sel.
11. Bake for 22 minutes. Remove from oven and allow to cool slightly. Serve warm.