"Light and fluffy whole grain rolls with a crispier variation similar to Brotchen! "
- 1-1/3 c. warm whole milk (about 110º F)
- 1 c. warm water (about 110º F)
- 2-¼ tsp. yeast
- 2 tbsp. agave
- 2 tbsp. butter, melted
- 3-½ c. whole wheat flour (I used freshly ground Kamut flour)
- 1-½ c. all purpose flour
- 1-½ tsp. sea salt
- Whole milk for brushing
- Sesame seeds or poppy seeds (optional)
- Maldon finishing salt, for sprinkling (optional)
Combine milk, water, yeast, and agave in a large mixing bowl or in the bowl of a stand mixer. Let sit 5 to 10 minutes until mixture is foamy. Add butter and set aside.
Mix flours and salt in a big bowl.
Slowly add the flour mixture to the milk-yeast mixture and mix until the dough pulls away from the bottom of the bowl and forms a ball. Knead dough for 3-5 minutes, or until smooth and stretchy.
Place the dough in a lightly grease bowl. Cover and let rise for 2 hours at room temperature.
Turn the risen dough out onto a lightly greased surface. Divide the dough into 16-32 evenly sized pieces. Roll the dough sections into balls.
Place the balls on a lightly greased baking sheet, cover, and let rest for 5 minutes.
Preheat oven to 425º F.
Dip a Haussler dough stencil in flour or melted butter, then press firmly into dough ball. Brush roll with milk or melted butter, and then top with seeds and finishing salt, if desired. Let dough rest for 10 minutes.
Bake until rolls are golden brown and their internal temperature reaches 190º F, about 20 minutes. Remove them from the oven, and transfer to a rack to cool.
This is an eggless roll recipe, so it's especially good for those who are allergic to eggs. If you don't mind adding eggs and want to make a crispier roll like German Brotchen, substitute 2 egg whites that are stiffly beaten for 1/4 cup of the water and brush the top of the rolls with 1 egg white mixed with 2 T. of milk.