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Prep
48m
Cook
25m
Total
1h 13m
Prep
48m
Cook
25m
Total
1h 13m
Ingredients
Method
Turn cooking mode on
Step 1
Activate the yeast. Place the honey, warm water, and yeast in the bowl of a KitchenAid mixer or a large mixing bowl if kneading by hand. Stir lightly and allow to bubble for approximately 10 minutes, until large bubbles form.
1/2 cup Honey
3 cup Water
1 1/2 tbsp Active dry yeast
Step 2
Add the freshly milled flour. Once the yeast is activated, add the melted butter and about 6 cups of freshly milled flour (3 cups Khorasan and 3 cups hard red wheat). Knead for 1 minute, then add the salt and knead for 4 more minutes.
1/2 cup Butter
3 cup Khorasan Berries
3 cup Hard red wheat berries
1 tbsp Salt
Step 3
Gradually add the remaining flour (about 2 cups), a little at a time, until the dough is tender but no longer sticky. Be careful not to add too much flour, as this can make the rolls dense.
Step 4
Knead for an additional 3 minutes, until the dough is soft and smooth.
Step 5
Cover the dough and allow it to rise for approximately 30 minutes, or until noticeably puffy.
Step 6
Turn the dough onto a lightly floured surface. Divide into portions weighing approximately 94 grams each. Shape each portion into a smooth ball by gently tucking the edges underneath and creating tension across the top.
Step 7
Place the rolls in a lightly buttered baking dish or on a parchment-lined baking sheet. Arrange them close together for soft, pull-apart rolls or space them farther apart for individually browned rolls.
Step 8
Cover and allow the rolls to rise until noticeably puffy and nearly doubled in size, approximately 30–45 minutes, depending on the warmth of your kitchen.
Step 9
Preheat the oven to 350°F. Bake for approximately 20–25 minutes, or until the rolls are golden brown and baked through.
Step 10
Immediately after removing the rolls from the oven, brush the tops with melted butter for a soft, buttery crust.
Additional melted butter
For
22
M
I
1/2
cup
Honey
3
cup
Water, warm (warm to the touch, approximately 105–110°F)
1 1/2
tbsp
Active dry yeast
1/2
cup
Butter, melted and slightly cooled
3
cup
Khorasan Berries, freshly milled
3
cup
Hard red wheat berries , freshly milled
1
tbsp
Salt
Additional melted butter, for brushing the rolls after baking (optional)
Freshly milled flour: This recipe can be made with 100% freshly milled flour or with organic bread flour for the final addition. Add the remaining flour gradually until the dough is soft, tender, and manageable. Freshly milled grains absorb moisture differently, so the exact amount of flour may vary.
Khorasan wheat: Khorasan has a more delicate gluten structure than modern hard wheat. Avoid adding excess flour or overworking the dough.
For softer rolls: Arrange the rolls close together in a buttered baking dish so they gently touch as they rise and bake. This creates soft, fluffy, pull-apart sides.
Butter: Using melted butter in place of oil gives these rolls a rich flavor and tender crumb. For an extra buttery finish, brush with additional melted butter immediately after baking.
Storage: Store cooled rolls in an airtight container at room temperature for 2–3 days, or freeze for longer storage.
Yield note: The full recipe makes approximately 20–22 rolls at 94 grams each, depending on the amount of flour added. If you want the recipe to make exactly 12 rolls at 94 grams each, the ingredient quantities should be reduced to approximately 60% of the original batch.
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