Salted Honey Butter House Rolls
1 tablespoon butter(for baking pan)
3 Cups Guardian Grains Bread Flour
1 1/2 Cups Guardian Grains Spelt Flour
4 1/2 teaspoons of instant yeast
2 teaspoons kosher salt
1 1/3 Cups whole milk
1/4 Cup melted butter
4 Tablespoons local honey
1 Large egg
2 Large egg yokes
**For the egg wash 1 large egg beaten
**For Honey Butter
1/4 Cup Butter melted
2 Tablespoons local honey
Flakey sea salt
Butter 9x13 baking pan.
In a stand mixer using dough hook: add flour, yeast and salt, mix until combined.
In a small pot, over medium-low heat, warm milk, butter and honey just until butter is
melted. Liquids should only be luke warm to avoid killing the yeast.
Pour the liquid into dry ingredients. In a small bowl, add the egg and egg yokes and beat
until combined. Next add the beaten eggs to the flour and knead for 5-7 minutes until
smooth and elastic.
The dough can be a tad sticky, that is ok. Rub a medium bowl with 1tsp of olive oil, transfer
dough to greased bowl and cover 30-40 min in warm place.
Assemble The Rolls
Divide the dough into 12 equal parts
Roll the dough into balls, stretching the dough and pinching under the the dough ball making a smooth top.
Place dough balls in buttered pan and allow to rise in a warm place under a dishtowel or plastic wrap for 1 to 1 1/2 hours. They should be double in size.
Preheat the oven to 350 degrees. Brush the tops of the rolls with egg wash and bake 20 minutes
To Make The Honey Butter
In a small saucepan, melt the butter and add the honey. Mix until smooth.
When the buns come out of the oven, immediately brush the tops with the honey butter
mixture and sprinkle with flakey sea salt(coarse kosher salt is ok too)