100% Whole Wheat Dinner Rolls

Prep Time:20

Rest/Rise Time:2 45

Total Time:25

Servings: rolls

1 c. (120 g) hard white wheat flour (RECOMMEND WEIGHING) fresh-milled & finely ground
⅔ c. (150 g) water warmed to about 110°F (for active dry yeast) or 120°F (for instant yeast)
2 ¼ tsp. active dry yeast or instant yeast
1 tbsp. (14 g) honey

2 c. (240 g) hard white wheat flour (RECOMMEND WEIGHING) fresh-milled and finely ground
1 tsp. salt
½ c. (100 g) milk warmed to about 110°F (for active dry yeast) or 120°F (for instant yeast)
1 tbsp. (14 g) honey
1 ½ tbsp. (20 g) apple cider vinegar
2 ½ tbsp. (35 g) salted butter melted
1 large egg
2 tbsp. (28 g) salted butter melted - for brushing

Make the Sponge: In a medium bowl, combine fresh-milled whole hard white wheat flour, warm water, active dry or instant yeast, and honey. Stir until smooth. Cover and let ferment in a warm place for 1-2 hours, until bubbly and doubled in volume.
Mix the Final Dough: In a large bowl, whisk fresh-milled whole hard white wheat flour and salt. In a separate bowl, mix warm milk, honey, apple cider vinegar, melted butter, and egg . Add the sponge and wet ingredients to the dry ingredients, stirring until a shaggy dough forms.
Knead the Dough: Turn dough onto a lightly floured surface (use whole wheat flour or bread flour) and knead for 8-10 minutes until smooth and slightly sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
First Rise: Place dough in a lightly oiled bowl, cover with a damp towel or shower cap, and let rise in a warm place for 1 ½-2 hours, until doubled.
Shape the Rolls: Punch down dough and divide into 12 equal pieces. Roll each piece into a smooth ball and place in a greased 9x13-inch baking dish or on a parchment-lined baking sheet.
Second Rise: Cover and let rolls rise for 45-60 minutes, until puffed and nearly doubled.
Bake: Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes, until golden brown and internal temperature reaches 88°C (190°F).
Finish: Brush warm rolls with 1-2 tbsp melted butter for a soft crust. Cool slightly before serving.

Grind Consistency: Use finely ground fresh-milled hard white winter wheat flour for the smoothest texture. If milling at home, set your mill to the finest setting.
Purpose of ACV: The sponge and apple cider vinegar help reduce the grainy texture common in whole wheat rolls.
Storage: Store in an airtight container for up to 3 days or freeze for up to a month. Reheat gently to restore softness.