When I made Lina’s Fluffy White Dinner Rolls with my granddaughter Lina, I mentioned that I thought they would be good with 10-20% whole wheat flour substituted for some of the all-purpose flour.  I made a double batch with whole wheat flour for Easter dinner and they were popular with everyone including our granddaughters.  The recipe below is for a single batch of 8 rolls in an 8 x 8-inch pan.  Double the quantities for 16 rolls in a 9 x 13-inch pan.

10.0 oz all-purpose flour

2.5 oz. whole wheat flour

2.25 tsp. (one packet) yeast

1 tsp. salt

6.5 oz. (13 Tbs.) whole milk at room temperature

4 Tbs. (1/2 stick) unsalted butter, melted

2 Tbs. honey

1 large egg yolk

Cooking spray

1 large egg, lightly beaten with a fork (for an egg wash)

In the bowl of a stand mixer, add the flours, yeast, and salt.  Mix with a dough whisk.

In a medium bowl, mix together the milk, butter, honey and egg yolk.

Add the liquid ingredients to the dry ingredients and mix with a dough whisk until fully incorporated.  Using the dough hook, knead the dough in the stand mixer on a low setting for about 8 minutes to form a smooth dough.  At the halfway point, check that all the flour is incorporated into the dough and scrape down the sides of the bowl if necessary.

Put the dough in a clean doubling container, coat lightly with cooking spray, cover and allow to rise until doubled, about 1.5 hours.

Grease an 8 x 8-inch baking pan.  Put the risen dough on a lightly floured work surface and cut into 8 equal pieces.  Form each piece into a ball with the smoothest side up.  Cover and allow to rise on the counter for about an hour, or overnight in the refrigerator.

Preheat the oven to 350 degrees.  Brush the egg wash on the top of the rolls and bake until golden brown and firm to the touch, about 25 minutes.  Allow to cool for at least 30 minutes before serving.