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Ingredients
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Dough
Finish / Optional Toppings
Method
Dough
- 1
Activate yeast and combine wet ingredients
Warm the water to about 105–115°F (40–46°C). In a small bowl, whisk together warm water, 1 tablespoon of the sugar, and the instant yeast. Let sit 5–8 minutes until foamy. In a separate small saucepan or microwave-safe bowl, warm the milk and butter together until butter melts and mixture is warm (not hot). Whisk in the sour cream until smooth and let cool slightly if needed so it's warm (not hot).
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3 1/2 cups of the all-purpose flour, whole wheat flour, remaining sugar, and sea salt. Stir to combine.
- 3
Make the dough
Add the foamy yeast mixture, the warm milk/butter/sour cream mixture, and the whole egg to the dry ingredients. Mix on low speed until a shaggy dough forms (about 1–2 minutes). Increase speed to medium and knead with the dough hook 6–8 minutes, adding the remaining flour 1/4 cup at a time if the dough is excessively sticky. The dough should be smooth, slightly tacky, and elastic.
- 4
First rise
Lightly oil a large bowl. Place the dough in the bowl, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/4 hours.
Shaping & Proofing
- 5
Divide and shape
Punch down the risen dough to release air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 70–80 g / 2.5–3 oz each). Shape each piece into a tight round by tucking edges under and rolling on the work surface to create surface tension.
- 6
Second rise
Place shaped rolls on a parchment-lined baking sheet or in two lightly greased 9x13 inch pans, spaced about 1 inch apart. Cover loosely with lightly greased plastic wrap or a clean kitchen towel and let rise until nearly doubled, about 30–45 minutes. Meanwhile, preheat the oven to 375°F (190°C).
Finish & Bake
- 7
- 8
Bake
Bake in the preheated oven for 15–20 minutes, rotating the tray halfway through, until rolls are golden brown on top and register 190–200°F (88–93°C) in the center when measured with an instant-read thermometer.
- 9
Finish
Remove from oven and immediately brush tops with 1 tablespoon melted butter for a soft, shiny crust. Transfer rolls to a wire rack to cool for at least 10 minutes before serving.