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Author Notes: This recipe was inspired by an L.A. Times recipe entitled Whole Grain Mustard Rolls. The key to my version is using Zatarain's Creole Mustard, a uniquely spicy mustard available in New Orleans and the Gulf Coast area. My recipe uses local honey instead of maple syrup, Zatarain's mustard instead of regular whole grain mustard plus I add dried thyme. Delicious! - Homemadecornbread
Makes about 2 dozen rolls
- 2 cups whole milk
- 6 tablespoons unsalted butter, divided
- 3 tablespoons honey, divided
- 2 packets active dry yeast
- 3 cups unbleached flour
- 3 cups whole wheat flour
- 2 teaspoons sea salt
- 1 teaspoon dried thyme
- 1/2 cup Zatarain's Creole Mustard
- Heat the milk over medium-high heat until bubbles begin to form around the edges. Remove the pan from the heat, add 4 tablespoons (half a stick) butter and 2 tablespoons honey and cool until the butter has melted and the mixture is warm to the touch. Stir in the yeast and allow to sit until the mixture is bubbly, 5 to 10 minutes.
- Place the flours, salt, and finger crushed dried thyme in the bowl of a standing mixer fitted with a dough hook and combine on low speed or whisk these ingredients together in a large bowl.
- Stir the mustard into the bubbly yeast mixture, then slowly pour the mixture into the flour while mixing at low speed, until the flour is incorporated.
- Mix the dough until it is soft, smooth and elastic, about 5 minutes in a mixer or 10 minutes by hand with a wooden sppon. Add a little flour as needed if the dough is too moist. Turn the dough out onto a lightly floured board or surface and knead for a minute or so. Place the dough into a large buttered bowl, turning the dough so the surface is lightly coated with butter. Cover the bowl with a towel or loosely with plastic wrap and allow to rise in a warm place until doubled, 1 to 1 1/2 hours.
- Line 2 baking sheets with buttered parchment paper. Punch down the dough and divide it into 24 pieces. Roll each piece into a smooth ball and place the balls on the parchment, spreading them out in even rows on the two sheets. Cover loosely with buttered plastic and allow to rise in a warm place until almost doubled, about 1 hour.
- Preheat the oven to 400 degrees. Melt the remaining 2 tablespoons butter and mix together with the remaining tablespoon of honey to form a glaze. Brush the rolls evenly with the glaze and place the trays in the oven. Bake the rolls until golden brown, about 15 minutes, rotating the trays halfway through for even baking. Remove from the oven and place the rolls, still on the parchment, on racks to cool completely.
- Store the cooled rolls in sealable plastic bags for up to three days at room temperature, or in paper bags if using the same day. They will freeze for up to one month. Reheat the rolls (at room temperature) on a tray in a 350-degree oven for 3 to 5 minutes before serving.
- This recipe was entered in the contest for Your Best Dinner Rolls
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