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Prep time
2 hours
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Cook time
25 minutes
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makes
12 rolls
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
Watch This Recipe
Whole-Wheat Beer Rolls
Ingredients
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4 1/3 cups
(520 grams) all-purpose flour, plus more for rolling
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1 1/4 cups
(150 grams) whole-wheat flour
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1 tablespoon
(9 grams) instant dry yeast
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1 1/2 teaspoons
(9 grams) kosher salt
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2 cups
(480 milliliters) beer, such as pale ale
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1/4 cup
(85 grams) honey
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4 tablespoons
(56 grams) unsalted butter
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Neutral oil, for greasing
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Cooking spray (optional)
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Egg wash (1 large egg plus 1 tablespoon water), for brushing
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Flaky sea salt (optional)
Directions
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In the large bowl of a stand mixer fitted with the dough hook, mix the all-purpose flour, whole-wheat flour, yeast, and kosher salt to combine, for 15 to 30 seconds.
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Add the beer, honey, and butter and mix on low speed for about 4 minutes, until the dough comes together around the hook. Increase the speed to medium and mix for 2 minutes more.
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Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise for about 1 hour, until nearly double in size.
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Lightly grease a 13x9-inch/33x23-centimeter baking pan with cooking spray or butter.
To shape as spirals: On a lightly floured surface, roll the dough to a rectangle about 15x10 inches/35x25 centimeters and ½ inch/1 centimeter thick. Cut the dough into 12 even strips (each about 1¼ inches/3 centimeters wide). Starting at one of the shorter ends of the strip, roll into a spiral. Arrange spiral side up on the prepared baking pan, spacing evenly; they may not touch at this stage, but will after rising and baking.
To shape as classic round rolls: On a lightly floured surface, divide the dough into 12 even pieces (about 100 grams each). Gently roll each piece into a ball and transfer to the prepared pan, spacing evenly; they may not touch at this stage, but will after rising and baking.
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Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until visibly puffy.
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Toward the end of the rise time, heat the oven to 400°F/205°C. Uncover the rolls and brush with the egg wash. Sprinkle with sea salt, if using.
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Bake the rolls for 20 to 25 minutes, until deeply golden brown (an instant-read thermometer inserted into the thickest portion should register at least 190°F/88°C). Let cool for 5 minutes before serving.
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