42
1 large egg, beaten
2 cups unbleached, all-purpose flour
3
⁄4 cup whole wheat flour
4 ounces unsalted butter, cut into 1-inch pieces
1 teaspoon salt
1 large egg
1 tablespoon water
In a small saucepan over medium-low heat, warm the milk
to 110°F and remove from heat. Dissolve yeast and honey
in milk; let sit until foamy, about 3–5 minutes. Stir in the
beaten egg and reserve.
In a food processor fitted with a metal blade, process flour,
butter and salt until combined, about 15–20 seconds.
With the machine running, add the yeast mixture in a
steady stream through the small feed tube, as fast as the
flour can absorb it. After the dough forms a ball, process
for about 60 seconds to knead the dough. Place dough in
a sealable plastic bag. Squeeze out the air and seal, allow-
ing space for the dough to rise. Leave the dough to rise in
a warm place until it has doubled in size, about 1 hour.
Place dough on a floured surface and punch down; let
rest for 10 minutes. Coat a 9-inch round baking pan with
cooking spray. Divide the dough into 16 equal pieces and
shape each into a ball. Arrange, just touching, in prepared
pan. Cover loosely with plastic sprayed with cooking spray.
Allow to rise 30 minutes in a warm place.
Fifteen minutes prior to baking, preheat oven to 350°F on
convection bake/roast with rack in position 2 (middle
rack position)
In a small bowl whisk together egg and water and brush
the tops of the rolls. Bake until golden brown, approximate-
ly 30 minutes. Turn out onto cooling rack.
Nutritional information per serving:
Calories 140 (42% from fat) • carb. 18g • pro. 4g • fat 7g
sat. fat 0g • chol. 33mg • sod. 163mg • fiber 1g
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