• Yeast - In a small bowl or measuring cup combine the milk (or warm water), yeast, and honey. Use a whisk or wooden spoon to combine well.

  Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
  340 grams Warm milk, 30 grams Honey, 7 grams Instant dry yeast, 60 grams Unsalted butter
• Measure the white flour, whole wheat flour, and salt in a large bowl or bowl of a stand mixer with the dough hook attachment. Add the yeast mixture and combine well.

  Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
  250 grams Whole wheat flour, 250 grams All-purpose flour, 9 grams Salt
• Knead

  - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes until a soft dough forms.

  - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes until a soft dough forms.
• Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap.
• First rise - Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.

  Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
• Divide - When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log.

  Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
• Using a dough scraper divide this log into three portions and then each of those portions into 3 again. This should give you 9 equal pieces.

  Pro-tip - the odd number 9 is because we are using a square baking pan. you can also divide into 8 medium or 12 small rolls, use an 8-inch round or quarter sheet pan.

Shape and Bake

• Shape - Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-floured surface while still holding it in your hand.

  Loosen the grip on the dough and roll back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.

  Pro-tip - the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll.
• Proof - Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan. Seam side down. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.

  Pro-tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
• Oven - When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
• Egg wash - Brush the rolls with milk, cream, or egg wash.

  Pro-tip- Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden brown color.
• Bake for about 20 to 22 minutes until lightly golden on top. When baked brush with melted butter

  Pro-tip - this is optional but adds a nice flavor and keeps the top crust soft.
• Cool - Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft

  Pro-tip - do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom