500 grams sifted Red Fife whole wheat flour
7 grams Instant yeast
6 grams salt
55 grams cane sugar
120 grams warm cream
120 grams warm water
1 large egg
113 grams soft unsalted butter, cubed
2 tablespoons salted butter, melted
Sift together the flour, yeast, salt, and sugar in the bowl of a stand mixer with a dough hook attachment.
Combine the warm (not hot!) liquids and the egg.
With the mixer on low speed, slowly add the wet mixture to the dry. Scrape down the bowl as needed.
Slowly add the cubed butter pieces 3 at a time, waiting to add more until the previous pieces have been incorporated.
Keep mixing the dough on medium speed until it starts to come together into a ball and the dough pulls away from the sides of the bowl.
Take the dough out of the bowl and knead for 1 minute on the counter.
Put the dough back in the bowl and cover it with plastic wrap. Place the dough in a warm place to rest for 45 minutes.
Melt 1 tbsp of butter and coat a 9" square cake pan or a 9” round cake pan with the butter.
After the dough has rested, weigh the dough and divide it into 16 equal pieces for a square pan, and 14 equal pieces for a round pan.
Make each piece of dough into a ball that has lots of surface tension:
- flatten the piece of dough into a little disc
- fold each corner into the middle of the disc
- flip the dough so it is seam side down on the counter
- place your hand lightly on top of the dough ball and make quick, small circles with your hand, dragging the dough across the counter to create surface tension.
Place the finished dough balls into the greased pan so that their sides are lightly touching. Cover with plastic wrap (try to have it above the rolls or they may stick to the plastic). Place in a toasty warm place to rise for 45 minutes. I use a seedling heat mat as an at-home ‘proofer’, which really helps the rise!
After 45 minutes, pre-heat the oven to 350 f and adjust the oven rack to the middle row.
Bake the rolls for 28 minutes, rotating the pan halfway through the baking time to get an even browning.
Melt the remaining 1 tbsp of butter and brush it over top of the rolls immediately after removing from the oven. Let cool for 20 minutes before serving. These rolls are best served warm and go stale easily, so if you would like to serve them the next day I recommend re-heating them for 10 minutes at 350f and brushing with butter again.