Recipe · Rolls & More

Fresh Milled Honey Butter Rolls

Soft, buttery rolls made with fresh milled whole grains and honey, brushed with honey butter before baking and finished with flaky sea salt.

Prep time: 35 minutes · Bake time: 18–22 minutes · Yields: 12 rolls

Ingredients

For the Dough

260 g fresh milled hard white wheat flour (approximately 2 cups plus 2 tablespoons and 2 teaspoons)
40 g fresh milled spelt flour (approximately ⅓ cup)
56 g unsalted butter (4 tablespoons)
120 g whole milk (½ cup)
90 g water (6 tablespoons), plus 5 g (1 teaspoon) if needed
50 g egg (1 large egg, without the shell)
30 g plain instant potato flakes (approximately ½ cup, depending on brand)
15 g nonfat dry milk (approximately 2 tablespoons, depending on brand)
45 g honey (approximately 2 tablespoons plus ½ teaspoon)
8 g fine salt (approximately 1⅓ teaspoons)
4 g instant yeast (approximately 1¼ teaspoons)

For the Topping

14 g butter (1 tablespoon)
14 g honey (2 teaspoons)
Approximately 1 g flaky sea salt (about ½ teaspoon, depending on brand), or to taste

Instructions

Mill the Flour
Finely mill the hard white wheat and spelt. Weigh out 260 g hard white flour and 40 g spelt flour and combine in a large mixing bowl or the bowl of a stand mixer.
Combine the Wet Ingredients
Melt the dough butter in a small pot over low heat. Remove from the heat and stir in the milk and 90 g water. Allow the mixture to cool until lukewarm before adding the egg.
Add the egg, potato flakes, dry milk, honey, and fine salt. Whisk thoroughly to combine. Leave the yeast aside.
Hydrate the Flour
Pour the mixture into the flour and mix until no dry patches remain. Cover and rest for 20–25 minutes to allow the flour and potato flakes to absorb the liquid.
Add the Yeast and Knead
Sprinkle the instant yeast over the dough. Knead until smooth, stretchy, and soft, approximately 8–12 minutes in a stand mixer fitted with a dough hook, or longer as needed.
If the dough still feels firm after several minutes of kneading, add the remaining 5 g water. The finished dough should feel soft and slightly tacky while holding a rounded shape.
Let the Dough Rise
Cover the bowl and let the dough rise until approximately 75–80% larger. Watch the dough’s size rather than waiting for it to fully double.
Shape the Rolls
Grease a 9×13-inch baking dish. Divide the dough into 12 equal pieces, approximately 60 g each.
Bring the edges of each piece toward the center and pinch together. Turn seam-side down and gently roll beneath a cupped hand to form a smooth ball. Arrange in the prepared dish in three rows of four.
Let the Rolls Rise Again
Cover and let the rolls rise until noticeably puffy. A gentle fingertip indentation should slowly spring back. Preheat the oven to 350°F while the rolls rise.
Brush with Honey Butter
Melt the topping butter and stir in the honey. Allow it to cool until warm, then gently brush over the fully risen rolls immediately before baking.
Bake and Finish
Bake for approximately 18–22 minutes, until golden and baked through in the center. Begin checking the color around 15 minutes. If the tops are browning too quickly, loosely tent with foil and continue baking until done.
Immediately after removing the rolls from the oven, sprinkle lightly with flaky sea salt. Allow to cool for at least 10 minutes before serving.

Storing & Freezing

Storing

Once completely cooled, store the rolls in an airtight container at room temperature for up to 3 days.

Freezing

For longer storage, freeze in a tightly sealed freezer bag for up to 3 months.

Thaw at room temperature, then wrap in foil and warm in a 300°F oven until heated through.