Whole Wheat Herbed Dinner Rolls

If having a glass of double I.P.A. and a bag of chocolate covered pretzels at a refurbished independent movie theatre isn’t the epitome of sophistication, then I simply don’t know what is.

Maybe listening to Terry Gross interview Jay-Z and be completely out of her element? “What do you mean by ‘H to the izzo?’,” she asks, inquisitively.

Or tying ropes of dough into knots to make budding rolls?

I’m flipping out.  Painfully adorable.

These need to be enjoyed right away: warm and soft.

Whole Wheat Herbed Dinner Rolls.

Adapted from Milk & Honey.

1 3/4 cup whole wheat flour
1 package active dry yeast
1/2 cup whole milk
1/8 cup organic white sugar
1 tablespoon butter
1/4 teaspoon salt
1/4 cup minced red onion
1 teaspoon Italian seasoning
1 beaten egg, one tablespoon set aside for egg wash

Warm the butter, milk, salt, onion, and seasonings in a small skillet until butter is just melted.  Add to half of the flour in a medium bowl with the yeast and egg.  Mix until all of the ingredients are thoroughly combined.

Place the (sticky) dough on a flour surface and add the rest of the flour while continuously kneading.  Once all of the flour has been added, knead for about 10 minutes until a small, firm ball forms.  Cover with a damp cloth and let rise for about 2 hours, until the dough is airy and soft.

On a lightly floured surface, cut the dough into 8 equal pieces and roll each into a rope.  Tie a normal knot then tuck the excess rope around until it forms a small bud.  Repeat for all 8 pieces.  Place on a baking sheet and cover with a damp cloth, letting rise until plump and soft.

Preheat the oven to 350 degrees Fahrenheit.

Using the set aside egg, brush each of the rolls just before putting in the oven.  Bake for 15 minutes until the tops are golden brown.

Makes 8 rolls.

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