Whole Wheat Golden Corral Rolls CopyCat

Healthier rolls with the same great taste and fluffiness.

Ingredients
2 cups whole wheat flour, fine milled
1 cup unbleached all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/4 cup honey, preferably raw
1/4 cup clarified butter, melted
1 tsp sea salt, finely ground
1 cup warm water (110°F)
1 free range egg, lightly beaten

Instructions

In a large mixing bowl, combine the warm water, honey, and active dry yeast. Let sit for 5 minutes until foamy.
Add the whole wheat flour, all-purpose flour, sea salt, and clarified butter to the yeast mixture.
Stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Tip: The dough should pass the windowpane test. (see below)
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball.
Arrange the rolls on a parchment-lined baking sheet, cover, and let rise for 30 minutes until puffy.
Tip: For a golden crust, brush the tops with the beaten egg before baking.
Preheat the oven to 375°F and bake the rolls for 15-18 minutes until golden brown.
Tip: Tap the bottom of rolls, it should sound hollow when done.
Serve warm.