Bread Dough

• 1/2 cups (120ml) slightly warm water
• 1 cup (240ml) slightly warm whole milk
• 15g (1tbsp) butter melted
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1 packet dry yeast (7g)
• 1/2 cup (70g) whole wheat flour
• 3 cups (420g) all purpose flour

Topping

• 1 cup (178g) rice flour
• 1 packet (7g) dry yeast
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 tbsp neutral oil
• 3/4 cup (180ml) warm water

Instructions for 8 rolls

Mix water, milk, butter, sugar, salt and yeast. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter. Switch to the dough hook and add the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook.

Knead on medium speed for 5 minute until the dough is smooth and elastic.

Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled in volume, about 1 hour.

While dough is rising, make the topping.

Whisk together the dry ingredients. Add the oil to the warm water then add it to the dry ingredients.

Whisk until combined. Set the topping aside for 20 minutes until bubbly.

Finish

After dough has doubled, turn the dough out onto a lightly floured surface and divide into 8 equal portions.

Roll each piece of dough into a smooth ball and set on a parchment lined baking sheet.

Cover with a damp kitchen towel and set aside to rest for about 5 minutes.

Preheat the oven to 400°F.

Brush the topping generously onto the rolls. Let the rolls rise about 40 minutes.

Bake until golden brown, about 20-25 minutes.