Whole Wheat Dinner Rolls

1 1/4 cups organic whole wheat flour

2 TB evaporated cane sugar

1/2 tsp sea salt

1 package active dry yeast (.28 ounces)

1 cup warm milk (105 to 115°F)

3 TB butter, melted

1 large egg, room temperature and lightly beaten

1 cup unbleached white flour

Have all ingredients at room temperature to start. In a large bowl, mix the whole wheat flour with the cane sugar, sea salt and yeast. Add the warmed milk, melted butter and lightly beaten egg. Beat until smooth. Add the unbleached white flour, mixing until fully incorporated. The batter should be smooth. Cover and allow the dough to rise until doubled in bulk, about 45 minutes to one hour.

Meanwhile, lightly spray 12 muffin tins with extra virgin olive oil spray. Set aside.

Once raised, stir the batter down. Spoon even amounts of the dough into prepared muffin tins. Allow this to rise until the dough comes just over the top of the muffin tins, about another 45 minutes to one hour.

Preheat oven to 400°F. Bake the rolls for 15 to 20 minutes or until golden brown.