With eggs, honey, dairy, plenty of butter, and a measure of soft flour included in the dough, these rolls are incredibly tender and high rising. I did find them somewhat lacking in structural integrity. They were very tender, but also a bit crumbly. Of course, that could be because I overproofed them slightly. I was trying to give them a very full proof and overshot the mark slightly. Only by about 5 or 10 minutes by the look of it, but enough that they sank a bit in the oven and the gluten had broken down a bit. I'll be sure to get them in the oven promptly next time.

Extra Soft Dinner Rolls

From the Laurel's Kitchen Bread Book

Ingredients

• 2 tsp. active dry yeast
• 1 c. warm water
• 3 Tbsp. honey
• 1 c. buttermilk
• 1 large egg
• 750g hard (strong/bread/high grade) whole wheat flour
• 150g soft (plain/pastry/standard) whole wheat flour
• 2 tsp. coarse sea salt
• 1/4 c. unsalted butter

Directions

1. Dissolve the yeast in the warm water and set aside for ~10 minutes.
2. Dissolve the honey in the buttermilk and mix in the egg.
3. Combine the flours and salt and mix thoroughly.
4. Make a well in the centre of the dry ingredients and pour in the yeast mixture.
5. Mix a bit of the flour into the liquids in the centre to form a loose batter.
6. Pour the buttermilk mixture into the batter in the centre of the bowl.
7. Gradually mix flour into liquids working from the centre outward.
8. Once most of the flour has been incorporated, turn the dough and any remaining flour out onto the work surface and begin kneading.
9. Knead for at least 12 minutes, working in a bit more water or flour as needed. (Err toward a softer, looser dough.)
10. Begin working in the butter by smearing it on the work surface and kneading the dough on top of it until the butter has been incorporated.
11. Once all the butter has been worked in and the dough is thoroughly kneaded and very supple, shape it into a ball and place in a covered bowl to rise.
12. Allow to rise until 1cm deep fingerprint (made with a wet finger) no longer fills in (1-2 hours).
13. Knock back, reshape into a ball, and return to covered bowl to rise again.
14. Allow to rise the same as before, until finger print is no longer returned. The second rise shouldn't take more than an hour.
15. Knock back dough and divide into four equal portions.
16. Round each portion and pull the gluten taut across the top. Cover and let rest for at least 10 minutes.
17. Divide each portion into six equal pieces and round each one.
18. Place dough balls in a greased 28x40cm (11x16") pan, cover, and set aside to rise.
19. Allow to rise for 45-60 minutes. Only let them go to 60 minutes if your room is fairly cool (20°C or less).
20. Bake at 200°C (400°F) for 20 minutes.