Whole WheatRye Rolls

Directions

1. 1
   Line a baking sheet with parchment paper; set aside.
2. 2
   Butter a large bowl; set aside.
3. 3
   Put the yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook.
4. 4
   Mix on medium speed 1 minute.
5. 5
   Reduce mixer speed to low.
6. 6
   Mix in the salt, flours, and caraway seeds.
7. 7
   Raise speed to medium-high, and beat until the dough comes together, about 10 minutes.
8. 8
   Turn out the dough onto a lightly floured work surface.
9. 9
   Knead until smooth, 15 to 20 minutes, then transfer to the buttered bowl.
10. 10
    Cover the dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
11. 11
    Using a butter knife, cut the dough into 12 equal pieces.
12. 12
    Roll into balls, and space 1 1/2 inches apart on the prepared baking sheet.
13. 13
    Cover the dough with buttered plastic wrap.
14. 14
    Let rise in a warm place until doubled in bulk, about 1 hour.
15. 15
    Preheat the oven to 350F.
16. 16
    Using a sharp knife, cut an X in the top of each roll.
17. 17
    Bake the rolls until golden brown, about 35 minutes.
18. 18
    Transfer the rolls to a wire rack set over a baking sheet, and brush with the remaining 3 tablespoons butter.
19. 19
    Sprinkle the tops with sea salt.