Crusty Dinner Rolls

Preparation

1. Step 1

   In the bowl of a stand mixer fitted with the dough hook, stir the yeast and water to combine. Add both flours and the salt. Mix on low speed until a shaggy ball forms, about 5 minutes. Scrape the dough off the hook, remove the hook and cover the bowl with a clean, damp kitchen towel. Let the dough rest to hydrate for 20 minutes.

2. Step 2

   Uncover the dough, reattach the hook and knead on medium-low speed until smooth, elastic and no longer sticking to the sides of the bowl, 8 to 10 minutes, scraping the dough off the hook and sides of the bowl as needed.

3. Step 3

   Lightly grease another large bowl with cooking spray or oil. Transfer the dough to the bowl. Cover with the towel, then with a sheet pan to keep the dough moist. Let proof in a warm, draft-free place until doubled in size, about 2 hours.

4. Step 4

   Fold the dough in half over itself in the bowl a few times to deflate it slightly, then cover the bowl with the towel, then sheet pan, and let proof in a warm, draft-free place until doubled in size again, about 1½ hours.

5. Step 5

   Line a sheet pan with parchment paper. Scrape the dough out onto a clean work surface. Using a bench scraper or knife, portion the dough evenly into 12 (2-inch) pieces (each about 65 grams). To shape the dough into balls, think of your hand as a cage for the dough, so it can roll in place. Bend your fingers like a claw and cage a piece of dough by setting your claw over it and keeping the tips of your fingers and the edge of your hand against the work surface. Move your hand in a circular motion to roll the dough into a smooth, taut ball with a small belly button on the bottom. Place on the prepared pan. Repeat with the remaining pieces, spacing the balls 2 inches apart on the pan.

6. Step 6

   Loosely cover the pan with greased plastic wrap and place in a warm, draft-free place, such as the oven. Be sure the heat is off. Proof one last time until doubled in size, 1 hour to 1½ hours.

7. Step 7

   When ready to bake, take the pan out of the oven. Position a rack in the center of the oven and heat to 450 degrees. In a small bowl, beat the egg with a splash of water to form an egg wash. Gently brush each dough ball with the egg wash. Lightly score the tops by slashing them with a single stroke of a sharp knife or blade.

8. Step 8

   Bake the rolls until golden brown and the interiors reach at least 200 degrees, rotating the pan halfway through, about 20 minutes. Enjoy warm with butter.