Rustic Dinner Rolls With Hashbrowns

Pour water into the mixing bowl and dissolve yeast and honey in there. Let stand for 5 minutes to activate the yeast. Now add your bread flour and whole wheat flour to the yeast mixture. Don’t add salt at this point as this will slow down the first stage of fermentation. Knead the dough by hand or in the bowl of a stand mixer till a shaggy mass forms. The dough will be sticky at this point. Cover the bowl and let the dough rise in a warm spot for 30 minutes.

After the initial 30 minutes of rest, now is the time to add salt. Dissolve salt in 1 tbsp water and pour it on top of the dough. Knead it briefly till the dough is no more sticky. You can add a tablespoon of dry flour if it feels sticky. Cover the bowl again and let the dough rise for about 1 hour or till double in size.

After the second stage of rising, now is the time to stretch and fold the dough. Start lifting the dough from one edge, stretching it upward, and slamming it on the opposite edge of the dough. Turn the bowl by a 45-degree angle and lift another edge of the dough. Stretch that end upward and fold it back over itself. Keep turning the bowl and keep stretching and folding the dough. I tried to capture this process in the video. After you have stretched all the sides of the dough, cover the bowl and let the dough rest again for 30 more minutes. The rest is pinned in the comments.