Whole WheatRye Rolls

• 6 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
• 1 envelope (1/4 ounce) active dry yeast
• 1 cup warm water (105 to 110F)
• 1 tablespoon sugar
• 1 large egg, lightly beaten
• 2 teaspoons salt
• 1 1/4 cups rye flour
• 1 1/2 cups whole-wheat flour
• 3/4 cup all-purpose flour, plus more for the work surface
• 2 tablespoons caraway seeds
• Sea salt, for sprinkling

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

unsalted butter, active dry yeast, water, sugar, egg, salt, rye flour, flour, flour, caraway seeds, salt

Taken from www.epicurious.com/recipes/food/views/whole-wheat-rye-rolls-393275 (may not work)