Rich, creamy wheat flavor that you'll never tire of! Whole Wheat Sea Salt Rolls! Recipe

First, prepare all the necessary ingredients. For the dough, except for the butter and salt, pour all the ingredients into the mixing bowl and mix slowly.

After the dough comes together, turn on medium-high speed and mix.

Knead until it can be stretched into a thick film.

Add softened butter and salt and mix slowly. Once the butter is absorbed, switch to medium-high speed mixing.

Knead until it can be stretched into a thin membrane, then remove it from the container and place it in a fermentation box at 28 degrees Celsius for 1 hour.

The dough has risen to double its size.

Divide the dough into 9 portions, round them, cover with plastic wrap and let them rest for 15 minutes.

Flatten the dough

Flip the dough over and fold both sides towards the middle.

Continue folding the dough towards the middle, pinching the seam closed.

Roll the dough into a cone shape.

Repeat the same steps for all items, cover with plastic wrap and refrigerate for 25 minutes to relax, then freeze for 5 minutes.

After the dough has rested, take it out and roll it into a slightly longer shape.

Roll out the dough until it is long.

Place salted butter on the dough, and brush both sides with a thin layer of corn oil or butter (this will create distinct layers after baking). Avoid brushing the bottom.

Roll it up from top to bottom, keeping the distance between the two sides even while rolling, and gently press the dough.

Follow the same steps, then place the container in a fermentation chamber at 30 degrees Celsius for 30 minutes.

Ferment until it increases in size by 1.5 times.

Place in a preheated oven and bake at 230 degrees Celsius (top heat) and 190 degrees Celsius (bottom heat) for about 15 minutes. After placing the food in the oven, spray steam for 5 seconds. Baking time and temperature are for reference only, as each oven is different!

After baking, gently tap the baking tray to cool before serving!

Finish!