Honey wheat casserolls

Step 1

Add the milk, 1 tablespoon of the butter, the honey, and the salt to a large (4 quart) pot. Heat on medium-low until the butter has melted and the mixture is warm, about 2-3 minutes. Turn off the heat.

Step 2

After 10 minutes, stir into the pot the yeast, the all-purpose flour, and the whole wheat flour. Stir 50 strokes or until an elastic, wet, and smooth dough is formed. It will look more like pancake batter than traditional bread dough as it's so wet, but this is how it's supposed to be! Resist the urge to add more flour as its wet nature is what yields the craggy, airy texture.

Step 3

Cover the pot and allow the dough to rest for 30 minutes or until doubled in size.

Step 4

Melt the remaining 3 tablespoons butter, then pour half the melted butter into a 10-inch cast-iron skillet or a 9-inch baking pan.

Step 5

Stir down the risen dough, then drop tablespoons of it into the greased skillet or pan. The dough will be sticky and the mounds of dough will meld together, but it's okay! This is the nature of the dough.

Step 6

Pour evenly over the dough the remaining melted butter. Cover and let rise for 1 hour. (More than likely, the dough will run together. Again, do not be concerned as this is just part of the rolls’ rustic charm!)

Step 7

Heat the oven to 400°F. Bake uncovered for 25-30 minutes or until brown. Serve warm with butter.