Line a 9x13” baking pan with parchment paper, set aside.

Add water, honey and yeast to the bowl of a standing mixer fitted with the dough hook. Let the mixture sit for 5-10 minutes until foamy.

Once yeast is proofed add the butter, milk and egg and stir on low speed until combined.

Add 1 cup all-purpose flour, 1 cup whole wheat flour and sea salt and knead with dough hook. Add more flour ½ cup at a time until a slightly sticky ball forms.

Transfer the sticky dough ball onto a floured surface and knead until it’s no longer sticky.

Lightly grease a large bowl, put the dough inside and cover with a damp cloth. Put it in a warm place to rise for about 1 hour, or until doubled in size.

Once the dough has doubled, flour your hands and squeeze it to remove the gas.

With floured hands, form 12, equally sized dough balls. (use a food scale to weight full batch of dough, then divide that number by 12 and make sure every dough ball weighs the same).

Roll each dough portion into a smooth ball.

Place the dough balls into the prepared baking sheet evenly spaced into 4 rows of 3.

Cover with a damp towel and let rise in a warm place until doubled in size (about 30-60 minutes). (do not let the towel touch the dough).

When you notice the rolls have risen about halfway, Preheat the oven to 375 degrees F.

Place fully risen rolls into preheated oven and bake for 15-20 minutes, until the rolls are golden-brown on the top and sound hollow when tapped with a wooden spoon. (Be very careful not to overbake).

Remove rolls from oven and immediately brush them with melted butter and sprinkle with sea salt.

Serve warm!