Whole Wheat Multigrain Bread

Prep for dough: Combine flour, sugar, undissolved yeast, salt, warm milk, water, and butter in a bowl. Beat with an electric mixer, adding more flour as needed, for a few minutes. Continuously scrape down the sides.

Knead the dough: Turn the dough out onto a floured and knead until smooth and elastic.

Let the dough rise: Cover and let the dough rise. This should only take 10 minutes if you're using fast-acting instant yeast.

Shape the dough: Cut and shape the dough into rolls and place on a greased baking sheet. Cover and let rise in a warm place until the rolls have doubled in size.

Bake the rolls: Bake the proofed rolls until golden brown. Brush with melted butter and serve warm.

Combine 3/4 cup flour, sugar, undissolved yeast, and salt in a large bowl.

Heat milk, water, and 2 tablespoons butter in a saucepan until very warm (120 degrees to 130 degrees F).

Add warm milk mixture to the flour mixture. Beat for 2 minutes on medium speed. Stir in enough remaining flour to make soft dough.

Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Divide dough into 12 equal pieces.

Shape pieces into balls and place in a greased 8-inch round pan. Cover and let rise in warm, draft-free place until doubled in size, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C) and bake until golden brown on top, about 20 minutes.