Whole Wheat Rolls for Soups and Sandwiches

These whole wheat rolls are wonderful dipped in soups and stews. They also are great for making mini sandwiches and sliders.

These rolls, despite being loaded with whole wheat flour, are amazingly light and airy, and they have a pretty complex flavor. They are faintly sweet, and also have a hint of sourdough.

• 70 grams (scant 1/3 cup) water
• 10 grams (scant 1 tablespoon) refreshed sourdough starter or old dough/biga
• 100 grams (1/2 cup plus 3 tablespoons) unbleached all purpose flour
• Tiny pinch fine sea salt

• 225 grams (1 1/2 cups) whole wheat flour
• 175 grams (1 cup plus three tablespoons) bread flour
• 6 grams (1 teaspoon) fine sea salt
• 5 grams (1 1/2 teaspoons) instant yeast
• 180 grams (3/4 cup) whole milk, plus more for brushing
• 180 grams (3/4 cup) water
• 40 grams (2 tablespoons) molasses
• 40 grams biga