Ingredients

makes 12

　　6 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap

　　1 envelope (1/4 ounce) active dry yeast

　　1 cup warm water (105° to 110°F)

　　1 tablespoon sugar

　　1 large egg, lightly beaten

　　2 teaspoons salt

　　1 1/4 cups rye flour

　　1 1/2 cups whole-wheat flour

　　3/4 cup all-purpose flour, plus more for the work surface

　　2 tablespoons caraway seeds

　　Sea salt, for sprinkling

　　

Step 1

Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put the yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.

　　

Step 2

Reduce mixer speed to low. Mix in the salt, flours, and caraway seeds. Raise speed to medium-high, and beat until the dough comes together, about 10 minutes. Turn out the dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to the buttered bowl. Cover the dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.

　　

Step 3

Using a butter knife, cut the dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on the prepared baking sheet. Cover the dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.

　　

Step 4

Preheat the oven to 350°F. Using a sharp knife, cut an X in the top of each roll. Bake the rolls until golden brown, about 35 minutes. Transfer the rolls to a wire rack set over a baking sheet, and brush with the remaining 3 tablespoons butter. Sprinkle the tops with sea salt.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.