- 2 packages active dry yeast
- 2 cups warm water (about 100–120 degrees)
- 1/2 cup sugar
- 2 teaspoons kosher salt
- 2 cups whole wheat flour
- 5 1/2 cups bread flour (I used King Arthur brand) or all purpose flour
- 1 egg
- 1/4 cup softened butter or shortening
- 2 tablespoons milk
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- Stir yeast in warm water and wait about 5 minutes until dissolved.
- Add sugar, salt, 1 cup whole wheat flour and 2 cups bread flour and blend for 2 minutes with an electric mixer.
- Mix in egg and butter.
- With a wooden spoon, mix in remaining flours.
- Scrape dough into a large greased bowl and place in the refrigerator over night or for several hours.
- Two hours before baking, remove dough from refrigerator and pinch off a 2 tablespoon sized dough ball with fingers. Pull two sides of dough ball under and pinch to form a smooth rounded top. Place in greased 9×13″ baking pan (or on half sheet pan). Brush tops of rolls with milk and sprinkle with poppy seeds and sesame seeds.
- Bake 12-15 minutes in a preheated 400 degree oven until just beginning to turn golden brown.