Buttermilk Parmesan Whole Wheat Dinner Rolls

Steps

1. Warm the buttermilk gently in a small pot until about 100°F (38°C); it may look slightly curdled, which is fine. Melt the butter and set aside.
2. In a large bowl, whisk the whole-wheat flour, bread flour, instant yeast, salt, garlic powder and 50 g (most) of the Parmesan; save the remaining Parmesan for topping.
3. Add the warm buttermilk, lukewarm water, honey and two-thirds of the melted butter (save the remaining third for brushing). Stir into a shaggy dough; this is about 75% hydration counting the buttermilk and 1.5% salt.
4. Let the dough rest 10 minutes so the whole wheat absorbs the liquid, then knead 8 to 10 minutes until smooth and slightly tacky.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Grease a 9x13-inch pan with a little of the reserved melted butter. Divide the dough into 12 pieces, shape into tight balls and set them in the pan.
7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
8. Brush the rolls with half of the remaining melted butter and sprinkle with the remaining Parmesan.
9. Bake 20 to 24 minutes, until deep golden and the center of a roll reads 190°F (88°C).
10. Brush the hot rolls with the last of the melted butter. Cool on a rack for 15 minutes before pulling apart and serving.