Rosemary Thyme Whole Grain Pull-Apart Rolls

Steps

1. In a large bowl, whisk the all-purpose flour, whole wheat flour, instant yeast, sugar, salt, dried rosemary and dried thyme.
2. Add the warm milk, lukewarm water and half of the melted butter (set the other half aside for the topping). Stir into a shaggy dough; it's about 62% hydration counting the milk's water and 1.8% salt.
3. Knead on a lightly floured counter for 8 to 10 minutes until smooth and elastic and a small piece stretches thin without tearing.
4. Place the dough in a lightly greased bowl, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
5. Line or grease a 9x13-inch pan. Punch down the dough, divide it into 12 equal pieces of about 75 g, and shape each into a tight ball by tucking the edges underneath.
6. Set the balls in the pan in 3 rows of 4, cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy, touching, and springing back slowly when poked.
7. While the rolls proof, preheat the oven to 375°F (190°C), and stir the minced garlic and chopped parsley into the remaining half of the melted butter.
8. Brush about half of the garlic-parsley butter over the rolls, then bake for 20 to 24 minutes, until golden brown and the center of a middle roll reads 190°F (88°C).
9. Brush the hot rolls with the rest of the garlic-parsley butter.
10. Cool in the pan for 5 minutes, then move to a rack and cool at least 15 minutes before pulling apart.