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1
Heat the milk in a medium-size saucepan until the surface shimmers.
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2
Remove from the heat.
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3
Put 3 tablespoons of the butter and the sugar in a large bowl and pour the hot milk over it; stir, then let cool to body temperature.
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4
While the milk cools, pour the water into a small bowl and sprinkle the yeast over the top.
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5
Stir to blend, then set aside for 5 minutes
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6
When the milk has cooled, stir in the dissolved yeast and salt.
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7
Stir in the whole wheat flour and 3 cups of the unbleached all purpose flour, 1 cup at a time.
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8
Using a wooden spoon, beat vigorously for 100 strokes.
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9
Cover with plastic wrap and set aside this sponge for 15 minutes.
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10
After 15 minutes, start adding the remaining unbleached flour about 1/3 cup at a time, mixing well after each addition.
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11
When the dough is firm and kneadable, turn it out onto a floured work surface and knead for 10 minutes; using additional flour if necessary to keep the dough from sticking.
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12
Let the dough rest briefly every 3 or 4 minutes as you knead.
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13
Place the dough in an oiled bowl, turning to coat the entire surface.
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14
Cover the bowl with plastic wrap and set it aside in a warm, draft-free spot until doubled in bulk, 60 to 90 minutes.
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15
Lightly butter a large baking sheet and dust with cornmeal or semolina.
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16
When the dough has doubled, punch it down and turn it out onto a lightly floured work surface.
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17
Knead the dough for 1 minute, cover with plastic wrap, and let rest for 10 minutes.
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18
Melt the remaining 5 tablespoons butter.
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19
Roll the dough out slightly more than 1/2 inch thick on a floured work surface with a floured rolling pin.
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20
Using a 2 1/4- or 2 1/2-inch biscuit cutter (or water glass) cut the dough into circles, keeping the cuts as close together as possible.
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21
Leave the circles where they are, pick up all the scraps, and knead them into a ball.
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22
Cover with plastic wrap and set aside.
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23
Brush the entire surface of each circle with a bit of melted butter.
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24
Working with one circle at a time, make a deep indentation across the diameter with a chopstick or the handle of a wooden spoon.
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25
Fold the circles in half, using the indentation as a hinge, so the buttered halves meet; you now have what looks like a big pair of lips.
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26
Place the lips on the prepared baking sheet flat side down.
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27
Repeat for the remaining circles, placing the lips so they barely touch.
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28
As you lay each one downall pointing in the same directiongive the entire surface a light brushing with butter.
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29
When you start a second row, the edges should just barely touch.
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30
Reroll and cut the scraps and place them on the sheet.
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31
Cover the rolls loosely with plastic wrap and set aside in a warm, draft-free spot until nearly doubled in bulk; it should take more than 30 minutes.
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32
Preheat the oven to 375 degrees F.
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33
When rolls have doubled, put them in the oven and bake for 25 minutes.
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34
As soon as they come out, brush with more of the melted butter and serve at once, if possible, from a cloth-lined basket.
