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1
Line a baking sheet with parchment paper; set aside.
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2
Butter a large bowl; set aside.
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3
Put the yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook.
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4
Mix on medium speed 1 minute.
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5
Reduce mixer speed to low.
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6
Mix in the salt, flours, and caraway seeds.
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7
Raise speed to medium-high, and beat until the dough comes together, about 10 minutes.
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8
Turn out the dough onto a lightly floured work surface.
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9
Knead until smooth, 15 to 20 minutes, then transfer to the buttered bowl.
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10
Cover the dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
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11
Using a butter knife, cut the dough into 12 equal pieces.
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12
Roll into balls, and space 1 1/2 inches apart on the prepared baking sheet.
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13
Cover the dough with buttered plastic wrap.
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14
Let rise in a warm place until doubled in bulk, about 1 hour.
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15
Preheat the oven to 350F.
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16
Using a sharp knife, cut an X in the top of each roll.
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17
Bake the rolls until golden brown, about 35 minutes.
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18
Transfer the rolls to a wire rack set over a baking sheet, and brush with the remaining 3 tablespoons butter.
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19
Sprinkle the tops with sea salt.
