Whey Rolls And Breadsticks

In the bowl of your mixer mix the warm whey, sugar, and yeast. Let sit 15-20 minutes, until it forms a foam on top of the whey.

Mix your flours in a separate bowl.

Use the whisk attachment. Add 1/2 cup of flour, the salt, egg, and butter to your yeast and mix incorporated.

Switch to the dough hook. Add the flour a little at a time and knead until the dough forms an elastic ball, scraping the sides as necessary. If the flour isn't incorporating, spritz the dough very lightly with water.

Put the ball in a lightly oiled container, cover, and let rise until doubled, about 1-1 1/2 hours.

Pull the dough out onto a clean work surface. Divide into 2 ounce pieces and shape each into a ball.

Line them up in a lightly oiled 13x9 pan, not quite touching, and put the pan on a baking sheet. Lightly oil on and around the rolls and let rise until doubled, about 45 minutes-70 minutes.

Heat your oven to 325 F.

Bake for 20-25 minutes, until golden brown.

Move to a cooling rack to cool. Eat the day they are made for the best taste and texture.

Breadsticks:
Instead of shaping your pieces into rolls, shape them into logs. Put them on a baking sheet lined with parchment or a silicone mat, not quite touching. If you are using garlic oil, use this in place of the oil called for while rising.

After they’ve risen, brush them with garlic butter or garlic oil.

Bake 10 minutes, brush with more garlic butter or garlic oil- and if you are using garlic oil, sprinkle lightly with kosher salt- and bake another 10-15 minutes.

Eat the day they are made for the best taste and texture.