• Scald milk over medium heat, then set aside to cool.

  In the bowl of a stand mixer fitted with a dough hook, mix together the water, milk (slightly warm still), egg, sugar, honey, instant yeast, and 1½ cups of kamut flour.

  Mix for 1-2 minutes on low speed until it forms a batter.
• Let the batter sit for 30 minutes with a kitchen towel or plastic wrap placed over the bowl.

After the 30 minute rest

• After the dough has rested for 30 minutes, add the avocado oil, salt, and the other 1½ cups of kamut flour to the bowl of the stand mixer.
• Knead the dough for 5-6 minutes with the mixer on medium-low speed, or knead 6-7 minutes by hand.

  The dough will be soft and moist, but not overly sticky.
• Cover the dough and let rise for 45 minutes to 1 hour, in a warm, draft-free area.

After the 2nd rise

• Butter a baking sheet or casserole dish.

  After the dough has risen for about 1 hour, dump the dough out onto a lightly floured surface and fold the dough into the middle a few times until it forms a ball.

  Cut the dough into roughly 15 rolls using a dough scraper or knife.
• Place the rolls in 3 rows of 5 onto the buttered baking sheet or casserole dish.

  Cover with a kitchen towel or plastic wrap and let rise for 20-25 minutes, or until the rolls have doubled in size.
• After the rolls have doubled, bake them in the oven preheated to 350℉ for 12-15 minutes until golden brown.

  Brush the top of the rolls with melted butter and serve warm.