Breadmaker, mixer or blender with specific nozzles for dough (not necessarily)
360ghigher grade wheat flour
60gwhole wheat flour (you can take the same amount of regular one)
Mix in the glass or other suitable container 100 ml of warm water, 110 ml of milk, 2 tsp of extra yeast, 2,5 tbsp of sugar, and 1,5 tsp of salt.
Mix in the blender bowl (if you’re using it) or in the big bowl 360 g of higher grade wheat flour, 60 g of whole wheat flour, and 40 g of unsalted butter at room temperature. Finely mix.
Break 1 egg and add to the flour, also add there a liquid mix from step 1. If you’re using a blender – place a hooked nozzle and mix dough. If you’re making it with hands – do it for about 10-15 minutes, until smooth.
Grease a big bowl (it should be two-three times bigger than a dough) with oil, put there dough, and cover with a food plastic foil. Leave it in a warm place for 1-2 hours until it becomes bigger 2-2,5 times.
Take the dough off the bowl, put on the kitchen board with some flour on it, and divide it into 8 even parts.
Take one of the 8 pieces and flatten it (or roll) to 1 cm thick. Roll the edges to the middle, flip, and take the round form with hands.
After the first roll is done, put it on the baking sheet covered with parchment or silicon rug and splash it a bit with a hand. Do the same with the rest of the rolls and leave for 1,5-2 hours.
If you didn’t use the oven for rising the dough, just warm-up the oven to 200 degrees in 30 minutes before baking. And if you did use the oven, take off the rolls and warm it up to 200 degrees.
Meanwhile, break 1 egg into a glass, whip it with a fork, add a couple of spoons of water, and mix. Grease the rolls from all visible sides using a kitchen brush.
Bake on the top-bottom regime for 12-15 minutes, until it’s golden enough.
Don’t rush to take the rolls off the baking sheet – let them rest for about 5 minutes.