- All-purpose flour — 1/2 cup
- Warm water (110 F) — 1/2 cup
- Yeast — 2 1/2 teaspoons
- Bread flour — 1 1/2 cups
- Whole-wheat flour — 1 1/2 cups
- Sugar — 2 tablespoons
- Salt — 1 1/2 teaspoons
- Milk, lukewarm — 1 cup
- Egg, beaten — 1
- Butter, softened — 3 tablespoons
- Butter, melted — 2 tablespoons
- Salt — to sprinkle
Mix the 1/2 cup flour with the warm water and yeast in a small bowl. Set aside for 10 minutes to activate the yeast. You can let this mix set for 3 or 4 hours to improve the flavor of the final rolls.
Stir in the bread flour, whole-wheat flour, sugar, salt, milk, egg and butter. Mix and knead until smooth. Rest and rise 1 1/2 to 2 hours, or until doubled.
Preheat oven to 350 °F. Punch down, gently knead and form into XX balls. Roll out like Birkenhainer Broetchen if you like. Place on a baking sheet (seam side up for BB). Cover and rest for about 30 minutes.
Bake 25-30 minutes with initial steam.
Notes: Add caraway seeds.
