2 tablets of active dry yeast (30g)
3 tablespoons of unsalted butter, softened
1 tablespoon of salt
3 1/2 cups of whole wheat flour
4 tablespoons of melted or clarified butter, cut into small pieces
2 cups of warm milk
3 eggs
1 cup of triticale grain
2 1/2 cups of whole wheat flour
Vegetable oil
2 tablets of active dry yeast (30g)
3 tablespoons of unsalted butter, softened
1 tablespoon of salt
3 1/2 cups of whole wheat flour
4 tablespoons of melted or clarified butter, cut into small pieces
2 cups of warm milk
3 eggs
1 cup of triticale grain
2 1/2 cups of whole wheat flour
Vegetable oil
Prepare this recipe the night before
On the following day, it's time to bake
In a large mixing bowl, combine yeast, butter, salt, and 2 cups of whole wheat flour
Add melted or clarified butter
Warm milk until lukewarm
Add to the mixture and beat with an electric mixer for 2 minutes
Add remaining all-purpose flour and mix well
Add 2 eggs and beat on high speed for 1 minute
Add triticale grain
SLOWLY ADD enough whole wheat flour (about 2 cups) until the dough comes away from the sides of the mixing bowl, mixing with a wooden spoon
Place on a lightly floured surface and knead for several minutes until smooth and elastic
Shape into balls
DIVIDE each ball into 10 equal portions
Form each portion into a small roll
Arrange 10 rolls in each of two round baking pans with diameters of 22 cm
Baste with vegetable oil
Cover with aluminum foil or plastic wrap, without pressing down
Refrigerate for at least one day
Remove from refrigerator and let stand for 30 minutes before serving
Baste rolls with remaining egg, beaten
Dust with a little triticale grain
Bake in a hot oven (200°C) preheated for about 30 minutes
Yield: 20 whole wheat little rolls.
