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1
Mix together milk, sugar, butter, oil and 2 eggs in a large bowl.
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2
Stir together yeast, whole wheat flour, 1 1/2 cups cake flour and salt in a medium bowl.
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3
Gradually add the dry ingredients into the wet ingredients using a wooden spoon and mix well.
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4
The dough will be very sticky.
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5
Sprinkle 1/2 cup cake flour on a work surface or cutting board.
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6
Turn out the dough onto it and knead until all the flour is incorporated, about 2 minutes.
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7
Coat a large bowl with cooking spray or grease with butter.
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8
Put the dough to the bowl, coat the top with cooking spray and cover with plastic wrap or a damp kitchen towel.
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9
Allow to rise on warm place at room temperature (about 70F) until doubled in volume, 1 1/2 to 2 hours.
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10
Coat a 9-by-13-inch metal baking pan with cooking spray or grease with butter.
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11
Turn the dough out onto a lightly floured surface, pat into a rough 7-by-10-inch rectangle.
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12
Cut lengthwise into 4 equal strips using a bench knife or butter knife.
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13
Then cut each strip crosswise into 6 equal portions.
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14
(Each portion will weigh 1 1/4 1 1/2 ounces.)
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15
Working with one portion of dough at a time, gather and pinch the edges together, shaping the dough into a rough ball.
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16
The spot where the edges come together is the bottom of the ball.
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17
Arrange each ball, bottom down, on a clean work surface.
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18
With a slightly cupped hand, move the ball around in a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight.
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19
(If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls.
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20
Reroll once the dough relaxes.)
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21
Place the rolls in the prepared pan.
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22
Cover with plastic wrap.
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23
(If following make-ahead instructions, refrigerate the rolls now.)
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24
Let the rolls rise at room temperature until almost doubled in size, about 1 1/2 hours.
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25
Preheat oven to 400F.
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26
Whisk the remaining egg in a small bowl, and brush the tops of the rolls with it (you'll have some left over), sprinkle with wheat germ.
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27
Bake the rolls until light brown on top, 18 to 22 minutes.
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28
Cool a few minutes and serve warm.
