For the whole wheat roll, mix flour and salt, mix milk with the yeast and add to the flour with the barley malt and mix a little with the dough hook. Add the egg and knead again. Cut the butter into small pieces, add and knead by hand until the butter is completely kneaded.
Cover and let rise until doubled in volume (about 20 minutes). Knead the dough again and let it rise for another 10 minutes.
Divide dough and form into balls. Brush with water and let rise again for 10 min.
Preheat oven to 210 degrees Celsius, put whole wheat rolls in, pour some water on the bottom of the oven and bake for 15 minutes.
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