I have been struggling with this recipe for a while. I have made the rolls several times, but I was never happy with the texture of the dough. It was soft and sticky, and I had to add a lot of flour in order to be able to form rolls. The taste was great, though.
The last time I made the rolls, I reduced the amount of milk from one cup, as stated in the original recipe, to half a cup. It worked. The dough was just right, not sticky, not dry. I could knead, form and cut it really well.
I can only recommend this recipe. It´s easy, it works, and it tastes perfect.
½ cup (⅛ l) milk, lactose-free
2 tbsp. brown sugar
1 package (7 g / 2½ tsp.) dry yeast
4 cups (500 g) whole wheat flour
10.7 oz. (300 g) curd cheese, lactose-free
5 g (1 tbsp.) fennel seeds or bread seasoning
10 g (2 tsp.) salt
Preheat the oven to 355° F (180° C).
Put baking paper on two baking sheets.
In a small pot, heat the milk and the brown sugar over medium heat until the milk is lukewarm and the sugar has dissolved. The milk must not get hot!
In a mixing bowl, mix whole wheat flour and dry yeast.
Add the curd cheese, the eggs, the warm milk, the salt and the fennel seeds / the bread seasoning to the flour mixture and knead to a dough.
If the dough is too dry, add a bit of milk. It it is too sticky, add a bit of flour.
Cover the bowl with a clean kitchen towel. Let the dough rise for about 20 minutes.
Separate the dough into two parts. Form each part into a strand.
Slice each strand into 10 pieces of roughly the same size. Roll each piece of dough into a ball. Put the rolls onto the baking sheets, with a little distance between them.
Cover the two baking sheets with clean kitchen towels. Let them rise for 15 minutes.
Bake the rolls for about 20 minutes, until medium brown.
Adapted from: Gasteiger, H., Wieser, G., Backmann, H. (2008,12. Auflage). So kocht Südtirol. Bozen: Verlagsanstalt Athesia AG.