Place water, whole milk, and buttermilk into a pot and heat to 37 degrees Celsius (99 degrees Fahrenheit).

Pour the warm water, whole milk, and buttermilk into a mixing bowl along with yeast, cane sugar, cardamom, and salt, and dissolve.

Mix the eggs into the yeast mixture.

Add the Graham flour and mix it well.

First, add half of the wheat flour and mix well.

Now mix the soft butter into the dough before gradually adding the rest of the wheat flour.

Turn the dough out onto the counter and divide it into 20 evenly sized parts and roll them into buns.

Place the 20 buns with some space between them on a baking sheet with parchment paper, so they have room to grow together.

Moisten a tea towel and cover the buns with it, then place them in the refrigerator overnight.

 

Take the wheat rolls out of the refrigerator and let them proof for 2 hours at room temperature.

Brush the rolls with a bit of milk before placing them in the oven.

Bake the rolls in a preheated convection oven at 220 degrees Celsius (428 degrees Fahrenheit) for 15-20 minutes.

Let the hot wheat rolls cool on a wire rack.

Once they have cooled, they are ready to be cut and toasted.