Dissolve yeast in water, mix with wheat flour, whole wheat flour, yogurt and milk and start to mix. After 2 minutes, add salt and gradually add the butter. Knead until you get a smooth, homogeneous dough and then let it rest for 40 to 50 minutes, covered with a damp cloth. Then cut in half, shape into rolls and place on a prepared baking sheet. Let the loaves proof for 50 to 60 minutes, covered with a damp cloth, dust with flour, cut lengthwise with a sharp knife with a flat blade and place in the oven preheated to 230°C. Pour a cup of water on the bottom of the oven and bake at falling heat (170 ºC) for 40 to 45 minutes.
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