Soft Whole Wheat Dinner Rolls
Soft Whole Wheat Dinner Rolls, from The Bread Lover's Bread Machine Cookbook
2/3 cup milk
1/2 cup sour cream
1/4 cup honey
2 large eggs
4 tablespoons butter, cut into small pieces
3 cups all-purpose flour
1 cup whole wheat flour (I use white whole wheat)
1/2 cup toasted wheat germ
1 1/2 teaspoons salt
2 teaspoons SAF yeast, or 2 1/2 teaspoons bread machine yeast
1. Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press start.
2. Grease a 9x13 inch pan. When the cycle is finished, remove dough from the machine. Turn it out onto a lightly floured surface. Divide dough in half, then roll each half into a 2 to 3 inch cylinder. With a metal dough scraper or a chef's knife, cut the cylinder into 8 equal portions. (8 equal portions makes a very generous sized roll. Sometimes I divide each cylinder into 12 portions instead.) Repeat with the second cylinder. Shape each portion like a miniature load by patting it into an oval, then rolling up from a short side. Place the rolls in the pan with their long sides touching. Brush with melted butter (about 2 or 3 tablespoons), cover loosely, and let rise until doubled, about 45 minutes.
3. Preheat the oven to 375 degrees.
4. Place pan in the center of the oven and bake for 20-25 minutes, until golden brown. (Mine are usually done after about 18-20 minutes.) Remove from the pan and let cool on a rack. Serve warm.
2/3 cup milk
1/2 cup sour cream
1/4 cup honey
2 large eggs
4 tablespoons butter, cut into small pieces
3 cups all-purpose flour
1 cup whole wheat flour (I use white whole wheat)
1/2 cup toasted wheat germ
1 1/2 teaspoons salt
2 teaspoons SAF yeast, or 2 1/2 teaspoons bread machine yeast
1. Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press start.
2. Grease a 9x13 inch pan. When the cycle is finished, remove dough from the machine. Turn it out onto a lightly floured surface. Divide dough in half, then roll each half into a 2 to 3 inch cylinder. With a metal dough scraper or a chef's knife, cut the cylinder into 8 equal portions. (8 equal portions makes a very generous sized roll. Sometimes I divide each cylinder into 12 portions instead.) Repeat with the second cylinder. Shape each portion like a miniature load by patting it into an oval, then rolling up from a short side. Place the rolls in the pan with their long sides touching. Brush with melted butter (about 2 or 3 tablespoons), cover loosely, and let rise until doubled, about 45 minutes.
3. Preheat the oven to 375 degrees.
4. Place pan in the center of the oven and bake for 20-25 minutes, until golden brown. (Mine are usually done after about 18-20 minutes.) Remove from the pan and let cool on a rack. Serve warm.
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