Recipe(tried): Soft Whole Wheat Dinner Rolls

Debbie,

These just melt in your mouth. Mine didn't look too pretty because I've never made dinner rolls before, but they definitely tasted great! The Crockpot Stuffing is a post from Kitchenlink by gramaj on Sunday, 10/24/99. This is the second year I've made it. It's a great basic stuffing, very tasty. If you don't find it on a search, let me know and I'll repost. Thanks for the kind words on my menu! Yours sounded great, too.

Laurel

Soft Whole Wheat Dinner Rolls
(makes 16 dinner rolls)

For 1-1/2 or 2-pound loaf machines:

2/3 cup milk
1/2 cup sour cream
1/4 cup honey
2 large eggs
4 tablespoons butter or margarine, cut into pieces

3 cups unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup toasted wheat germ (I didn't have any so left it out)
1-1/2 teaspoons salt

2 teaspoons SAF yeast or 2-1/2 teaspoons bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

Grease a large baking sheet or line with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide the 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. Repeat with the second cylinder, making a total of 16 equal portions. Shape each portion like a miniature loaf by patting it into an oval, then rolling up from a short side to make a small compact cylinder about 4 inches long. Place the rolls in two rows of 8 with their long sides touching. Brush some melted butter on the tops of the rolls. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes.

Twenty minutes before baking, preheat the oven to 375 degrees F.

Place the baking sheet in the center of the oven and bake for 25 minutes, until golden brown. Remove the rolls from the pans and let cool on a rack. Serve warm, or cool to room temperature and reheat before serving.

From The Bread Lover's Bread Machine Cookbook by Beth Hensperger, Harvard Common Press.