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Last week I posted some photos of soft wheat dinner rolls I had baked for a dinner with friends. The rolls were well liked by everyone and so I thought I'd share the recipe.
I've mentioned Beth Hensperger's The Bread Lover's Bread Machine Cookbook before as being one of my go-to bread books. When I bake, I knead the dough by bread machine, by hand, or by stand mixer depending on how much time I have and how much dough I'm making. I always bake my bread in the oven, often on a stone. You can use the following recipe to make the rolls any way that works for you, even though the directions are written for a bread machine.
Soft Whole Wheat Dinner Rolls
- 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
- 1/4 cup toasted wheat germ
- 1 1/2 teaspoon salt
- 2 teaspoons SAF yeast pr 2 1/2 teaspoons bread machine yeast
Grease a large baking sheet or line with parchment paper. When the dough is ready, turn it out onto a light floured surface. Divide the dough in half, and then roll each half into a 2- to 3-inch cylinder. With a metal dough scraper or chef's knife, cut the cylinder into 8 equal portions. Repeat with the rest of the dough. Shape each piece of dough as desired, and place them in the pan in two rows of 8 with their sides touching. Brush the tops with melted butter if desired. Cover loosely with plastic wrap or with a tea towel and let rise at room temperature until doubled, about 45 minutes.
Twenty minutes before baking, preheat the oven to 375F. Place the baking sheet in the center of the oven and bake for 25 minutes, until golden brown. Remove the rolls from the pan and let cool on a rack. Serve warm or cool to room temperature and reheat before serving.
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