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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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This recipe produces light, tender rolls, considering the amount of whole wheat flour it calls for, writes Beth Zaring from Wellston, Ohio. I bake them for company, potlucks and parties. Ingredients:
1-1/2 cups warm buttermilk (70° to 80°) |
1/4 cup canola oil |
1 teaspoon lemon juice |
2 tablespoons sugar |
1-1/2 teaspoons salt |
1/4 teaspoon baking soda |
1/2 cup toasted wheat germ |
2 cups king arthur premium 100% whole wheat flour |
1-1/4 cups king arthur unbleached bread flour |
2 teaspoons active dry yeast |
2 tablespoons butter, melted, optional |
Directions:
1. In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide into 24 pieces; shape each into a ball. Place on two greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter if desired.
3. Bake at 350° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
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