Super Soft Bread Machine Rolls With Wheat Germ |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This recipe is adapted from the buttery bread machine rolls recipe (Buttery Bread Machine Rolls) with a few small personal touches. I decided to try adding replace the flour with a percentage of wheat germ for some fiber and thankfully it still turned out very soft and tasty! I also added vanilla essence for a mild fragrance! Ingredients:
1 cup warm milk (70 to 80 degrees f.) |
2 teaspoons vanilla essence |
1/2 cup butter or 1/2 cup margarine, softened |
1/4 cup sugar |
2 eggs |
1 1/2 teaspoons salt |
3 1/2 cups all-purpose flour |
1/2 cup wheat germ |
2 1/4 teaspoons quick-rising yeast |
Directions:
1. In bread machine pan, put in the following order: butter, warm milk, vanilla essence, eggs, sugar, flour, salt and wheat germ. And lastly yeast.
2. Select dough setting.
3. When cycle is completed, turn dough onto a lightly floured surface.
4. Shape the dough into about 16 balls and placed them into 2 greased loaf pans, but you can also shape them into buns.
5. Cover the pan (and dough) with saran wrap and leave it in a warm, draft-free place to rise for about an hour - the dough should have expanded to at least double it's original size.
6. Bake at 350 degrees for 13-16 minutes or until golden brown.
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