Friday, November 23, 2012

Wheat Germ Rolls

Our easy Thanksgiving rolls
Wheat Germ Rolls
3 to 3 1/2  cups unbleached flour
1/2 cup wheat germ
1/4 cup sugar
1/4 cup butter (room temperature)
1  teaspoon salt
1 package dry yeast (2 1/4 teaspoons)
1/2    cup water
1/2    cup milk
1    large egg
1 tablespoon butter or margarine, melted

Add 1 1/2 cups flour to a large bowl along with the wheat germ, salt, yeast and 1/4 cup butter.  Mix well.  Heat the water and milk to 120-130 degrees then add to flour mixture along with the egg, blend at low speed for 1 minute then mix at medium speed for another minute.  Stir in an additional 1 to 1 1/2 cups of flour, a half a cup at a time until dough is cohesive.  Turn onto well floured board and knead 4 or 5 minutes until dough is smooth and bouncy.  Spread about a teaspoon of room temperature butter in a mixing bowl, place dough in bowl spin a few times to spread the butter, flip the dough so the buttered side is up, then cover with a cloth and let rise for an hour.
Punch down dough, divide into 16 pieces, roll them up into balls and space evenly on a large baking sheet sprayed with cooking oil, cover and let rise 30 minutes.  Preheat oven to 375, bake for 12- 15 minutes until golden brown.  Brush tops with room temperature butter if you like a softer crust.  

These rolls are a snap to make, stupendous with dinner and they make great turkey sandwiches the day after.

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