Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

Recipe source: local newspaper

Ingredients Nutrition


  1. In a large bowl mix together first 7 ingredients (oil - eggs).
  2. Stir in flour one cup at a time until a soft dough is reached.
  3. Cover dough with plastic wrap and place in refrigerator two hours before using (dough may be made ahead up to five days before using).
  4. Form dough into 2-inch balls and place in a large greased cake pan one inch apart. Cover with plastic wrap and/or a damp cloth. Let rise until double (30 minutes - 1 hour).
  5. Preheat oven to 375 degrees F.
  6. Bake rolls for 20 minutes or until golden.


Most Helpful

These are to die for. What a great light fluffy texture and I love the wheat germ. It adds so much to the texture. The inside was soft and slightly chewy and they had a really nice crisp crust. I skipped the 2 hour refrigeration and let it rise twice before forming into rolls. It only takes about 30 minutes for each rise. I disolved the yeast in the water for about 10 minutes then used my KA for the rest. I used maybe 6 1/2 to 7 cups of flour and substituted the sugar with splenda and the canola oil with safflower oil with great results. I kneaded the dough via KA for about 10 minutes total. The dough was sticky, but I find that works best for me. I also made the rolls larger than the recipe called for so DH can use them for sandwiches during the week. Thanks ellie for a great new dinner roll recipe.UPDATE - When I made these last week I put some in the freezer and took them out tonight for dinner. I defrosted them on the counter then wrapped them in aluminum foil and baked at 300 degrees for about 15 minutes. They truned out great.

~Nimz~ January 20, 2006

These were very yummy, but a little flat. I really enjoyed them and will make them again. Thanks!!

ShortyBond January 19, 2006

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