Super Soft Bread Machine Rolls With Wheat Germ

Chun's Note:

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!

• Total Time: 2 hrs 13 mins
• Prep Time: 2 hrs
• Cook Time: 13 mins

Ingredients:

Yield: 2 loafs

• 1 cup warm milk (70 to 80 degrees F.)
• 2 teaspoons vanilla essence
• ½ cup butter or ½ cup margarine , softened
• ¼ cup sugar
• 2 eggs
• 1 ½ teaspoons salt
• 3 ½ cups all-purpose flour
• ½ cup wheat germ
• 2 ¼ 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.

Reviews

[Ginger N.]

I loved almost everything about this recipe. The texture was perfect, my husband loved them, but the flavor was slightly off. I don't think I will use the vanilla next time. I might try substituting the sugar for honey though, it might be the added flavor the rolls need. I will certainly make them again... for Thanksgiving possibly?!