Super Soft Bread Machine Rolls With Wheat Germ

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!

• Ready In: 2 hrs 13 mins
• Yields: 2 loafs

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.