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Sour Cream - Wheat Rolls




Source of Recipe


Internet


List of Ingredients




1/3 cup milk
1/3 cup dairy sour cream
1 egg
1 tablespoon honey
1 1/2 teaspoons margarine or butter
1 cup whole wheat flour
1 cup bread flour
1/4 cup toasted wheat germ
1/2 teaspoon salt
1 teaspoon active dry yeast
margarine or butter, melted (optional)

Recipe



Step 1: Add ingredients to bread machine (except melted margarine or
butter) according to manufacturer's directions. Select dough cycle.
Step 2: when cycle is complete, remove dough from the machine. On a
lightly floured surface, divide the dough in half. Let dough rest for 10
minutes. Then shape it into butterhorns, Rosettes, or cloverleaf rolls.
Butterhorns: Roll each half of dough into an 8-inch circle. Brush with
about 1 tablespoon melted margarine or butter. Cut each circle into 8
wedges. Beginning at the wide ends, roll up the dough wedges. With the
point sides down, place the rolls 2 to 3 inches apart on greased baking sheets.
Rosettes: Divide each half of dough into 8 pieces. Roll each piece into
a 12-inch rope. Tie each rope into a loose knot, leaving 2 long ends.
Tuck top end under roll. Bring bottom end up and tuck it into the center
of the roll. Place rolls 2 to 3 inches apart on greased baking sheets.
Cloverleaf Rolls: Lightly grease 18 muffin cups. Divide each half of
dough into 27 pieces. Shape each piece into a ball, pulling edges under
to make a smooth top. Place 3 balls, smooth side up, in each greased
muffin cup.
Step 3: Cover rolls and let them rise in a warm place till nearly double
(about 30 minutes). Bake in a 375 degree oven for 12 to 15 minutes or
till golden brown. If desired, brush rolls with melted margarine or
butter.
Makes 16-18 rolls.