HEALTHY WHOLE WHEAT DINNER ROLLS RECIPE RECIPES

Steps:

• Mix milk, yogurt, honey and margarine in a small mixing bowl, heat in microwave for 1 minute. Stir until the butter is melted.
• Place ingredients into bread machine and select the dough cycle.
• When the cycle is finished, shape dough into equally sized rolls. (I make 18).
• Place in lightly greased muffin pans. You can also use a cookie sheet, but in the muffin pans they keep their shape better.
• Cover the rolls with a damp dish towel or cloth and let rise for about a half hour. Placing them to rise on the stove top while preheating the oven will help them rise.
• Bake at 350 for 15-20 minutes or until golden brown.
• Serve while warm for best taste.

Steps:

• Whisk milk, sugar, butter, oil and 2 eggs in a large bowl. Whisk yeast, whole-wheat flour, 1 1/2 cups cake flour and salt in a medium bowl. Gradually stir the dry ingredients into the wet ingredients using a wooden spoon. The dough will be very sticky.
• Sprinkle 1/2 cup cake flour on a work surface. Turn out the dough onto it and knead until all the flour is incorporated, 1 to 2 minutes. Coat a large bowl with cooking spray. Transfer the dough to the bowl, coat the top with cooking spray and cover with plastic wrap. Let rise at room temperature (about 70 degrees F) until doubled in volume, 1 1/4-2 hours.
• Coat a 9-by-13-inch metal baking pan with cooking spray. Turn the dough out onto a lightly floured surface; pat into a rough 7-by-10-inch rectangle. Cut lengthwise into 4 equal strips (Photo 1) using a bench knife or butter knife. Then cut each strip crosswise into 6 equal portions (Photo 2). (Each portion will weigh 1 1/4-1 1/2 ounces.)
• Working with one portion of dough at a time, gather and pinch the edges together, shaping the dough into a rough ball. The spot where the edges come together is the bottom of the ball (Photo 3). Place each ball, bottom down, on a clean work surface. With a slightly cupped hand, move the ball around in a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight (Photo 4). (If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls. Reroll once the dough relaxes.) Arrange the rolls in the prepared pan. Cover with plastic wrap. (If following make-ahead instructions, refrigerate the rolls now.)
• Let the rolls rise at room temperature until almost doubled in size, about 1 1/4 hours (Photo 5).
• Preheat oven to 400 degrees F. Whisk the remaining egg in a small bowl, and brush the tops of the rolls with it (you'll have some left over); sprinkle with wheat germ. Bake the rolls until light brown on top, about 20 minutes.