Print Friendly Recipe
Serves/Makes:16 or more rolls
- 1/3 cup (80 ml) milk
- 1/3 cup (80 ml) dairy sour cream
- 1 egg
- 1 tbsp (15 ml) honey
- 5-1/2 tsp (25 ml) margarine or butter
- 1 cup (225 ml) whole wheat flour
- 1 cup (225 ml) bread flour
- 1/4 cup (60 ml) toasted wheat germ
- 1/2 tsp (2 ml) salt
- 1 tsp (5 ml) active dry yeast
- margarine or butter, melted (optional)
- Add ingredients to machine (except melted margarine or butter) according to manufacturer's directions.
- Select dough cycle.
- 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.
- Roll each half of dough into an 8-inch circle.
- Brush with about 1 tbsp (15 ml) 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.
- Divide each half of dough into 8 pieces.
- Roll each piece into a 12-inch rope.
- Tie each rope in a loose knot, leaving 2 long ends.
- Tuck top end under roll.
- Bring bottom end up and tuck it into center of roll.
- Place rolls 2 to 3 inches apart on greased baking sheets.
- Cloverleaf Rolls:
- Lightly grease muffin 18 cups (4250 ml).
- 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.
- Cover rolls and let them rise in a warm place till nearly double (about 30 minutes).
- Bake in a 375 degree (200 C.) oven for 12 to 15 minutes or till golden brown.
- If desired, brush rolls with melted margarine or butter.
- Nutrition fact
(per roll): 88 calories, 3 g protein, 14 g carbohydrate, 2 g fat (1 g saturated), 16 mg cholesterol, 80 mg sodium, 79 mg potassium.
Bread machine tips:
Our Test Kitchen home economists made more than 1,400 bread loaves and used more than 25 bread machine models to test recipes featured in Bread Machine Bounty. They offer these tips:
Measuring flour: Because you're not touching the dough by kneading, it's essential to measur e flour exactly. Use dry measures (the kind that stack inside each other-1 cup, 1/2 cup, etc.). Stir flour lightly in canister, then spoon into measuring cups.
Sourdough: The starter should be the consistency of buttermilk. If thicker, add water to thin it.
Whole grain breads: Whole wheat flour and rye flour have less gluten than bread flour and produce shorter loaves. If your machine has a whole grain setting or a rye setting, try using it for these breads to allow a longer rise and a higher loaf.
Yeast: Do not use quick-rise yeast
ON A ROLL WITH BREAD MACHINES
By Cheryl Tevis
Farm Issues Editor
Bread machines can do more than produce aromatic loaves. If you want to add variety to your bread-making repertoire, you'll enjoy this recipe selection of delicious rolls featured in the Better Homes and Gardens Bread Machine Bounty cookbook.
As you probably have discovered by now, each bread machine has unique features and recipe requirements. But the recipes featured here were tested in nine different machines. BH&G Test Kitchen Director Sharon Stilwell says that it's best to add the liquid and dry ingredients in the order suggested by the recipes that are included with your bread machine.
From dinner rolls to breakfast sweet rolls, you'll find these delicious recipes are easy to follow and use ordinary ingredients. Warm up your home with the wonderful aroma of homemade rolls, and enjoy!
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