Super Soft Bread Machine Rolls With Wheat Germ Recipe #210241
This recipe is adapted from the buttery bread machine rolls recipe (recipe #65340) 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!
by Chun
2¼ hours | 2 hours prep
2 loafs
- 1 cup warm milk (70 to 80 degrees F.)
- 2 teaspoons vanilla essence
- 1/2 cup butter or 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
- In bread machine pan, put in the following order: butter, warm milk, vanilla essence, eggs, sugar, flour, salt and wheat germ. And lastly yeast.
- Select dough setting.
- When cycle is completed, turn dough onto a lightly floured surface.
- Shape the dough into about 16 balls and placed them into 2 greased loaf pans, but you can also shape them into buns.
- 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.
- Bake at 350 degrees for 13-16 minutes or until golden brown.
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5 stars