Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           milk
     1/3  cup           dairy sour cream
   1                    egg
   1      tablespoon    honey
   5 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)

Preparation:

Add ingredients to machine (except melted margarine or butter) according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from th e machine. On a lightly-floured surface, divide th e 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 th e 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. Ti e 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 18 muffin cups. Divid e each half of dough into 27 pieces. Shap e 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 plac e till nearly double (about 30 minutes). Bake in a 375 oven for 12 to 15 minutes or till golden brown. If desired, brush rolls with melted margarine or butte

Nutritional Information:

(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.