Sour Cream-Wheat Rolls2

Course : Bread Machine
Serves: 16-18 rolls
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1/3 cup milk
1/3 cup dairy sour cream
1 large 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 / Directions:

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.

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