4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups)
1/3 cup wheat germ
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons fines herbes*
1 1/2 teaspoons salt
1/2 teaspoon onion powder
3/4 cup water
3/4 cup milk
1/4 cup butter or margarine, cut into pieces
2 eggs
1 tablespoon water
Servings: 18 / Yield: 18 rolls
1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk, and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400ºF for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks.
*Or use 1/2 teaspoon each: thyme (leaves), oregano (leaves), sweet basil, and marjoram.
1/3 cup wheat germ
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons fines herbes*
1 1/2 teaspoons salt
1/2 teaspoon onion powder
3/4 cup water
3/4 cup milk
1/4 cup butter or margarine, cut into pieces
2 eggs
1 tablespoon water
Servings: 18 / Yield: 18 rolls
1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk, and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400ºF for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks.
*Or use 1/2 teaspoon each: thyme (leaves), oregano (leaves), sweet basil, and marjoram.