4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/2 cup wheat germ
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 cup water
3/4 cup milk
1/2 cup butter or margarine, cut-up
1 egg
2 teaspoons Italian herb seasoning
1/3 cup grated parmesan cheese
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast and salt. Heat water, milk and 1/4 cup 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. Roll dough to 18- × 12-inch rectangle. Melt remaining 1/4 cup butter; spread evenly on dough to within 1/2 inch of edges. Sprinkle evenly with herbs and cheese. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut roll into pieces. Stand 2 slices, side by side and on edge, in each of greased 2 1/2-inch muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake at 375ºF for 15 minutes or until done. Remove from pan; let cool on wire rack.
Yield: 12 rolls
Baking Time: 15 minutes
Notes: *Or use 1/2 teaspoon each: thyme, oregano, sweet basil and marjoram leaves.
1/2 cup wheat germ
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 cup water
3/4 cup milk
1/2 cup butter or margarine, cut-up
1 egg
2 teaspoons Italian herb seasoning
1/3 cup grated parmesan cheese
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast and salt. Heat water, milk and 1/4 cup 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. Roll dough to 18- × 12-inch rectangle. Melt remaining 1/4 cup butter; spread evenly on dough to within 1/2 inch of edges. Sprinkle evenly with herbs and cheese. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut roll into pieces. Stand 2 slices, side by side and on edge, in each of greased 2 1/2-inch muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake at 375ºF for 15 minutes or until done. Remove from pan; let cool on wire rack.
Yield: 12 rolls
Baking Time: 15 minutes
Notes: *Or use 1/2 teaspoon each: thyme, oregano, sweet basil and marjoram leaves.
