Soft Whole Wheat Rolls...from the kitchen of One Perfect Bite inspired by Eating Well Magazine

By Foodiewife

Ingredients

• 1-1/2 cups warm low-fat milk
• 1/4 cup turbinado sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup canola oil
• 3 large eggs, divided
• 2-1/4 teaspoons active dry yeast
• 3 cups whole-wheat flour
• 2 cups cake flour, divided, plus more for dusting
• 1-1/4 teaspoons salt
• 2 tablespoons wheat germ

Preparation

Step 1

1. Whisk milk, sugar, butter, oil and 2 eggs in a large bowl.

Whisk yeast, whole-wheat flour, 1-1/2 cups cake flour and salt in a medium bowl.

Gradually stir dry ingredients into the wet ingredients using a wooden spoon. The dough will be very sticky.

2) Sprinkle 1/2 cup cake flour on a work surface. Turn dough onto it and knead until all flour is incorporated, 1 to 2 minutes.

Coat a large bowl with cooking spray.

Transfer dough to bowl, coat top with cooking spray and cover with plastic wrap. Let rise at room temperature (about 70°F) until doubled in volume, 1-1/4 to 2 hours.

3) Coat a 10-inch round pan with cooking spray.

Turn dough out onto a lightly floured work surface. Divide into 12 equal sized pieces.

Roll each piece into a ball.

Arrange balls in pan. Cover with plastic wrap and let rise at room temperature until almost doubled in size, about 1-1/4 hours.

4) Preheat oven to 400 degrees F.

Whisk remaining egg in a small bowl, and brush tops of rolls with it (you'll have some left over); sprinkle with wheat germ.

Bake the rolls until light brown on top, about 20 minutes.