nutritional information

Per Roll:

  • Calories: 127
  • Protein: 3 g
  • Total Fat: 4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 21 g
  • Cholesterol: 8 mg
  • Sodium: 135 mg
  • Fiber: <1 g
  • Sugar: 3 g

Pull-Apart Wheat Germ and Honey Dinner Rolls

Pull-Apart Wheat Germ and Honey Dinner Rolls

Makes 16 mini rolls

These rolls have something to offer everyone at the table—they’re soft like white bread, but have a nutty whole-grain flavor that comes from wheat germ. Placing the rolls together in a pan so that they touch as they bake makes them especially tender.
  • 1 0.25-oz. pkg. active dry yeast
  • 2 ½ cups bread flour, plus more for rolling
  • ¼ cup toasted wheat germ
  • ¾ tsp. salt
  • 3 Tbs. butter or margarine, softened, plus more for greasing bowl and brushing dough
  • 3 Tbs. honey or ¼ cup packed brown sugar

1. Stir yeast into 1/4 cup warm (105°–115°F) water until dissolved. Let stand 10 minutes.

2. Combine flour, wheat germ, and salt in bowl of food processor, stand mixer, or regular bowl. (Reserve 1/3 cup flour if kneading by hand.)

3. Stir butter and honey into 3/4 cup warm water. Stir yeast mixture and butter mixture into flour mixture. (If using food processor, add liquids through feed tube with processor running. If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.) Follow kneading instructions below.

4. Place dough in buttered bowl, and cover. Let rise in warm place 45 minutes to 1 hour, or until doubled in volume.

5. Deflate dough, and divide into quarters, then divide each quarter into 4 pieces. Roll dough into balls on floured surface. Place dough balls in 4 rows in greased 9-inch baking pan.

6. Cover dough; let rise 45 minutes, or until doubled in size. Meanwhile, preheat oven to 375°F. Brush dough with melted butter, and bake 15 to 20 minutes, or until tops of rolls are golden and edges are browned. Serve warm.

3 ways to knead

By Hand Best for cooks who want to “feel” when dough is ready and desire more control.

1. Combine all but 1/3 cup of flour (reserve this for kneading) with dry ingredients in bowl. Stir in yeast and liquids until a shaggy dough forms. Turn dough onto work surface dusted with reserved flour. Gather the edges of dough into center to make a tight ball, and press with heel of hand several times to remove air from dough. Let dough rest 4 to 5 minutes so it will be less sticky when you knead.
2. Flatten dough ball by pushing down and away from you with the heel of your hand (dough will be an oval-shaped blob). Pull and fold far edge back over dough. Turn dough a quarter turn. Repeat. Kneading can take 2 to 10 minutes. Fully kneaded dough will be smooth and won’t stick to your hands.

Stand Mixer (with hook attachment) Best for traditionalists who don’t like to get their hands sticky. This method comes closest to hand kneading without the effort.
Place dry ingredients in mixer bowl, and fit mixer with dough hook. Mix on low speed 1 minute to combine. With mixer running at low speed, add yeast and liquids by pouring them down the inside of the bowl. Increase speed to medium-low, and mix 2 minutes. Let dough rest 5 minutes. Mix at medium-low speed 5 minutes, or until dough is smooth. Increase speed to medium, and mix 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F.

Food Processor (with regular or dough blade) Best for bakers in a hurry. The blade kneads dough in under 90 seconds.
Pulse dry ingredients in food processor fitted with dough blade to combine. With processor running, add yeast and liquids through feed tube. Stop once liquids have been added. Pulse on and off 8 to 10 times until dough comes together in a ball and no dry ingredients remain. Dough temperature will be about 90°F.

November 2011 p.45

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comments

Does anyone have adjustments for these at high altitude? Sound great, but hope someone can help

Wendi - 2012-12-27 17:25:21

The recipe is easy to follow. My daughter and I made it 3 times & each time it is getting better. I replace wheat germ with flax seeds; use maple syrup instead of honey; adjust the temperature to 350 instead of 375 & bake for 20 minutes. So far, my family love the rolls fresh from the oven!!!

Anh - 2012-01-14 23:01:48

I've made this recipe 3 times now, and every time it has turned out fantastic. Didn't need to add any extra water, but that may be due to good ole' southern humidity. Followed instructions word for word. I would recommend these rolls to everyone needing an alternative to those freezer rolls my extended family loves to bring to gatherings.

Mary Frances - 2011-12-25 16:43:37

I thought they were just OK the first time I made them (see 11/25 comment) but the rest of the family *loved* them! So I made them again yesterday, and now give them 3***s. Made same changes plus more adjustments: 8 oz. bread flour, 3.5 oz. white whole wheat flour, 1 tsp plus a scant 1/2 tsp of Saf Instant yeast (then you don't have to soak the yeast), OO instead of butter in the dough, and 7 oz. water (the honey and oil do count as liquid also, so it is still quite a soft dough). Used bread machine on dough cycle for mix/knead/first rise, then took it out and formed 9 nice-sized rolls, used a 8X11 pan with rolls loosely touching, not spread out to the edges. Baking took an extra 5 minutes, until an instant read thermometer stuck into the middle read 195+. Came out even better than last time - the crusty edges have some sweet caramelization going on. The butter basting really adds a nice flavor to the tops and sides.

Karen - 2011-11-28 15:51:15

Darn it. I wish I had noticed the comments about the water beforehand instead of after baking them. I thought something seemed off, but I didn't check the comments until it was too late. Total failure.

Jamie - 2011-11-26 15:22:14

Made this, and they came out OK, but making a lot of adjustments that an inexperienced baker might not know, so I'd say this isn't a very user-friendly recipe. For 2.5 cups flour (11.25 oz.), the water should be more like 7 oz. for a good dough consistency And that's a whole lot of yeast for 2.5 cups flour. Even cutting back on the yeast and the water, I wished I'd used a bigger pan, like a 9 x 12, for baking - they came out all jammed up - too much touching!

Karen - 2011-11-25 19:50:56

These rolls didn't have as much taste as I hoped they would. Anyone have any suggestions?

Nadia - 2011-11-22 21:29:18

I think you are suppose to add another 3/4 cup water during step three- which brings total water to 1 cup.

Anonymous - 2011-11-12 11:53:10

Is there an error in this one? dough is VERY dry with only a 1/4 cup of water. Added an additional 1/2 just to get it to bind together and is now VERY tough.

Anonymous - 2011-11-06 07:51:13

These are THE BEST rolls I have ever made and so easy! I used my Kitchenaide mixer and a timer and the recipe with the mixer directions was perfect! I got the directions from my first ever copy of Vegetarian Times!!

Pat Knight - 2012-01-02 13:51:57

This recipe is AWESOME! Not only is it easy it's also delicious. I've tried several roll recipes and this one is by far the best.

Nisha - 2012-02-19 12:51:59