Dinner Rolls

1 c wheat flour
½ c wheat germ
3½ c all-purpose flour
1 pkg active dry yeast (2¼ tsp)
1 c milk
⅓ c sugar
⅓ c shortening
1 tsp salt
2 eggs

Heat milk, sugar, shortening, and salt in microwave until warm (115-120°). Shortening should be almost melted. Mixture may need to cool so it’s not too hot as heat will kill yeast.

If using bread maker: Break 2 eggs into bread pan, add above mixture. On top of this add wheat and white flours and wheat germ. Create a depression in the top of the flour and put yeast there. Start machine to knead the dough.

If kneading by hand: Add flour mixture to liquid. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball.

Once dough is kneaded, turn into a greased bowl and cover. Let rise for 1 hour. Punch down on counter. Cover and let sit for 10 minutes. Shape into desired rolls. Cover, let rise until nearly doubled in size (about 30 minutes). Bake in a 325-350° oven for 12 minutes. You’ll have to get to know your oven’s temperature; watch out for burning bottoms!

Makes ~ 2½ dozen

Contributed By:
Kathy Herrin
~"just one of the ways to Glenn's heart"
Source
Adapted from Better Homes and Gardens New Cookbook