Buttermilk Wheat Rolls

Buttermilk Wheat Rolls

• 1-1/2 cups warm buttermilk (70° to 80°)
• 1/4 cup vegetable or canola oil
• 1 teaspoon lemon juice
• 2 tablespoons sugar
• 1-1/2 teaspoons salt
• 1/4 teaspoon baking soda
• 1/2 cup toasted wheat germ
• 2 cups whole wheat flour
• 1-1/4 cups bread flour
• 2 teaspoons active dry yeast
• 2 tablespoons butter or margarine, melted, optional

In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide into 24 pieces; shape each into a ball. Place on two greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter if desired. Bake at 350° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.