Soft Whole Wheat Dinner Rolls

I wasn't able to make it to lunch group this month, this is the recipe that I wanted to share. I found this recipe in "The Bread Lovers Bread Machine Cookbook" by Beth Hensperger. T and I love the finished product and I love that it uses honey, wheat flour, and wheat germ. If you don't have the ability to mix the dough in a bread machine I bet you could mix the ingredients together, knead the dough, and let it rise. I hope you enjoy this!

Soft Whole Wheat Dinner Rolls
2/3 cup milk
1/2 cup sour cream
1/4 cup honey
2 large eggs
4 tablespoons butter or margarine, cut into pieces
2 cups unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup toasted wheat germ
1 1/2 teaspoons salt
2 teaspoons instant yeast

1. Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.
2. Grease a large baking sheet or line with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide the dough in half, then roll each half into a 2 to 3 inch cylinder. With a metal scraper or a chef's knife, cut the cylinder into 8 equal portions. Repeat with the second cylinder, making a total of 16 equal portions. Shape each portion like a miniature loaf by patting it into an oval, then rolling up from a short side to make a small compact cylinder about 4 inches long. Place the rolls in two rows of 8 with their long sides touching . Brush some melted butter on the tops of the rolls. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes. (I roll out the dough and cut it in circles, then I let the dough rise.)
3. Twenty minutes before baking, preheat oven to 375 degrees F.
4. Place the baking sheet in the center of the oven and bake for 25 minutes, until golden brown. Remove the rolls from the pans and let cool on a rack. Serve warm, or cool to room temperature and reheat before serving.