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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

Printed from tasteofhome.com Sep 6, 2008

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Buttermilk Wheat Rolls cont.

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.