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Buttery Whole Wheat Dinner Rolls

These whole grain rolls are tender and delicious even without toppings. I adapted the recipe from one my mom made after sampling something similar at a restaurant.—Angela Coffman, Kansas City, Missouri

16 ServingsPrep: 30 min. + rising Bake: 10 min.

Ingredients

1 tablespoon active dry yeast
3/4 cup warm water (110° to 115°)
1/3 cup sugar
1/3 cup nonfat dry milk powder
4 tablespoons butter, softened, divided
1 egg
1 teaspoon salt
2 cups whole wheat flour
1/2 to 1 cup bread flour

Directions

In a small bowl, dissolve yeast in warm water. Add the sugar, milk
powder, 2 tablespoons butter, egg, salt and whole wheat flour. Beat
until smooth. Stir in enough bread flour to form a soft dough (dough
will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
In a shallow microwave-safe bowl, melt remaining butter. Punch dough
down. Turn onto a lightly floured surface; divide into 16 pieces.
Shape each into a ball; roll in melted butter. Place 2 in. apart on
greased baking sheets. Cover and let rise until doubled, about 30

2 of 2

Buttery Whole Wheat Dinner Rolls (continued)

Directions (continued)

minutes.
Bake at 375° for 8-10 minutes or until golden brown. Remove from
pans to wire racks. Yield: 16 rolls.

Nutrition Facts: 1 roll equals 120 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 187 mg sodium, 19 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.