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Judy Wins the "Bread" Contest

                      * Exported from MasterCook *
                         Sour Cream - Wheat Rolls
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  milk
     1/3           cup  dairy sour cream
  1                     egg
  1         tablespoon  honey
  1 1/2      teaspoons  margarine or butter
  1                cup  whole wheat flour
  1                cup  bread flour
     1/4           cup  toasted wheat germ
     1/2      teaspoon  salt
  1           teaspoon  active dry yeast
                        margarine or butter, melted (optional)
Step 1: Add ingredients to bread machine (except melted margarine or
butter) according to manufacturer's directions.  Select dough cycle.
Step 2: when cycle is complete, remove dough from the machine.  On a
lightly floured surface, divide the dough in half.  Let dough rest for 10
minutes.  Then shape it into butterhorns, Rosettes, or cloverleaf rolls.
Butterhorns: Roll each half of dough into an 8-inch circle.  Brush with
about 1 tablespoon melted margarine or butter.  Cut each circle into 8
wedges.  Beginning at the wide ends, roll up the dough wedges.  With the
point sides down, place the rolls 2 to 3 inches apart on greased baking sheets.
Rosettes:  Divide each half of dough into 8 pieces.  Roll each piece into
a 12-inch rope.  Tie each rope into a loose knot, leaving 2 long ends.  
Tuck top end under roll.  Bring bottom end up and tuck it into the center 
of the roll.  Place rolls 2 to 3 inches apart on greased baking sheets.
Cloverleaf Rolls:  Lightly grease 18 muffin cups.  Divide each half of
dough into 27 pieces.  Shape each piece into a ball, pulling edges under 
to make a smooth top.  Place 3 balls, smooth side up, in each greased 
muffin cup.
Step 3: Cover rolls and let them rise in a warm place till nearly double
(about 30 minutes).  Bake in a 375 degree oven for 12 to 15 minutes or 
till golden brown.  If desired, brush rolls with melted margarine or 
butter.  
Makes 16-18 rolls.
Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 
25 May 2001.
Year 4 Volume 05 Number 25
<http://www.fareshare.net>
              - - - - - - - - - - - - - - - - - - - 
Per serving: 1201 Calories (kcal); 15g Total Fat; (10% calories from 
fat); 51g Protein; 224g Carbohydrate; 198mg Cholesterol; 1174mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 
Fruit; 1 1/2 Fat; 1 Other Carbohydrates

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