Dinner Rolls/Cinnamon Rolls Recipe

  • 2 sticks butter
  • 3/4 cup sugar
  • 1 cup hot water
  • 2 packages dry yeast (rapid rise is fine)
  • 1 cup warm water
  • 2 eggs, slightly beaten
  • 1 teaspoon Salt
  • 2 tablespoons wheat germ
  • 1 cup whole wheat blend flour
  • 5 cups flour
Mix butter, sugar and hot water. Let cool to lukewarm. Dissolve yeast in warm water. Add yeast/water mixture to butter/sugar/water mixture. Add eggs and salt and stir to combine. Add flours and wheat germ to make a soft dough. This dough is a little wetter than most roll doughs. Divide into four. Roll each ball into a circle about 1/4" thick. Cut like a pie into eight wedges (I use a pizza cutter). Roll, starting at outside edge, to form a crescent roll. Place on a greased cookie sheet. Let rise until doubled (1-1 1/2 hrs). Bake at 350° until golden. Makes 32 rolls.

For Cinnamon Rolls: Roll each of the four dough balls into a 12 x 8' rectangle. Brush with butter, sprinkle with sugar and cinnamon and roll into 12" log. Cut into eight 1 1/2" pieces. Place in 8" round pan. Let rise until doubled. Bake at 350° until golden.

To make ahead: Make dough and form crescents as above. Place on greased cookie sheet. Freeze for 4 hrs or overnight. Pop off sheet, place in ziploc freezer bags. When desired, set on greased cookie sheet at room temperature for three hours, then bake.

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