Friday, March 13, 2009

Wheat Germ Breakfast Rolls

Someone was looking for a treat for a church coffee hour and these little rolls are perfect finger food for that kind of event. The recipe was originally found by my mom on the back of a wheat germ jar. I get my wheat germ in bulk at the Amish market. Always buy toasted wheat germ for baking.

Below the original recipe is are the proportions for making these in bulk.. they go quickly!

  • 1½ c. Unsifted flour
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup wheat germ
  • ½ teaspoon cream of tartar
  • 1/3 cup shortening
  • 2/3 cup milk

Cut in shortening until it resembles coarse meal I do this in my kitchen-aid!) Add milk. Stir till blended. Turn out on floured surface. Knead gently about 20 times. Divide in half. Roll out into 7x12 rectangle. Brush with melted butter and sprinkle with cinnamon and sugar. Roll up like cinnamon rolls and cut into 12 pieces. Repeat with second half. Place in well greased miniature muffin pans. Bake at 450 degrees for 10 minutes. These don't get really brown, so don't over bake.

Dip in powdered sugar glaze when cool.

Makes 24 miniature rolls.

Recipe x 3= 6 doz.
  • 4 ½ cups flour
  • 4 tablespoons baking powder
  • ¾ teaspoons salt
  • 1 ½ cups wheat germ
  • 1 ½ teaspoons cream of tartar
  • 1 cup shortening
  • 2 cups milk

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