Soft Whole-Wheat Dinner Rolls
makes 24 rolls

1 1/2 cups warm low-fat milk
1/4 cup sugar
1/4 cup unsalted butter, melted
1/4 cup canola oil
3 large eggs, divided
1 package quick-rising yeast
3 cups whole-wheat flour
2 cups cake flour, divided, plus more for dusting
1 1/4 tsp salt
2 tbsp wheat germ

Whisk milk, sugar, butter, oil, and 2 eggs in a large bowl. Whisk yeast, whole-wheat flour, 1 1/2 cups cake flour and salt in a medium bowl. Gradually stir the dry ingredients into the wet ingredients using a wooden spoon. The dough will be very sticky.

Sprinkle 1/2 cup cake flour on a work surface. Turn out the dough onto it and knead until all the flour is incorporated. Coat a large bowl with cooking spray. Put the dough in the bowl, coat the top with cooking spray and cover with plastic wrap. Let rise at room temperature until doubled in volume, 1 1/4-2 hours.

Coat a 9x13" metal baking pan with cooking spray. Turn the dough out onto a lightly floured surface and pat into a rough 7x9" rectangle. Cut lengthwise into 4 equal strips and then cut each strip crosswise into 6 equal portions.

To form the rolls pick up one piece of dough at a time and gather and pinch the edges together to shape the dough into a rough ball. The spot where the edges come together is the bottom of the roll. Roll the ball lightly in your cupped hand with the bottom down, tucking the loose edges into it and stretching the surface of the dough tight. Arrange the rolls in the pan and cover with plastic wrap.

Let the rolls rise at room temperature until almost doubled in size, about 1 1/4 hours.

Preheat the oven to 400F. Brush the tops of the rolls with the remaining egg and sprinkle the wheat germ over top. Bake the rolls until light brown on top, about 20 minutes.

*To make ahead prepare the rolls in the pan and then store the pan in the fridge overnight. Remove from the refrigerator and let rise until almost doubled in size, about 3 1/2 hours. Then bake.

-Eating Well, December 2006