| 1 | cup water |
| 2 | tablespoons butter or margarine, softened |
| 1 | egg |
| 2 | cups Gold Medal® Better for Bread™ flour |
| 1 1/4 | cups Gold Medal® whole wheat flour |
| 1/4 | cup sugar |
| 1 | teaspoon salt |
| 3 | teaspoons bread machine yeast |
| Additional butter or margarine, melted, if desired |
| 1. | Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. |
| 2. | Select Dough/Manual cycle. Do not use Delay cycle. |
| 3. | Remove dough from pan, using lightly floured hands; place on lightly floured surface. Cover dough and let rest 10 minutes. |
| 4. | Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double in size. Dough is ready if indentation remains when touched. |
| 5. | Heat oven to 375°F. Uncover rolls. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on cooling rack. |
| Decrease bread machine yeast to 2 1/4 teaspoons. Bake 15 to 18 minutes. |
|
| Give these rolls a deep golden glow by brushing the tops with melted butter. |
Nutrition Information:
130 ( 20); 2 1/2g ( 1g, 0g); 20mg; 170mg; 24g ( 2g, 3g); 3g 0%; 0%; 0%; 8% 1 1/2 ; 0 ; 0 1 1/2