4 3/4 to 5 1/4 c. flour
2 pkgs. Rapid Rise yeast
1/3 c. sugar
1/3 c. wheat germ
2 tsp. fine herbs (I use dill weed)
1 1/2 tsp. salt
1/2 tsp. onion powder
3/4 c. each water and milk (I use all milk)
1 egg, room temperature

In a large bowl, combine 1 1/2 cups flour, undissolved yeast, wheat germ and sugar, fine herbs, salt and onion powder.

Heat milk and water with 2 tablespoons butter until warm (105-115 degrees). Gradually add liquid to dry ingredients. Beat for 2 minutes on medium speed. Add egg and more flour, until desired consistency to make a soft dough.

Knead on floured board until smooth and elastic (about 4 minutes).

Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled in size, or refrigerate up to 24 hours. rising usually takes 45 minutes to 1 hour. Punch down and let rest for 10 minutes. Punch down again, and start dividing and shaping the rolls.

Place on greased pans, (muffin tins are so easy). Cover and let rise until doubled in size (30 to 45 minutes). Brush rolls with mixture of 1 egg beaten with 1 tablespoon water, 1/2 teaspoon fine herbs or wheat. Bake at 400 degrees 12 to 15 minutes. Makes 2 dozen rolls.