Soft Whole Wheat Dinner Rolls

Whole wheat flour - 3 cups
Cake Flour- 2 cups
Salt - 1 ¼ t
Quick rising yeast- 1 ½ packages
Warm milk (120°F)- 1 ½ cup
Butter, melted- ¼ cup
Large egg, lightly beaten- 2
Evaporated cane sugar- ¼ cup
Canola oil- ¼ cup
Wheat Germ- 2 T

Have all ingredients at room temperature to start. In a medium bowl, mix the whole wheat flour, 1 ½ cups cake flour, salt and yeast. In a large bowl mix the warmed milk, melted butter, sugar, oil and 1 lightly beaten egg (save the 2nd for later). Beat until smooth. Add the dry ingredients to the wet ones and mix until incorporated. The batter should be sticky.

Put ½ cup cake flour on clean work surface and turn the dough onto the flour. Knead the dough until all of the flour is incorporated, about 1-2 minutes.

Spray a bowl with non-stick spray and transfer the kneaded dough into bowl. Spray the top of dough, cover with plastic wrap and set aside to rise for 1 ½ hours until doubled in size.

Coat a 9-by-13-inch metal baking pan with cooking spray. Turn the dough out onto a lightly floured surface; pat into a rough 7-by-10-inch rectangle. Cut lengthwise into 4 equal strips using a bench knife or butter knife. Then cut each strip crosswise into 6 equal portions. (Each portion will weigh 1 1/4-1 1/2 ounces.)

Working with one portion of dough at a time, gather and pinch the edges together, shaping the dough into a rough ball. The spot where the edges come together is the bottom of the ball. Place each ball, bottom down, on a clean work surface. With a slightly cupped hand, move the ball around in a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight. (If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls. Reroll once the dough relaxes.)

Arrange the rolls in the prepared pan. Cover with plastic wrap. (If following make-ahead instructions, refrigerate the rolls now.)once the dough relaxes.) Arrange the rolls in the prepared pan. Cover with plastic wrap. (If following make-ahead instructions, refrigerate the rolls now.)
Let the rolls rise at room temperature until almost doubled in size, about 1 1/4 hours.

Preheat oven to 400°F. Whisk the remaining egg in a small bowl, and brush the tops of the rolls with it (you'll have some left over); sprinkle with wheat germ. Bake the rolls until light brown on top, about 15 minutes (watch closely and be careful not to overbake).

Enjoy!