Herb And Wheat Dinner Rolls

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

Heat milk, water and butter until warm (105 to 115 degrees F). Gradually add to dry ingredients, beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top, cover. Let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down, turn out onto lightly floured surface. Divide into equal pieces. Shape as desired:

Clover Leaf Rolls: Divide each piece into 3 equal pieces, roll each to ball. Place 3 balls in each section of 18 greased muffin pan cups. Individual Rolls: Form each piece into smooth ball. Place balls, 2 inches apart, on greased baking sheets.

Cover rolls, let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Brush rolls with egg mixture and sprinkle with fine herbes or wheat germ. With scissors, snip small X in top of Individual Rolls (not Clover Leaf). Bake at 400 degrees F for 12 to 15 minutes or until done. Remove from pans, cool on wire racks.