Pull-Apart Wheat Germ and Honey Dinner Rolls - active dry yeast

Method

• Stir yeast into 1/4 cup warm (105115F) water until dissolved.
• Let stand 10 minutes.
• Combine flour, wheat germ, and salt in bowl of food processor, stand mixer, or regular bowl.
• (Reserve 1/3 cup flour if kneading by hand.)
• Stir butter and honey into 3/4 cup warm water.
• Stir yeast mixture and butter mixture into flour mixture.
• (If using food processor, add liquids through feed tube with processor running.
• If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.)
• Follow kneading instructions below.
• Place dough in buttered bowl, and cover.
• Let rise in warm place 45 minutes to 1 hour, or until doubled in volume.
• Deflate dough, and divide into quarters, then divide each quarter into 4 pieces.
• Roll dough into balls on floured surface.
• Place dough balls in 4 rows in greased 9-inch baking pan.
• Cover dough; let rise 45 minutes, or until doubled in size.
• Meanwhile, preheat oven to 375F.
• Brush dough with melted butter, and bake 15 to 20 minutes, or until tops of rolls are golden and edges are browned.
• Serve warm.