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These rolls are so soft and tasty, no one will believe they're whole wheat.
Place ingredients in bread machine as per manufacturer directions. Set machine to "Dough" setting and press start. Give the bread machine a couple of minutes to start mixing, then open the lid and peek in on the dough. It should be taking the shape of a cohesive, round, slightly tacky dough ball. You can carefully touch it with your finger tip to test its consistency.
If the dough seems too wet or sticky, add one tablespoon of flour at a time, watching a minute after each addition, until it is the desired shape and tackiness.
If the dough seems too dry and is more of a hard dough ball, add one tablespoon of water at a time until it becomes the soft tacky dough ball it was meant to be.
When the dough cycle on the bread machine indicates it has finished*, turn dough ball out on to a lightly floured surface and knead until soft and elastic. This needn't take too many kneads :). Shape into 12 dinner rolls and place, about 1/2" apart, on greased baking sheet or one covered with a silicone mat.
Cover with sprayed plastic wrap and let rise 15 - 30 minutes (shorter rise time for high altitude), or until about double in size. Preheat oven to 400 degrees.
When rolls have risen, remove plastic wrap and place rolls in oven. Bake 7 - 15 minutes (shorter bake time for high altitude), or until lightly browned.
Remove to a cooling rack and get out some butter to spread on the inside of a roll and devour. You won't be disappointed. These rolls are great on their own, or they've been known to pair well with Best Ever Chicken Salad.
*High altitude dough tends to rise faster so you may want to start checking the dough half an hour prior to dough cycle end time.
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