SESAME-GARLIC ROLLS

Straight from the oven, these rolls are light and aromatic. The next day they firm up and do not reheat particularly well. Our solution is to cut them in half, brush with butter, and grill them. Then the full flavor of the garlic is released, and they are delightfully crunchy!

2 1/2 cups warm water
2 teaspoons sugar
2 tablespoons yeast
1 teaspoon salt
3 large garlic cloves, minced
2/3 cup freshly grated Parmesan cheese
1/2 cup wheat germ
1 cup whole wheat flour
3-4 cups white flour
1-2 cups sesame seeds

Using a large mixing bowl, combine the warm water, sugar, and yeast. Set aside until bubbly, 5-10 minutes.
Add the salt, garlic, Parmesan cheese, wheat germ, and whole wheat flour. Add enough white flour to form a soft dough. Turn onto a floured board and knead lightly. Place in a greased bowl, turning the dough to coat with oil. Cover and set in a warm place to rise until doubled, about 1 hour.

Punch the dough down and break off pieces the size of a golf ball {the dough will be sticky *}.
Roll balls in sesame seeds and place in greased muffin tins. Let rise until almost doubled.
Bake in a preheated 375 degree oven about 20-25 minutes.
Makes 24-30 rolls.

* If too sticky, knead very briefly. If you lightly coat your hands with butter or oil, the dough will be easier to work with.