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Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247

Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.

Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.

BeveragesBreads and CerealsCondiments
HerbsJellies and Preserves
Main DishesSalads and Dressings
Side Dishes
SoupsSugar Free

(Gillespie County 4H)

4 3/4 to 5 1/4 cups all-purpose flour
1/3 cup wheat germ
1/3 cup sugar
2 packages rapid rise yeast
1/2 tsp. each: dried thyme, oregano, sweet basil, and marjoram leaves
1 1/2 tsp. salt
1/2 tsp. onion powder
3/4 cup water
3/4 cup milk
1/4 cup butter or margarine, cut into pieces
2 eggs
1 tbsp. water

In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, herbs, salt and onion powder. Heat water, milk and butter until very warm (120o to 130o); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover: let rest on floured surface 10 minutes. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 1/2 inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water, brush on rolls. Bake at 400o for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks.
Yield: 18 servings.