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Whole Wheat Rolls

Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.—Wilma Orlano, Carroll, Iowa

24 ServingsPrep: 40 min. + rising Bake: 10 min.

Ingredients

1-1/2 cups boiling water
1/3 cup wheat bran
3 tablespoons ground flaxseed
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/3 cup honey
1/4 cup canola oil
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 teaspoons sugar
1-1/2 cups whole wheat flour
2-1/2 to 3 cups bread flour

Directions

In a small bowl, pour boiling water over the wheat bran, flaxseed,
salt and cinnamon. Add the honey and oil. Let stand until mixture
cools to 110°-115°, stirring occasionally.
In a large bowl, dissolve yeast in warm water. Add the sugar, whole
wheat flour and wheat bran mixture. Beat on medium speed for 3
minutes. Stir in enough bread flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.

2 of 2

Whole Wheat Rolls (continued)

Directions (continued)

Turn onto a lightly floured surface; divide into 24 pieces. Shape
each into a roll. Place 2 in. apart on greased baking sheets. Cover
and let rise until doubled, about 30 minutes.
Bake at 375° for 10-15 minutes or until golden brown. Remove from
pans to wire racks. Yield: 2 dozen.

Nutrition Facts: 1 roll equals 120 calories, 3 g fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.