Tender Whole Wheat Rolls

Name: Tender Whole Wheat Rolls
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2 dozen.
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

TOTAL TIME: Prep: 40 min. + rising Bake: 10 min. YIELD: 2 dozen.

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

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

1. 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.
2. 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.
3. Turn onto a floured surface; knead until smooth and elastic, 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.
4. 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.
5. Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts

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