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Oat Bran Wheat Rolls
2 pkgs. HODGSON MILL FAST-RISE YEAST
1/2 c warm water, 100-110 degrees F.
1 1/2 c skim milk, scalded
1 1/2 c HODGSON MILL OAT BRAN HOT CEREAL
1 1/2 tsp salt
1/2 c sugar
3 Tbsp. butter
5 1/2 c HODGSON MILL 50/50 FLOUR
1 egg, beaten
vegetable oil to coat a large bowl and several baking sheets
Add yeast to 1/2 cup warm water and let stand for 10 minutes. Combine milk, oat bran hot cereal, sugar, salt, and butter; cool to lukewarm. Stir in 2 cups 50/50 flour and mix well (you may use a mixer). To this, add beaten egg and yeast mixture and mix well. Add remaining 50/50 flour to make a soft dough. Put dough in oiled bowl, turning once to coat thoroughly. Cover with a damp towel and allow to rise in a warm, draft-free place until doubled, about 1 hour. Knead down and allow to rise for a second time for 1 hour.
Turn dough onto a lightly floured surface. Shape into a ball, cover and let rest 10 minutes.
Preheat oven to 375 degrees F. Cut the ball into fourths, then cut each fourth into 6 wedges. Shape wedges in smooth little balls. Place balls of dough on prepared baking sheet, about 2 inches apart. Snip balls almost to center in 3 places to make cloverleaf rolls. Bake 15 to 20 minutes, until rolls are golden brown.
Makes 24 rolls. Each roll: 160 calories; 3 g dietary fiber; 6 g protein; 30 g carbohydrates; 3 g fat (less than 1 g saturated fat);9 mg cholesterol; 170 mg sodium.