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Add yeast to 1/2 cup warm water and let stand for 10 minutes.

In a medium-sized saucepan or microwave-safe bowl, combine butter and buttermilk. Heat until melts (buttermilk may curdle). Add salt, sugar, oat bran hot cereal, and baking soda to the buttermilk mixture and let stand 5 minutes to soften the oat bran hot cereal.

Add 2 cups whole wheat flour (you may use a mixer). Pour in yeast and 1 beaten egg and mix thoroughly. Add best for bread white flour and unbleached white flour to make a soft dough. Knead the dough on a floured surface until it becomes smooth and elastic, 10 minutes by hand, or 4 minutes in an electric mixer or a food processor fitted with a dough hook. 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 for 1 hour.

Knead dough down. Turn onto a floured surface and separate into 4 or 5 small balls. Let rest 5 minutes.

Coat a baking sheet with a thin coating of vegetable oil. Flatten each ball into a circle about 9 inches in diameter. Brush each circle with melted butter and cut in 8, pie-shaped wedges. Roll each toward the point and place on baking sheet, point-side down.

Preheat oven to 375 degrees F. Bake for about 15 minutes, or until browned.

Makes 32 rolls. Each roll: 142 calories; 2 g. dietary fiber; 25 g. carbohydrates; 4 g. protein; 4 g. fat; 1 g. saturated fat; 7 mg. cholesterol; 138 mg. sodium.