Multigrain Rolls

2/3 c Warm water
1 pkg ¼ oz. Dry yeast
2 T Turbinado sugar OR 4 T White granulated sugar
2 T Sucanat
2 T Canola Oil
Egg replacer for the equivalent of 1 egg
1 ½ C White flour
¾ C Wheat flour
¼ C Rolled oats
¼ C Ground flax seed
¼ C Sunflower seeds
2 T Millet
2 T Cornmeal
1 t Salt

In a small bowl, dissolve yeast and sugar in warm water. Let stand for 3 minutes. Whisk in oil and egg replacer.

In a large bowl combine all dry ingredients; quickly stir in yeast mixture until soft dough forms. Knead dough in bowl for 2 minutes. Cover bowl and let dough rise for 45 minutes. Divide dough into 12 equal pieces. Roll into balls, place onto greased 8x12” baking pan. Cover and let rise for another 45 minutes. Bake at 350 degrees F for 20 minutes.

By: Lauren Fiske

Per roll(66g):
183 calories, 5.3g fat, 0.4g sat fat, 3g fiber, 29g carbohydrate, 5g protein, 249mg sodium