MULTI-GRAIN DINNER ROLLS

1 cup water (80 degrees F)
1 large egg
3 tablespoons vegetable oil
3 tablespoons sugar
1 teaspoon salt
2 cups bread flour
1/2 cup whole wheat flour*
1/2 cup cornmeal
1/3 cup nonfat dry milk powder
1 tablespoon vital wheat gluten
2 teaspoons active dry yeast

TO MAKE USING A BREAD MACHINE:
Put ingredients into the bread machine pan in the order recommended by the manufacturer. DO NOT USE TIME DELAY CYCLE.

Upon completion of the dough cycle, remove the dough and divide into 24 equal pieces. Cover; let rest 10 minutes.

Lightly grease 12 (2 1/2-inch) muffin cups.

Shape each piece of dough into an oval and place two pieces in each muffin cup. Cover; let rise until double.

Bake in preheated 375 degree F oven 15 minutes or until golden. Remove from oven and cool on wire rack.

TO MAKE WITHOUT A BREAD MACHINE:
KWC Test Kitchen Note: This dough can be made using the traditional method. Dissolve yeast in warm water (110-115 degrees F); let set 5 minutes.

Add the remaining ingredients except bread flour. Beat 2 minutes on medium speed. Add 1 cup bread flour; beat 2 minutes. Gradually add enough remaining bread flour to form a soft dough. Knead 10-12 minutes by hand or with dough hook. Place in lightly greased bowl, turning once to grease the top. Cover; let rise until double.

Punch dough down. Divide into 24 equal pieces. Cover; let rest 10 minutes.

Shape and bake rolls as described above.

From the contestant: I like to change recipes by adding other grains. These are very good several days later if they happen to last that long! I think the addition of the cornmeal gives the rolls a very appealing and natural color to the finished roll.

Makes 12 rolls
From: Jane Fry, Elk Falls, KS
Source: Kansas Wheat Commission