Makes: Thirteen 5 oz rolls or Twenty-Six 2.5 oz rolls
1 cup whole wheat flour
½ cup 7 grain cereal
3.5 TBSP dry milk
1.5 TBSP potato flakes
1 TBS salt
(¼ cup oatmeal to sprinkle on top)
2 ¼ cup warm water
½ cup molasses
2 ¾ cups white flour
1 ¼ TBS yeast
½ cup brown sugar (level scoop- not packed)
1 TBSP butter, melted
In an electric mixer, combine yeast and water with a pinch of sugar. Let mixture sit for a few minutes until yeast bubbles.
Mix molasses, brown sugar, and eggs into the butter. Be sure eggs do not get cooked. Add to the mixer along with all of the dry ingredients. While mixer is on, slowly add white flour until the dough reaches the right consistency. Dough will be slightly sticky, but if too sticky add a little more flour.
Let rise until double in size. Form into 5 oz logs or 2.5 oz balls. Brush a light layer of corn syrup on top of
each roll & sprinkle oatmeal on top. Let rise for 15 minutes, then bake on a greased cookie sheet in a 350 degree oven for 20 minutes or until golden brown.