This recipe has earned the goodfibesTM seal indicating it is a good source of fiber. With a carbohydrate/fiber ratio of 6 to 1, this recipe is also designated goodfibes+.
1-1/4 to 1-1/2 cups all-purpose flour
1-1/4 cups whole wheat flour
1/2 cup ground flaxseed
1/3 cup wheat bran
1 envelope Fleischmann's® RapidRise Yeast
1 teaspoon salt
3/4 cup water
1/3 cup milk
3 tablespoons honey
1 tablespoon butter OR margarine
1 large egg
1 tablespoon butter OR margarine, melted
Combine 1/2 cup all-purpose flour, whole wheat flour, flaxseed, wheat bran, undissolved yeast and salt in a large bowl. Heat water, milk, honey and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 16 equal pieces. Divide each again into 3 equal pieces; roll into balls. Place 3 balls in each section of greased 2-1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350°F for 15 to 20 minutes or until done. Brush with melted butter. Remove from pan; cool on wire rack.
Serving size: 1 roll (1/16 of recipe)
Serving weight: 1.8 ounces (49 g)
Calories 120; Total fat 2 g; Saturated fat 0.5 g;
Cholesterol 15 mg; Sodium 160 mg; Carbohydrates 22 g;
Dietary fiber 4 g (2.3 g/oz); Sugars 3 g; Protein 4 g