Serves: 30
Total Calories: 74

3 1/2 to 4 1/2 cups all-purpose flour
1 cup mashed instant potato flakes
1 cup instant nonfat dry milk powder
1 cup oat bran
2 teaspoons salt
2 packages active dry yeast
2 1/2 cups water
1/4 cup shortening
3 tablespoons honey
margarine or butter, melted

In large bowl, combine 1 cup flour, potato flakes, dry milk, oat bran, salt and yeast blend well. In small saucepan, heat water, shortening and honey until very warm (120 to 130°F.). Add warm liquid to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 1 1/2 to 2 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in remaining 1 to 1 1/2 cups flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.

Grease cookie sheets. Punch down dough several times to remove all air bubbles. On floured surface, roll out dough to 3/4-inch thickness cut with floured 2- to 2 1/2-inch round cutter.* Place 2 inches apart on greased cookie sheets. Cover let rise in warm place until light and doubled in size, about 30 minutes.

Heat oven to 375°F. Uncover dough. Bake 12 to 16 minutes or until golden brown. Immediately remove from cookie sheets place on wire racks. Brush tops of warm rolls with melted margarine. Serve warm or cool.

*TIP: For sandwich-sized rolls, cut dough with floured 3-inch round cutter. Makes about twelve 3-inch rolls.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving (1 roll): Calories 120 Protein 4g Carbohydrate 21g Fat 3g Sodium 160mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 30
Total Calories: 74
Calories from Fat: 15

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