Vegetable Dinner Rolls
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|All bran cereal||1 Cup (16 tbs) (Kellogg's)|
|Active dry yeast||Ounce (1 Package)|
|Dried basil leaves||1 Teaspoon, crushed|
|Water||1 Cup (16 tbs)|
|Shredded zucchini||1 Cup (16 tbs)|
|Shredded carrots||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Non stick cooking spray||1|
|Sesame seeds||2 Teaspoon|
Stir together flours.
In large mixing bowl, combine Kellogg's® All-Bran® cereal, 1 cup flour mixture, sugar, yeast, basil and salt.
Heat water and margarine until very warm (115° to 120°F).
Add water mixture and egg whites to cereal mixture.
Beat on low speed with electric mixer 30 seconds or until thoroughly combined.
Increase speed to high and beat 3 minutes longer, scraping bowl frequently.
Mix in vegetables.
By hand, stir in enough remaining flour to make sticky dough.
Let rise in warm place (80° to 85°F) until doubled in volume.
Stir down batter.
Portion evenly into 12 (2 1/2 inch) muffin pan cups coated with nonstick cooking spray.
Sprinkle with sesame seeds, if desired.
Let rise in warm place until doubled in volume.
Bake at 400°F about 17 minutes or until golden brown.