Multigrain Rolls

Ingredients

• 0.3 cup brown sugar divided packed
• 2 tablespoons butter melted
• 0.3 cup cornmeal 
• 2.3 teaspoons yeast dry
• 9 ounces flour all-purpose divided
• 0.3 cup golden raisins 
• 1 tablespoon blackstrap molasses 
• 1 ounce rye flour 
• 0.8 teaspoon salt 
• 0.3 cup warm water (100° to 110°)
• 0.8 cup water boiling
• 0.3 cup wheat bran cereal (such as All-Bran)
• 1 ounce flour whole wheat

Equipment

• bowl
• baking sheet
• oven
• knife
• measuring cup

Directions

1. Combine first 3 ingredients in a bowl. Stir in 3/4 cup boiling water.
2. Let stand for 15 minutes.
3. Dissolve 1 tablespoon sugar, molasses, and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes. Stir in cornmeal mixture, remaining 3 tablespoons sugar, butter, and salt.
4. Lightly spoon flours into dry measuring cups; level with a knife.
5. Add 1 3/4 cups all-purpose flour, whole wheat flour, and rye flour to the yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
7. Punch dough down; cover and let rest 5 minutes. Divide dough into 16 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll dough into a ball.
8. Place rolls 1 inch apart on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size.
9. Preheat oven to 40
10. Bake rolls at 400 for 15 minutes or until golden brown. Cool on wire racks.