One Rise Whole Grain Rolls

• 2 cups (10 ounces) white flour
• 1/2 cup (2.5 ounces) whole wheat flour
• 1/2 cup (2.5 ounces) rye flour
• 1 cup (8 ounces) warm whole milk
• 2 Tablespoons (1 ounce) sugar
• 4 Tablespoons (2 ounces) softened butter
• 2 envelopes (.5 ounce) commercial dried yeast
• 1 1/2 teaspoons salt
• 1 cup cooked kashi pilaf

1. Combine all the ingredients, except the kashi pilaf, in a small commercial (Kitchenaid or comparable brand) stand mixer with the dough hook attachment. 2. Mix on low speed for 10 minutes. 3. Add the kashi pilaf and mix for one minute. 4. Divide the dough into 15-16 roughly equal 2 ounce portions. 5. Roll each dough portions into balls and place on a baking sheet lined with parchment paper. 6. Spray the rolls with vegetable oil based cooking spray and cover with plastic wrap. 7. Allow the rolls to rest (proof) in a warm place for 30-45 minutes until they have significantly increased in size. 8. Remove the plastic wrap and lightly slash the top of each roll with a sharp knife. 9. Bake the rolls in a 350 degree oven for 14 minutes.

Kashi pilaf can be found in health food stores or in the rice/pasta section of most grocery stores. For this recipe I prefer the course texture of Hodgson's Mill rye flour.