1/3 C. flaxseed
3 T. brown sugar
1 package dry yeast (about 2-1/4 tsp.)
1 C. warm water (100 degrees to 110 degrees)
1 C. warm 2% reduced-fat milk (100 degrees to 110 degrees)
2 C. whole-wheat flour
2 C. all-purpose flour, divided
2 tsp. salt
2 tsp. vegetable oil
Cooking spray
1 T. water
1 large egg white
2 T. flaxseed

Place 1/3 C. flaxseed in a blender or clean coffee grinder, and process until ground to measure 1/2 C. flaxseed meal; set aside. Dissolve sugar and yeast in warm water and warm milk in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring C.; level with a knife. Add flaxseed meal, whole-wheat flour, 1-1/2 C. all-purpose flour, salt, and oil to yeast mixture; stir to forma soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 T. at a time, to prevent dough from sticking to hands (dough will feel tacky).3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.4. Divide dough into 18 equal portions, shaping each portion into a ball (cover remaining dough while working to prevent it from drying). Place balls 2 inches apart on a large baking sheet coated with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size.5. Preheat oven to 425 degrees.6. Uncover rolls; cut a 1/4-inch-deep “X” in top of each roll. Combine 1 T. water and egg white, and brush over rolls. Sprinkle rolls with 2 T. flaxseed. Bake at 425 degrees for 15 minutes or until rolls are browned on the bottom and sound hollow when tapped. Remove rolls from pan. Note: These rolls freeze well. To freeze, cool rolls completely and store in a zip-top plastic freezer bag. When ready to use, remove rolls from bag and thaw completely. Preheat oven to 350 degrees. Place rolls on a baking sheet; cover with foil, and bake until heated, about 8 minutes. Note: Use kitchen scissors to quickly cut an “X” in the top of each roll.

Yield: 18 servings
Serving size: 1 roll

Calories: 136
Fat: 3g
Fiber: 3.1g