Low-Fat Graham Honey Rolls

• 3 c. bread flour, divided
• 1/4 c. instant nonfat dry milk powder
• 1/4 tsp. salt
• 1 pkg. active dry yeast
• 1 1/2 c. water
• 2 Tbsp. honey
• 1 Tbsp. margarine
• 1 c. graham flour
• 1 1/2 Tbsp. bread flour
• butter flavored vegetable cooking spray

1. Combine 1 cup bread flour and next 3 ingredients in a large mixing bowl, stirring well.
2. Combine water, honey and margarine in a saucepan.
3. Cook over medium heat until margarine melts, stirring occasionally.
4. Cool to 120u0b0.
5. Gradually add liquid mixture to flour mixture, beating well at low speed of mixer.
6. Beat an additional 2 minutes at medium speed.
7. Gradually stir in graham flour and enough of the remaining 2 cups bread flour to make a soft dough.
8. Sprinkle 1 1/2 tablespoons bread flour evenly over work surface.
9. Turn dough out onto floured surface and knead until smooth and elastic (about 10 minutes).
10. Place dough in a large bowl coated with cooking spray, turning to coat top.
11. Cover and let rise in a warm place (95u0b0) free from drafts, 45 minutes or until doubled in bulk.
12. Punch dough down and divide into 32 equal portions.
13. Roll each portion into a 9-inch rope.
14. Tie each rope in a loose knot, leaving 2 long ends.
15. Place on large baking sheets coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
16. Bake at 375u0b0 for 13 minutes or until golden.
17. Coat rolls lightly with cooking spray.

bread flour, milk, salt, active dry yeast, water, honey, margarine, graham flour, bread flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991495 (may not work)