Whole Wheat Breakfast Rolls (A B M)

• FLOUR MIX
• 1 1/2 cups bread flour
• 1 1/2 cups whole wheat flour
• CORNMEAL
• 1/8 cup cornmeal
• 1 1/4 cups water
• DOUGH
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons salt
• 1/3 cup maple syrup
• 3 cups mixed flour
• 1/4 cup nonfat dry milk powder
• 1 1/2 teaspoons yeast
• ADDITIONS
• 1/2 cup rolled oats
• 1/2 cup raisins

1. Bring the water to a boil. Pour over the cornmeal, stir well, and let sit for 10 minutes.
2. Add the cornmeal mixture to the bread machine pan.
3. Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
4. Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
5. Process on the 1 1/2 lb dough cycle.
6. Remove the dough from the machine and knead in the rolled oats and raisins.
7. Form the dough into a tight ball and let it rest for 10 minutes.
8. With a bench scraper, divide the dough into 16 pieces. Form each piece into a ball.
9. Place the balls on a cookie sheet covered w/ parchment paper. Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes). Preheat the oven to 400u0b0F while they're rising.
10. Bake for 15-20 minutes.
11. Cool on a wire rack.

flour, bread flour, whole wheat flour, cornmeal, cornmeal, water, dough, unsalted butter, salt, maple syrup, mixed flour, nonfat dry milk powder, yeast, additions, rolled oats, raisins

Taken from www.food.com/recipe/whole-wheat-breakfast-rolls-a-b-m-143297 (may not work)