Dark Rolls

These are some rolls I made to have with my breakfast. They should be tasty spread with peanut butter and enjoyed with some fruit and a glass of milk, or dressed up with cheese and veggies for a quick lunch. They contain a hearty mixture of oats, bran, and whole wheat flour. They have a nice soft texture. They are also surprisingly quick and easy to make for rolls. The recipe is from the Company's Coming "Breads" book.

Dark Rolls
1/2 cup warm water
2 teaspoons granulated (white) sugar
2 packages (8 grams each) active dry yeast
1/2 cup rolled oats
1/2 cup natural bran
1 cup whole wheat flour 
6 Tablespoons butter or hard margarine
3 Tablespoons molasses
2 Tablespoons brown sugar
2 teaspoons salt
1 1/2 cups boiling water
4 1/2 cups all-purpose (white) or whole wheat flour

In a small bowl, dissolve the granulated sugar in the warm water. Sprinkle the yeast over top and let stand undisturbed for ten minutes until it bubbles.
Meanwhile, in a large bowl, combine the next seven ingredients. Add the boiling water and mix well. Cool to lukewarm.
Stir the yeast mixture and add to the other mixture. Gradually add in remaining flour. Knead for 3 to 4 minutes. Allow to rise for an hour, until dough is doubled in bulk.
Punch dough down, divide into 24 pieces and shape into buns. Place on greased baking sheets, an inch apart. Allow to rise for 45 minutes, until doubled in bulk. Bake at 375◦F for 15 minutes.

Paré, Jean. "Dark Rolls." Recipe. Breads, Edmonton Alberta: Company's Coming Publishing Limited, 1996. 60.