Whole Grain Buns
2 tablespoons milk
2 tablespoons honey
2 1/2 tablespoons molasses
1 cup plus 2 tablespoons water
1/4 cup shortening
1 package dry yeast
1 3/4 cups stone ground wheat flour
2 to 2 1/4 cups flour
1 1/2 teaspoons salt
1 egg, beaten
Heat milk, honey, molasses, water and shortening, stirring to melt the shortening. Cool to 105 degrees F to 110 degrees F and add yeast. Stir to dissolve. Add both flours, salt and egg and mix on low speed of electric mixer until ingredients are well combined. Let dough rest in mixing bowl for 30 minutes (or until doubled in bulk).
Remove and form into rolls or buns. Gently press bran flakes on bun or roll tops. Let rise for 30 minutes (or until doubled in size). Bake at 400 degrees F for 15 to 20 minutes.
Yields about 1 dozen rolls or buns.
NOTE: If stone ground wheat flour is unavailable, substitute whole wheat.