INGREDIENTS

INSTRUCTIONS

Dissolve 1 teaspoon sugar and yeast in warm water, and let stand 5
minutes. Place remaining sugar, 1-1/4 cups all- purpose flour,
whole-wheat flour, and salt in food processor, and pulse 2 times.  With
food processor on, add yeast mixture, milk, oil, and egg through  food
chute; process until dough leaves sides of bowl and forms a  ball.
Process an additional minute (dough will be sticky).  Turn the dough
out onto a lightly floured surface. Knead until smooth  and elastic
(about 5 minutes); add enough of remaining flour, 1  tablespoon at a
time, to prevent dough from sticking to hands. 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 bulk. Punch dough down; cover and let rest 5  minutes.  Coat
12 muffin cups with cooking spray. Divide dough into 12 equal
portions. Divide each portion into 3 pieces; shape each piece into a
ball. Dip balls in melted margarine; place 3 balls in each muffin  cup.
Cover and let rise 45 minutes or until doubled in bulk. Uncover  dough;
bake at 400 degrees for 15 minutes or until browned. Yield: 1  dozen
(serving size: 1 roll).  Per serving: 128 Calories; 3g Fat (20%
calories from fat); 4g  Protein; 22g Carbohydrate; 15mg Cholesterol;
108mg Sodium  Serving Ideas : Remove from pans, and serve warm.  Recipe
by: Cooking Light, Jul/Aug 1995, page 74  Posted to MC-Recipe Digest V1
#435 by igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 130
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 15.7mg
Sodium: 121.6mg
Potassium: 41.9mg
Carbohydrates: 22.3g
Fiber: <1g
Sugar: 2.4g
Protein: 3.4g