Low-Fat Graham Honey Rolls - cooking recipe

Ingredients

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

Preparation

Combine 1 cup bread flour and next 3 ingredients in a large mixing bowl, stirring well.
Combine water, honey and margarine in a saucepan.
Cook over medium heat until margarine melts, stirring occasionally.
Cool to 120\u00b0.
Gradually add liquid mixture to flour mixture, beating well at low speed of mixer.
Beat an additional 2 minutes at medium speed.
Gradually stir in graham flour and enough of the remaining 2 cups bread flour to make a soft dough.
Sprinkle 1 1/2 tablespoons bread flour evenly over work surface.
Turn dough out onto floured surface and knead until smooth and elastic (about 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (95\u00b0) free from drafts, 45 minutes or until doubled in bulk.
Punch dough down and divide into 32 equal portions.
Roll each portion into a 9-inch rope.
Tie each rope in a loose knot, leaving 2 long ends.
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.
Bake at 375\u00b0 for 13 minutes or until golden.
Coat rolls lightly with cooking spray.