Whole Wheat Breakfast Rolls (A B M) - cooking recipe

Ingredients

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

Preparation

Bring the water to a boil. Pour over the cornmeal, stir well, and let sit for 10 minutes.
Add the cornmeal mixture to the bread machine pan.
Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
Process on the 1 1/2 lb dough cycle.
Remove the dough from the machine and knead in the rolled oats and raisins.
Form the dough into a tight ball and let it rest for 10 minutes.
With a bench scraper, divide the dough into 16 pieces. Form each piece into a ball.
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 400\u00b0F while they're rising.
Bake for 15-20 minutes.
Cool on a wire rack.