Multigrain Rolls

I popped online to find something I could start in the afternoon and have done for Sunday dinner.  This recipe fit the bill.  We were all impressed.  Much lighter than most multigrain recipes because most of the dough is all-purpose flour.  I especially liked the addition of molasses - it added a lot to the flavor.  They turned out perfectly, and as any of my blog readers should know...that is rare for me on the first try!

From Cooking Light, modified slighty
1/4  cup  cornmeal

1/4  cup  wheat germ

3/4  cup  boiling water
1/4  cup  packed brown sugar, divided
1  tablespoon  molasses
1  package dry yeast (about 2 1/4 teaspoons)
1/4  cup  warm water (100° to 110°)
2  tablespoons  butter, melted
3/4  teaspoon  salt
2  cups  all-purpose flour, divided (about 9 ounces)
1/4  cup  whole wheat flour (about 1 ounce)
1/4  cup  rye flour (about 1 ounce)
Cooking spray

Combine first 2 ingredients in a bowl. Stir in 3/4 cup boiling water. Let stand for 15 minutes.

Dissolve 1 tablespoon sugar, molasses, and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes. Stir in cornmeal mixture, remaining 3 tablespoons sugar, butter, and salt.

Lightly spoon flours into dry measuring cups; level with a knife. Add 1 3/4 cups all-purpose flour, whole wheat flour, and rye flour to the yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Divide dough into 16 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll dough into a ball. Place rolls 1 inch apart on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Preheat oven to 400°.

Bake rolls at 400° for 15 minutes or until golden brown. Cool on wire racks.