What You Need:

2 tsp sugar
2 1/4 tsp dry yeast
1 (12 oz.) can fat free evaporated milk, warmed to 100 to 110 degrees
4 C of whole white-wheat flour, divided
1 large egg, slightly beaten
1 tsp salt
1/2 tsp cornmeal
2 tbsp butter, melted and cooled to room temperature

How to Make It:

Dissolve the sugar and yeast in the warm milk then allow it to stand for 5 minutes.
Stir 3 C of flour and egg into the milk mixture until smooth then let stand for 15 minutes.
Add in 3/4 C of the remaining dough and the salt to the mixture and work until a soft dough forms.
Lightly flour a flat surface, turn the dough out onto the flour and kneed for 8 minutes or until smooth and elastic.
You can add 1 tbsp of flour to the dough if necessary to keep it from sticking to your hands.
Spray a non metal bowl with a non stick cooking spray.
Add the dough turning it over to coat it with the cooking spray.
Cover and place in a warm draft free area to rise for 30 minutes or until doubled.
Punch the dough down with your fists, recover and let it rest for 5 minutes.
Divide the dough into 16 pieces.
Work with 1 piece of dough at a time leaving the remaining dough cover in the bowl.
Form the piece of dough in the desired shape (see tips below.)
Continue with each piece of dough until all the dough has been shaped.
Spread the cornmeal over a baking sheet.
Place the dough pieces onto the prepared baking sheet and spray lightly with the cooking spray.
Cover the baking sheet with plastic wrap and let the dough rise until it is doubled in size.
Preset the oven to 400 degrees allowing it to preheat.
Brush the tops of the rolls with the melted butter.
Bake for 20 minutes or until golden brown then remove to wire racks to cool.

Makes 16 rolls

To make plain rolls just form the dough pieces into balls. To make twists, shape the dough into an 18 inch rope; fold in the middle so the ends meet and holding both ends gently twist. To make knots, shape each dough portion into an 8 inch rope, tie the rope into a single knot and tuck the top end of the rope under the bottom of the knot. To make a cloverleaf, cut each dough piece into 3 equal size pieces and from them into balls. Place the 3 balls in a triangle on the baking being sure they touch each other so they can bake together. All purpose flour may be used in place of the whole white-wheat flour if you prefer.

Nutritional Information: (approximate values per roll)
Calories 151; Fat 2g; Saturated Fat 1g; Carbohydrates 27g; Protein 5g; Fiber 1g; Cholesterol 18 mg; Sodium 187 mg