Bran Rolls

I usually double this recipe, but when starting out, try a single batch.

1 C. canola oil (you can sub applesauce for half or all of the oil)
½ C. brown sugar
1 ½ t. salt
1 C. oats (or All Bran cereal if you prefer)
1 C. boiling water
2 T. yeast
1 C. lukewarm water
2 T. flax seeds (whole or ground)
6-7 C. flour

Pour oil, sugar, salt, and oats into a large mixing bowl. Pour in the boiling water. Mix and let cool.

Dissolve the yeast in the lukewarm water. Stir.

Combine the flax seeds with 4 Tablespoons of water (I typically use whole flax seeds and mix with the water with my immersion blender, but you can also use ground flax seeds and whisk vigorously with a fork in the water, then let sit for a few minutes).

When the bran mixture is lukewarm, add the yeast and flax seeds. Add 3 cups of flour and beat. Add the remaining flour as you stir/beat until you are able to mix with your hand. Continue to knead until the dough is still a little sticky but not super sticky. Let rise until doubled in bulk (less than 2 hours).

Cut the dough into two sections. With a rolling pin, flatten a section into an oval shape and then cut into 16 pie-shaped wedges. Roll each individual roll from the outside in tightly and place onto a cookie sheet.

Bake at 425 for 10 minutes.