Honey Wheat Sandwich Rolls

Honey Wheat Sandwich Rolls adapted from this Allrecipes recipe

I copied the nutrition facts from the original recipe -- my amendments should have even less fat, saturated fat and more fiber. They are soft and delicious, and reasonably healthy. I am not watching saturated fat or cholesterol, so I don't mind the egg since it provides good protein.

I made them into 12 rolls, and I think they were too big. Maybe would do 16 next time. Original recipe calls for 14.

• 1 1/4 cups warm milk
• 1 egg, beaten
• 2 tablespoons brummel and brown, softened
• 1/4 cup honey
• 3/4 teaspoon salt
• 2 cups bread flour
• 1 3/4 cup whole wheat flour
• 1 1/4 teaspoons bread machine yeast
• More brummel and brown for spreading.

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
2. When dough cycle has finished, turn dough out onto a lightly floured surface and divide into desired number of balls (12 makes for large buns -- I would try 16 next time). Use your hands to shape the divided pieces into balls and sort of flatten them (the original recipe said roll dough to 3/4 in thickness). Place on lightly greased cookie sheets (used a butter flavored pam); cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Nutrition facts are for 14 rolls:

Serving Size	1/14 of a recipe
Servings Per Recipe	14
Amount Per Serving
Calories	191
Calories from Fat	42
	% Daily Value *
Total Fat 4.7g	7 %
Saturated Fat 2.6g	13 %
Cholesterol 26mg	9 %
Sodium 163mg	7 %
Potassium 110mg	3 %
Total Carbohydrates 31.9g	10 %
Dietary Fiber 1.8g	7 %
Protein 5.8g	12 %
Sugars 6.1g
Vitamin A	3 %
Vitamin C	<>
Calcium	4 %
Iron	17 %
** Thiamin	27 %
Niacin	30 %
Vitamin B6	4 %
Magnesium	8 %
Folate	36 %