Instructions: Sprinkle yeast over the warm water in a large mixing bowl. Stir with a fork until dissolved. Add the oil, honey and salt, blending well with a wooden spoon or rubber spatula. Beat in 3 cups of whole wheat flour until very smooth. Gradu- ally add the rest of the whole wheat flour and the seven grain cereal. Add enough white flour to form a soft dough. Turn out on a lightly floured board and knead 10 minutes or until smooth and bouncy.

Place in a warm, greased bowl, turning to coat the top. Cover loosely with plastic wrap and towel. Allow to double in bulk, about 2 hours. Punch down and turn out on floured board. Knead lightly. Cover and let rest 10 minutes. Form into rolls and place in greased muffin tins. Cover and let rise about 45 minutes to an hour. Bake in a preheated 350 degrees oven for 15 to 20 minutes. Cool on wire racks.

Note: Multi-grain flour may be used in place of the whole wheat.

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