Instructions: Bring 1/2 cup water to a boil in a small saucepan; stir in cereal. Remove from heat; let stand, covered, 5 minutes.

Combine 1 cup flour, salt, and yeast in a large bowl; stir well. Add very warm water, oil, and honey; stir well. Add cooked cereal; beat at medium speed of an electric mixer 3 minutes. Stir in 1 3/4 cups flour to form a moderately stiff dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; divide dough into 16 equal portions. Cover and let rest 10 minutes. Shape each dough portion into a 3-inch long oval. Place rolls 2 inches apart on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 minutes or until doubled in bulk.

Uncover dough. Bake at 375 degrees F for 15 minutes or until lightly browned.

Yield: 16 rolls (serving size: 1 roll).

Note: Seven-grain cereal is available in health food stores.

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