Bran Muffin Rolls

1 cup bran
1 cup skim or soy milk
1/2 cup water
1/4 cup butter or vegan margarine
4 cups all-purpose flour
4 teaspoons dry active yeast
1/3 cup vegan sugar
1/2 teaspoon salt
3 eggs or soy egg substitute
Sesame or poppy seeds, if desired

Heat bran, milk, water and butter until very warm, 125 degrees. Let stand 5 minutes. In large bowl, combine 2 cups flour, un-dissolved yeast, sugar and salt. Stir warm bran mixture into dry ingredients. Mix in 2 eggs and enough remaining flour to make soft dough. Grease top of dough. Cover tightly with plastic wrap and refrigerate 1 to 24 hours. Punch dough down. Grease 24 muffin pan cups. Spoon 1/3 cup batter into each cup. Cover with a dry cloth and let rise in warm place until doubled in size, 1 hour. Beat remaining egg with 1 tablespoon water and brush on rolls. Sprinkle with seed. Bake at 375 degrees for 15 minutes or until golden brown. Remove from oven and cool 5 minutes. Cool on wire racks. Yields 24.

Calories: 124, total fat: 3g, dietary fiber: 2g, protein: 4g, calcium: 23mg