Ingredients

• 2 cups cooked Daybreak Mills 12 grain cereal
• 4 cups stone Daybreak Mills ground whole wheat flour
• 3 to 6 cups Daybreak Mills pastry flour
• 4 Tbsp instant yeast
• 2 tsp salt
• 1/4 cup brown sugar
• 1/4 cup molasses
• 4 cups warm water
• 1/3 cup North Prairie Gold canola oil
• 1/2 cup salted butter
• Cinnamon and sugar for filling, about 2 cups

Directions

In a large bowl, mix cooked cereal, whole wheat flour, water,oil, sugar, salt, molasses and yeast. Let stand for about ten minutes. Add pastry flour (may substitute all purpose flour) and turn out onto work surface to knead, adding more flour as necessary. Finished dough should be most and springy but not sticky.

Let rise, covered, about an hour or until dough almost doubles. Punch down and form into rolls, spreading with butter, sugar, cinnamon and nuts or dried fruit if desired. Let rise again and bake at 375 until toasty brown.

Serve warm with butter and Choke cherry syrup. Mmmmm!