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These nutrient-rich rolls, with vegetable juice, wheat germ and bran in the dough, serve as a reminder that bread can indeed be 'the staff of life'.

Multi-Grain Rolls

2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1/4 cup warm water
1 tablespoon granulated sugar
2 cups vegetable juice
2 cups powdered milk
1/2 cup vegetable oil
1/2 cup honey
2 teaspoons salt
3 cups all-purpose or bread flour
2 cups whole wheat flour
1 cup quick-cooking oats
1 cup wheat germ
1 cup bran

1. Dissolve yeast with warm water(105°F -115°F) and sugar in a small bowl; allow to foam slightly, about 5 minutes. In a medium mixing bowl, stir together vegetable juice, powdered milk, oil, honey and salt; mix well. Add yeast mixture, stirring to combine; set aside.
2. Combine flour, whole wheat flour, oatmeal, wheat germ and bran in a large mixing bowl. Add yeast mixture; beat until thoroughly mixed. Place on a floured surface; knead for 20 minutes, or until smooth and elastic. Transfer to a greased bowl, turning dough to grease all surfaces. Cover bowl and set in a warm place; let rise until doubled in size, about 1 hour. Grease 2 shallow baking pans; set aside.
3. Punch dough down to press air out; cut dough into 36 equal portions, shape into balls and place in prepared pans. Cover; let rise for 30 minutes or until doubled in size.
4. Preheat oven to 350°F. Uncover and bake for 20 minutes or until brown.

Makes 32 rolls.