9 ½ oz. lukewarm water (1 cup + 3 Tbs.)
2 cups bread flour
1 cup whole wheat flour
½ cup multi-grain cereals
1 ¼ tsp salt
1 Tbs butter
2 tsp active dry yeast
Mix ingredients (according to your bread machine manual, if applicable) using a “dough” cycle.” Remove the dough to a lightly floured surface and knead about 1 minute. Divide into about 18 equal-sized dough balls. Place onto lightly greased cookie sheet or muffin pan, and brush with softened butter. For a fancy touch, make a slice about 1/3 inch deep, across the top of each muffin. Cover and let rise for about ½ hour, or until double in size. Uncover and bake at 350 degrees for 15-20 minutes. The longer you bake, the tougher the roll will be. Enjoy!
If you do not need 18 rolls, the dough can be easily frozen. After you divide the dough into balls, simply put the desired number of balls into a Ziploc freezer bag, and put into freezer. When ready to use, allow to thaw fully, either in fridge (overnight) or on counter (about an hour). The dough will rise as it thaws, so you will have to cut the bag off, and separate the balls when ready. Just re-roll, place on pan, and follow the steps from there.
Additional note: if you want to make a bread loaf, just use a standard bread setting instead of the dough cycle.