Low-Fat Graham Honey Rolls

Combine 1 cup bread flour and next 3 ingredients in a large mixing bowl, stirring well.

Combine water, honey and margarine in a saucepan.

Cook over medium heat until margarine melts, stirring occasionally.

Cool to 120°.

Gradually add liquid mixture to flour mixture, beating well at low speed of mixer.

Beat an additional 2 minutes at medium speed.

Gradually stir in graham flour and enough of the remaining 2 cups bread flour to make a soft dough.

Sprinkle 1 1/2 tablespoons bread flour evenly over work surface.

Turn dough out onto floured surface and knead until smooth and elastic (about 10 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (95°) free from drafts, 45 minutes or until doubled in bulk.

Punch dough down and divide into 32 equal portions.

Roll each portion into a 9-inch rope.

Tie each rope in a loose knot, leaving 2 long ends.

Place on large baking sheets coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Bake at 375° for 13 minutes or until golden.

Coat rolls lightly with cooking spray.