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1 cup water
1 cup 2% milk
1 1/2 tablespoon brown sugar
1 package dry yeast (about 2 1/4 teaspoon)
1/2 cup ground flaxseed, plus 2 tablespoons
2 cups whole-wheat flour
2 cups all-purpose flour, divided
2 teaspoons salt
Vegetable oil cooking spray
1 tablespoon water
1 large egg white
1. In a large bowl, combine water and milk and microwave for 1 1/2 minutes, until slightly warm. Add sugar and yeast to dissolve and let stand 5 minutes. In a separate bowl, mix 1/2 cup ground flaxseed, whole-wheat flour, 1 3/4 cup all-purpose flour, and salt together. Slowly stir dry ingredients into milk mixture to form a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding enough remaining all-purpose flour to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, then turn so all sides are coated with spray. Cover and let rise in a warm place that’s free of drafts for an hour or until dough is doubled in size. (To check, press two fingers into dough. If the indentation remains, dough has risen enough). Punch dough down, cover, and let rest 5 minutes.
3. Divide dough into 20 equal portions. Keeping them covered to prevent dough from drying, shape each into a ball. Place balls 2 inches apart on a large baking sheet lined with parchment paper or coated with nonstick cooking spray. Cover and let dough rise 45 minutes or until doubled in size.
4. Preheat the oven to 425 degrees. Uncover rolls and cut a 1/4-inch deep “X” on the top of each roll using kitchen scissors. Combine water and egg white and brush over rolls. Sprinkle remaining flaxseed over top of rolls, if desired. Bake for 15 minutes or until rolls are browned on bottom and sound hollow when tapped. Remove from pan and cool on a wire rack.
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