1 pkg. dry yeast
1 c. warm water (105-115 degrees)
3 tbsp. sugar
2 tbsp. vegetable oil
1 egg
3/4 tsp. salt
3 - 3 1/2 c. all purpose flour, divided
3/4 c. shredded whole wheat cereal biscuits, about 2, crumbled
Vegetable cooking spray

Dissolve yeast in warm water in a large bowl. Add sugar, oil, egg, salt and 1 1/2 cups flour; beat at low speed of electric mixer until smooth. Add cereal; mix well. Stir in enough of remaining flour to make a very soft dough.

Place dough in a large bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place, 85 degrees, free from drafts, 1 hour or until doubled in bulk.

Coat muffin pans with cooking spray; set aside. Punch dough down; turn out onto a floured surface, and knead 4 or 5 times. Shape into 1" balls; place 3 balls in each muffin cup. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 400 degrees for 12 to 15 minutes or until browned. Yield: 1 1/2 dozen, about 109 calories each.