1 pkg. dry yeast
1/8 tsp. sugar
1/2 c. warm water (105-115)
1 c. whole wheat flour
1/3 c. yellow cornmeal
3 tbsp. instant non fat dry milk powder
1/2 tsp. salt
1/2 c. plain low fat yogurt
1/4 c. vegetable oil
2 tbsp. molasses
1 1/4 - 1 1/2 c. bread flour
Vegetable cooking spray
1 egg white, slightly beaten
1 tsp. water

Dissolve yeast and sugar in warm water in a large bowl; let stand 10 minutes. Add whole wheat flour and next 6 ingredients; beat at medium speed of an electric mixer 3 minutes or until smooth. Stir in 1 1/4 cups bread flour, 1/2 cup at a time, to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

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

Punch dough down and divide in half. Roll each half into a 12" circle on a lightly floured surface, lightly coat top of dough with vegetable cooking spray. Cut each circle into 12 wedges. Roll up each wedge, beginning at wide end. Place rolls, point side down, 2" apart on baking sheets coated with vegetables cooking spray. Cover with plastic wrap and chill 2 to 24 hours.

Uncover dough. Combine egg white and water; brush over tops of rolls. Bake at 375 degrees for 12 minutes or until golden. Yield: 2 dozen, about 78 calories each.