1 pkg. active dry yeast
1/2 c. stirred whole wheat flour
1 c. reconstituted nonfat dry milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1 egg
1/2 c. whole bran
1/2 c. all-purpose flour

In large mixer bowl combine yeast and whole wheat flour. Heat milk, shortening, sugar and salt just until warm, stirring occasionally. Add to mixture in bowl; add egg. Beat at low speed with electric mixer for a minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand, stir in bran and enough all-purpose flour for a soft dough; mix well. Place in greased bowl, turning once. Cover; let rise until double. Punch down; turn out on floured surface, let rest 10 minutes. Shape into 24 balls; place in grease muffin pans. Let rise until doubled. Bake at 400 degrees for 10-12 minutes.