Multi-Grain Dinner Rolls

1 cup water (80 degrees)
1 large egg

3 Tbsp vegetable oil

3 Tbsp sugar

1 tsp salt

2 cups bread flour

1/2 cup whole wheat flour
1/2 cup cornmeal

1/3 cup nonfat dry milk powder

1 Tbsp vital wheat gluten (optional)

2 tsp active dry yeast

To produce the dough in the bread machine:  Put ingredients into bread machine pan in order recommended by manufacturer.  Do not use time delay cycle.  Upon completion of dough cycle, remove dough and divide into 24 equal pieces.  Cover; let rest 10 minutes.  Lightly grease 12 (2 1/2-inch) muffin cups.  Shape each piece of dough into an oval and place two pieces in each muffin cup.  Cover; let rise until double.  Bake in preheated 375-degree oven 15 minutes or until golden.  Remove from oven and cool on wire rack.  To make dough by traditional method, dissolve yeast in warm water (110 to 115 degrees); let set 5 minutes.  Add remaining ingredients except bread flour.  Beat 2 minutes on medium speed.  Add 1 cup bread flour; beat 2 minutes.  Gradually add enough remaining bread flour to form a soft dough.  Knead 10 to 12 minutes by hand or with dough hook.  Place in lightly greased bowl, turning once to grease the top.  Cover; let rise until double.  Punch down dough, divide into 24 equal pieces and proceed as above.