Multi-Grain Dinner Rolls

Well, we are now in the situation in which Nikki needs to keep track of all the components of her diet, primarily carbs, fat, sodium and glycemic index. This is going to be much more difficult for me to get my head around; Nikki has kept track of nutritional information off-and-on for several years. Tonight I tried my hand at a low-glycemic, high-fiber batch of dinner rolls. Here's the recipe I came up with:

Daniel’s Multi-Grain Dinner Rolls

Makes approximately a dozen rolls

¾ cup warm water
1 packet yeast
1 Tbsp sugar
½ cup unbleached flour
½ cup rye flour
1 cup spelt flour
1 cup whole wheat flour
1 Tbsp vital wheat gluten
1 tsp salt
1 Tbsp olive oil
1 egg, beaten

Mix the water, yeast, sugar and unbleached flour. Let this mixture sit in a warm environment for about 20 minutes, until it becomes light and frothy. (This is the proofing sponge.) Add the remaining ingredients and mix well, then knead for ten minutes or so. Let rise for about an hour. Split dough into twelve equal parts, then split each of those parts into three. Roll each part into a little ball, and place three balls side-by-side into each cavity of a muffin pan. Let rise for at least another 45 minutes. Preheat the oven to 400° F, and bake for 15 minutes.

Approximate nutrition information per roll:
140 calories
3.6 g fat
87 mg cholesterol
220 mg sodium
19 g total carbohydrate
2.5 g dietary fiber
1.1 g sugars
5.8 g protein