Savory Breakfast Rolls

• 1 package (1 Tbs) dry yeast
• 1 teaspoon sugar
• 2 cups warm water
• 1 Tablespoon vegetable oil
• 1 red bell pepper (capsicum), seeded and finely chopped
• 1 cup chopped mushrooms
• 3 cups whole wheat flour
• 2 1/2 cups all-purpose flour, plus additional for kneading
• 2 teaspoon salt
• 2 Tablespoons chopped fresh parsley
• 2 Tablespoons chopped fresh chives
• 5 oz Cheddar cheese, finely diced

Instructions:
Combine the yeast, sugar, and 1/4 cup of the warm water in a small bowl and stir to dissolve. Let stand 5 minutes. Heat the oil in a skillet over moderate heat and saute the pepper and mushrooms until tender, about 5 minutes. Remove from heat and allow to cool.
Combine the flours in a large mixing bowl. Add the yeast mixture and the remaining water. Stir to mix well and add the sauteed pepper and mushrooms, parsley, chives, and cheese. Knead for 8 to 10 minutes, place in a greased bowl, and allow to rise until doubled in size, about 1 hour. Knead for 1 minute on a floured surface and roll into a long log. Cut the log into 24 pieces and roll each into a ball. Place the balls of dough on a greased baking sheet and allow to rise for 30 minutes. Bake in a preheated 375F until lightly browned, 20 to 25 minutes. Serve warm.
Makes 24 rolls to serve 8 to 12.