In a large mixing bowl, combine 1 cup warm water, yeast and the 1 teaspoon sugar. Let stand for 5 minutes or till yeast dissolves and mixture bubbles.
Stir 1 cup warm water, the 1/2 cup sugar, oil, eggs and salt into yeast mixture. Add rye flour, oats and bran cereal; mix well. Let stand for 5 minutes.
Add 2 cups of the all-purpose flour. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining all-purpose flour as you can.
Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (8 to 10 minutes total). Dough may be sticky.
Shape the bread dough into a ball. Place the dough in a lightly greased bowl, turning once to grease the surface. Cover and let the dough rise in a warm place till doubled (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Shape into 24 rolls. Place in greased 2 1/2-inch muffin cups or 2 1/2 inches apart on greased large baking sheets. Cover; let rise in a warm place till nearly doubled (about 30 minutes).
Bake in a 375 degrees oven 12 minutes or till golden. Immediately remove from pans. Cool on wire racks. Makes 24 rolls.
