In a large bowl, stir together the wheat bran, maple syrup, oil, and salt. Pour the 1/4 cups boiling water over the top, stir well, and set mixture aside to cool. In a small measuring cup, combine the 1/2 cups warm water and yeast, stir well to dissolve the yeast, and set aside for 10 minutes or until foamy. In a small bowl, combine the cold water and egg replacer, whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). To the wheat bran mixture, add the yeast mixture, and egg replacer mixture, and stir well to combine. Add the flour, mixing in just enough flour to form a stiff dough. Transfer the dough to a lightly floured work surface and knead for 8-10 minutes or until smooth and elastic.

Lightly oil the mixing bowl with a little olive oil, transfer the ball of dough to the bowl, and roll the dough around the inside of the bowl to thoroughly coat it with the oil. Cover and place in a warm place to rise for 1 hour or until doubled in bulk. Punch down the dough and turn it out on to a floured work surface. Divide the dough into 24 equal pieces and roll each piece into a ball. These rolls can be baked in either two muffin pans or two 9-inch round cake pans. Lightly oil (or spray with a light mist of oil) the pans of choice. Place either 1 ball of dough in each muffin cup or place 12 balls of dough in each round cake pan. Brush the tops of the balls with a little olive oil. Cover and place in a warm place to rise for 1 hour or until doubled in bulk. Remove the cover and bake the rolls at 375 degrees for 20-25 minutes or until golden brown. Allow the rolls to cool a few minutes before removing them from the pans. Serve the rolls warm.

Yield: 2 Dozen