Multi-grain Rolls

I know it's not fair to play favorites, but of all the things I make, I have a soft spot for baking bread. I'm not sure if it's because it makes me feel old-fashioned and industrious or because there's nothing I'd rather eat than hot-out-of-the-oven carbohydrates. Probably all of the above. It could also be that yeast fascinates me. How the single-celled fungus comes to life with the touch of water. Give it some sugar to munch on and it will release digestive gasses that cause your dough to rise. It's magical.

I know some people find bread-baking a hassle. Not me. I've got fancy kitchen gadgets that would make the job easier, but I like to do it by hand. To knead, to massage, to feel the dough. It's a workout and therapy all rolled into one. And when you taste the final product, knowing you made it all on your own, from scratch, you'll understand.

It's also hard to find good whole-grain breads in stores (without hundreds of additives or sweeteners). Make it yourself and you can control what goes into what you eat. And homemade always tastes better! This multi-grain roll recipe incorporates oats, bran, flax, and whole wheat, with a touch of honey throughout and a sprinkling of seeds on top. They turned out fluffy and soft, hearty and wholesome. Serve with soup or stew. Or slice for sandwiches.

Multi-grain Rolls

INGREDIENTS
1/2 cup oat bran
1/4 cup flax seeds
1/2 cup boiling water
1 cup warm milk
2 1/4 tsp. instant (rapid rise) yeast
1/4 cup honey
1/4 tsp. freshly ground black pepper
1 1/2 tsp. salt
1/2 cup bread flour
2 1/2- 3-1/2 cups white whole wheat flour
2 large eggs
2/3 cup old-fashioned (not instant) oats

1 large egg yolk
1 Tbsp. water
2 Tbsp. mixed seeds (poppy, sesame, etc.)

DIRECTIONS
1. Combine the oat bran and flax seeds in a small bowl.  Pour the boiling water into the bowl and mix to moisten.  Let sit until the water is absorbed, about 5 minutes.  Set aside to cool.

2. Meanwhile, in the bowl of an electric mixer, combine the milk, yeast and honey; mix briefly to blend.  With the dough hook and the mixer on low speed, mix in the eggs, oats, bread flour, pepper, salt and oat bran mixture until combined.  Slowly add enough whole wheat flour, 1/2 cup at a time, to make a soft, slightly sticky dough.  Continue to knead on medium-low speed, about 3 minutes. (I did this step completely by hand.)

3. Form the dough into a ball.  Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 11/2-2 hours.

4. Brush a baking dish lightly with oil. (I used two 9-inch round cake pans.) On a lightly floured surface, turn the dough out and divide into 12-16 equal pieces. Form each portion into a ball and place the dough balls in the baking dish, spaced slightly apart so they have room to grow together.   Cover and let rise until puffy and nearly doubled in bulk, about 30-60 minutes.

5. Preheat oven to 375 F.  In a small bowl whisk together the egg yolk and water.  Brush lightly over the proofed rolls.  Sprinkle the unbaked rolls with the seed mixture.  Bake until the tops are golden, about 15 minutes.  Let cool slightly before removing from the pan.

Makes 12-16 rolls.

(Adapted from Annie's Eats)