These rolls can be stored in an airtight container for up to two days.
Recipe information
Yield
makes 2 dozen
Ingredients
Preparation
Step 1
Combine the oat bran and flaxseeds in a medium bowl, and cover with the boiling water. Let sit until water is absorbed, about 5 minutes. Set aside to cool completely.
Step 2
In the bowl of an electric mixer, whisk together the warm milk, yeast, and honey. Let stand until foamy, 5 minutes. Attach bowl to a mixer fitted with the dough hook. With mixer on low speed, add whole eggs, oats, whole-wheat flour, pepper, salt, and reserved oat-bran mixture. Slowly add enough all-purpose flour, 1/2 cup at a time, to make a soft, slightly sticky dough. Knead on medium-low speed until it is springy to the touch, about 3 minutes. Place dough in a lightly oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until dough has doubled in bulk, 1 1/2 to 2 hours.
Step 3
Generously brush three 8-inch round cake pans with olive oil. Divide the dough into 24 equal pieces (2 ounces each). Roll each piece into a ball. Place eight balls of dough in each prepared pan. Cover with plastic wrap, and let rise until doubled in bulk, 20 to 25 minutes. Meanwhile, preheat the oven to 375°F.
Step 4
In a small bowl, whisk together the egg yolk and 1 tablespoon water. Brush rolls with egg wash, and sprinkle with seeds and coarse salt. Bake until dark golden brown on top, 20 to 22 minutes. Transfer pans to a rack to cool for 10 to 15 minutes before unmolding.
