Multigrain Rolls

We eat fresh bread every day. I know that's not going to go down well with the low-carb brigade, but that's what we do around here (points for honesty). We have access to some excellent bakeries which produce mouth watering bread, but nothing compares to the sight and smell of home made bread, hot from the oven. I know it's not as easy as swinging by the local bakery, but just look at this glorious golden crown of seed and grain flecked bread and tell me you're not tempted to bake a batch?

Multigrain Rolls

from Annie's Eats
Makes 16 rolls

For the dough:
1/2 cup oat bran
1/4 cup flax seeds
1/2 cup boiling water
1 cup warm milk (40-43 degrees C)
21/4 teaspoons instant yeast
1/4 cup honey
2 large eggs
2/3 cup rolled oats
11/4 cups wholemeal flour
1 teaspoon freshly ground black pepper
1 tablespoon salt

about 3 cups plain flour
Oil, for greasing the bowl

For the topping:
1 large egg yolk
1 tablespoon water
2  tablespoons mixed seeds (poppy, sesame, fennel, etc.)
Coarse salt, for sprinkling

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. 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, wholemeal flour, pepper, salt and oat bran mixture until combined. Slowly add enough plain flour, half cup at a time, to make a soft, slightly sticky dough. Continue to knead on medium-low speed, about 3 minutes.

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.

Brush a baking dish lightly with oil (I used a 28cm round baking dish). On a lightly floured surface, turn the dough out and divide into 16 equal pieces, about 70 grams each. 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 minutes.

Preheat the oven to 180 degrees C. 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 and coarse salt. Bake until the tops are golden, about 26 minutes. Let cool 10-15 minutes before removing from the pan.