Multigrain Rolls

Directions

1. 1
   Combine the oat bran and flaxseeds in a medium bowl, and cover with the boiling water.
2. 2
   Let sit until water is absorbed, about 5 minutes.
3. 3
   Set aside to cool completely.
4. 4
   In the bowl of an electric mixer, whisk together the warm milk, yeast, and honey.
5. 5
   Let stand until foamy, 5 minutes.
6. 6
   Attach bowl to a mixer fitted with the dough hook.
7. 7
   With mixer on low speed, add whole eggs, oats, whole-wheat flour, pepper, salt, and reserved oat-bran mixture.
8. 8
   Slowly add enough all-purpose flour, 1/2 cup at a time, to make a soft, slightly sticky dough.
9. 9
   Knead on medium-low speed until it is springy to the touch, about 3 minutes.
10. 10
    Place dough in a lightly oiled bowl; cover with oiled plastic wrap.
11. 11
    Let rise in a warm place until dough has doubled in bulk, 1 1/2 to 2 hours.
12. 12
    Generously brush three 8-inch round cake pans with olive oil.
13. 13
    Divide the dough into 24 equal pieces (2 ounces each).
14. 14
    Roll each piece into a ball.
15. 15
    Place eight balls of dough in each prepared pan.
16. 16
    Cover with plastic wrap, and let rise until doubled in bulk, 20 to 25 minutes.
17. 17
    Meanwhile, preheat the oven to 375F.
18. 18
    In a small bowl, whisk together the egg yolk and 1 tablespoon water.
19. 19
    Brush rolls with egg wash, and sprinkle with seeds and coarse salt.
20. 20
    Bake until dark golden brown on top, 20 to 22 minutes.
21. 21
    Transfer pans to a rack to cool for 10 to 15 minutes before unmolding.