Homemade Multigrain Rolls

Ingredients:

1 cup warm water (110°F)
2 teaspoons honey or maple syrup
2 ¼ teaspoons active dry yeast (1 packet)
1 cup whole wheat flour
1 cup all-purpose flour (or bread flour)
½ cup rolled oats
¼ cup flaxseeds (or sunflower seeds)
¼ cup wheat bran (optional)
1 teaspoon salt
2 tablespoons olive oil or melted butter
1 egg (for egg wash, optional)
2 tablespoons mixed seeds (sesame, flax, oats) for topping

Instructions:

1. Activate the Yeast:

In a small bowl, mix warm water, honey (or maple syrup), and yeast. Let it sit for 5–10 minutes until foamy.

2. Prepare the Dough:

In a large bowl, mix whole wheat flour, all-purpose flour, oats, flaxseeds, wheat bran, and salt.

Add the yeast mixture and olive oil. Stir until a rough dough forms.

3. Knead the Dough:

Transfer to a floured surface and knead for about 8–10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

4. Shape the Rolls:

Punch down the dough and divide it into 8–10 equal portions.

Roll each piece into a ball and place them on a lined baking sheet.

Cover loosely and let them rise for another 30 minutes.

5. Bake the Rolls:

Preheat oven to 375°F (190°C).

Brush rolls with egg wash (optional) and sprinkle with mixed seeds.

Bake for 18–22 minutes until golden brown.

6. Cool and Serve:

Let the rolls cool on a wire rack before serving.

Enjoy your homemade multigrain rolls!