Directions: |
Directions:1) In a small bowl, mix together the yeast, sugar and 2 ounces of 110F water. Let the mixture sit in a warm location for 5 minutes; it should double in size according to package directions.
2) In the bowl of an electric stand mixer fitted with a dough hook, combine the flours, flax meal, and salt. Slowly pour in the yeast water, until a well-developed dough forms, about 10 minutes. The dough should be smooth, moist, and slightly sticky. Additional water may be necessary depending on the humidity.
3) Coat a large bowl with the olive oil. Smooth the dough into a ball and place it in the prepared bowl. Cover the bowl with plastic wrap and place it in a warm spot. Allow dough to rise until double in size, about 1 hour 15 minutes.
4) In a flat dish, combine the sunflower seeds, flaxseeds, oats, and sesame seeds.
5) Remove dough from bowl and press down to expel the gases that have built up in the dough. Divide the dough into 24 balls, each slightly smaller than a golf ball. Roll just until smooth the coat in the topping. Place the rolls 2 inches apart on a parchment-lined sheet pan. Cover with plastic wrap, or a damp towel and allow to rise in a warm place until double in size about 40 minutes.
6) Preheat the oven to 375F. Brush each roll with water, then place in the oven and bake until golden brown, about 15 minutes. The rolls should firm and sound hollow when tapped. The rolls can be kept frozen for up to 2 months, thawed and reheated before serving. |
This recipe for Multigrain Rolls is from