Sunday, April 24, 2011

Multigrain Rolls

From Annie's Eats

Multigrain Rolls

Made 16 rolls.

1/2 cup oat bran
1/4 cup flax seeds
1/2 cup boiling water
1 cup warm milk (105-110˚ F)
2 1/4 tsp. rapid rise yeast
1/4 cup honey
2 large eggs
2/3 cup old-fashioned oats
1 1/4 whole wheat flour
1 tsp. freshly ground black pepper
1 tbsp. salt
Around 3 cups all-purpose flour (I ended up using 3 1/2 cups this time)
Oil, for greasing the bowl

For the topping:
1 large egg yolk
1 tbsp. water
2 tbsp. mixed seeds (I used a blend of sesame and poppy seeds)
Coarse salt, for sprinkling

In a small bowl, mix oat bran and flax seeds, and pour over boiling water. Let sit for about 5 minutes (until water is absorbed).

Meanwhile, in the bowl of a mixer (with dough hook attachment), combine milk, yeast, and honey and run the mixer a tad, to blend. With the mixer set to low, mix in eggs, oats, wheat flour, pepper, salt and oat bran mixture until combined. Add all purpose flour, 1/2 cup at a time, until dough pulls away from sides of bowl and begins to come together. The dough will be soft and slightly sticky. Allow mixer to knead the dough at medium low speed for approximately 3 minutes.

Form dough into a ball and place in a lightly oiled boil, covered with plastic wrap and a kitchen towel. Leave to rise in a warm place until doubled, around 1 1/2 hours.

The Annie Eats recipe used a 10" round baking dish, but I ended up using a lightly oiled cookie sheet. The round dish created a really neat visual effect.

On a lightly floured surface, turn dough out and pull off pieces about 2 1/2 ounces each (or 16 evenly sized dough balls). Place dough balls on the pan/dish you're going to be baking them in, cover with the plastic wrap and kitchen towel again, and let rise an additional 30 minutes, until nearly doubled.

Preheat oven to 375. Whisk together egg yolk and water, and brush this wash on the tops of the risen rolls. Sprinkle with seeds and course salt and bake around 25 minutes, until the tops are golden.

Cool about 10 minutes and remove to a rack to complete cooling.

I really enjoyed these with unsalted butter, but the Annie's Eats site suggested eating them smeared with honey butter. Honey butter is goooooood.

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