Multigrain Rolls

A mix of all-purpose, whole-wheat and rye flours, plus oats, wheat germ and cormeal, adds hearty texture and heart-healthy fiber to these dinner rolls. Serve with soup, salad, pasta or anything that needs sopped up.

Ingredients

• 3 3/4 - 4 1/4 cups all-purpose flour
• 2 packages active dry yeast
• 1 1/2 cups milk
• 1/3 cup honey
• 1/4 cup butter or margarine
• 2 teaspoons salt
• 2 eggs
• 2/3 cup whole wheat flour
• 1/2 cup rye flour
• 1/2 cup quick-cooking rolled oats
• 1/3 cup toasted wheat germ
• 1 tablespoon cornmeal
• Cornmeal or quick-cooking rolled oats
• 1 egg, slightly beaten
• 1 tablespoon water
• Sesame seeds, poppy seeds, chia seeds, and/or cornmeal

Directions

1. In a large mixing bowl stir together 2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir milk, honey, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture along with the 2 eggs. Beat with an electric mixer on medium speed for 30 seconds, scraping sides of bowl frequently. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat and rye flours, the 1/2 cup oats, the wheat germ, and the 1 tablespoon cornmeal. Stir in as much of the remaining all-purpose flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once to grease surface of dough. Cover; let rise until double (1 to 11/2 hours).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into six portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease two large baking sheets. Lightly sprinkle baking sheets with additional cornmeal or oats.
4. Divide each portion of dough into thirds. Shape each third into a ball by pulling dough and pinching underneath. Flatten and pull each ball to form a 4x2-inch oval. Place on the prepared baking sheets. Using kitchen shears, make 3 slanted cuts about 3/4 inch deep on both long sides of each oval, creating a feathered look. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes).
5. Preheat oven to 375 degrees F. In a small bowl, combine the beaten egg with the water. Brush rolls with the egg mixture. Sprinkle rolls with sesame seeds, poppy seeds, chai seeds, and/or additional cornmeal. Bake for 12 to 15 minutes or until golden. Cool on wire racks.

TO MAKE AHEAD: Place rolls in an airtight container or resealable plastic bag; cover or seal. Store at room temperature for up to 3 days. To reheat, place rolls on a baking sheet and bake in a 350 degrees F oven for 5 to 6 minutes or until warm.