Best Multigrain Rolls Recipes

MULTISEEDED MULTIGRAIN BREAD OR ROLLS

Steps:

• Put bulgur in a large bowl and pour warm water over top. Let stand for 15 minutes to soften.
• Sprinkle yeast on top and let stand another 15 minutes until the yeast is foamy, then stir.
• To the yeast mixture, add honey, oil, pecans, sunflower seeds, sesame and poppy seeds, salt, and 1-1/2 cups flour. Beat on low speed of an electric mixer. Add remaining flour slowly. (my mixer isn't strong enough for this, so I do it while kneading).
• Transfer the dough to a lightly floured surface, and knead the dough for about 10 minutes until the dough is smooth and springs back.
• Place in a greased bowl, turning to coat, and cover with parchment paper and a tea towel. Put the bowl in a warm, draft free place to rise for 2 hours. I warm up the oven for a few minutes and do my rising in there.
• Punch the dough down. You can have either 2 loaves, baked in 8-1/2 x 4 loaf pans which have been lightly greased, or 16 rolls. For the bread 'rounds' as show in the photo: form the dough into a cylinder, and cut into 1" slices. After you have divided your dough, loosely cover with parchment paper and let rise again for a further 45 minutes. Brush the tops with the beaten egg and sprinkle with sesame seeds.
• Bake at 375*. Bread will take about 35 - 40 minutes, rolls and rounds about 20.
• NOTE: This is an adapted version of Robin Hoods 'Multiseed Bread'. The original called for walnuts, a half cup each of sunflower and pumpkin seeds, and whole wheat flour.

MULTIGRAIN CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into an 18x12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut side down in a 13x9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners' sugar, cream and butter until smooth. Drizzle over warm rolls.

MULTIGRAIN ROLLS

Steps:

• Combine oat bran and flaxseeds in bowl and cover with boiling water. Let sit until absorbed and completely cooled. In the electric mixer bowl, whisk together warm milk, yeast and honey. Let sit until foamy, about 5-10 minutes. Once foamy, add 1 whole egg, oats, 3/4 cups whole wheat flour, oat bran mixture, salt and pepper with electric mixer on low speed. Add more whole wheat flour, 1/2 cup at a time to make a soft, slightly sticky dough. Place dough in an oiled bowl and cover. Let rise in a warm place until it has doubled in size, about 2 hours. Oil one 8-9 inch cake pan. Separate dough into 3 ounce sections, rolling each into a ball. Set in the round cake pan and cover. Let rise until doubled, about 30-45 minutes. Preheat oven to 375. In a small bowl, whisk remaining egg yolk. Brush rolls with the egg wash, sprinkled with sea salt and add additional seeds if you would like. Bake until golden brown on top, about 20-25 minutes.