MULTIGRAIN ROLL RECIPES

Steps:

• Combine first 3 ingredients in a bowl. Stir in 3/4 cup boiling water. Let stand for 15 minutes.
• Dissolve 1 tablespoon sugar, molasses, and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes. Stir in cornmeal mixture, remaining 3 tablespoons sugar, butter, and salt.
• Lightly spoon flours into dry measuring cups; level with a knife. Add 1 3/4 cups all-purpose flour, whole wheat flour, and rye flour to the yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
• Punch dough down; cover and let rest 5 minutes. Divide dough into 16 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll dough into a ball. Place rolls 1 inch apart on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
• Preheat oven to 400°.
• Bake rolls at 400° for 15 minutes or until golden brown. Cool on wire racks.

Steps:

• In a large bowl combine 2 cups of the all-purpose flour and the yeast. In a medium saucepan combine milk, butter, honey, and 2 tsp. salt. Heat and stir until warm (120°F to 130°F). Add to flour mixture. Add two of the eggs. Beat with a mixer on medium 30 seconds. Beat on high 3 minutes, scraping bowl as needed. Beat in whole wheat flour, oats, and wheat germ. Beat in as much of the remaining all-purpose flour as possible. Stir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a smooth, elastic dough (5 to 8 minutes). Shape into a ball; place in a buttered bowl, turning to coat dough surface. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).
• Meanwhile, line a large baking sheet with parchment paper. Draw a 12-inch circle on paper. (A round baking pan or plate makes a good template.) Turn paper over so marked side is down.
• Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Divide dough into six portions. Divide each portion into six pieces. Shape into 36 balls, pinching edges of dough under each ball to form a tight seamless round. Arrange 22 balls close together on the drawn circle. Arrange remaining 14 balls about 1 inch inside the circle of dough balls. (Rolls will expand to touch during baking.) Cover loosely with a clean towel and let rise in a warm place until nearly double in size (30 to 45 minutes).
• Preheat oven to 375°F. Whisk together remaining egg and 1 Tbsp. water. Brush rolls with egg mixture. Sprinkle with seeds and chopped herbs. Bake about 18 minutes or until golden brown. If you like, garnish with additional herbs. Makes 36 rolls.