These rolls can be stored in an airtight container for up to two days.

　　

Ingredients

makes 2 dozen

　　1/2 cup oat bran

　　1/4 cup flaxseeds

　　1/2 cup boiling water

　　1 cup warm milk (about 110°F)

　　1 envelope (1/4 ounce) active dry yeast

　　1/4 cup honey

　　2 large whole eggs, lightly beaten, plus 1 large egg yolk

　　2/3 cup old-fashioned rolled oats (not instant)

　　7 ounces (about 1 1/4 cups) whole-wheat flour

　　1 teaspoon freshly ground black pepper

　　1 tablespoon table salt

　　15 ounces (about 3 cups) all-purpose flour

　　Extra- virgin olive oil, for bowl, plastic wrap, and pans

　　3 tablespoons mixed seeds, such as poppy, sesame, and fennel, for sprinkling

　　1 tablespoon sea salt, such as Maldon (or other coarse salt), for sprinkling

　　

Step 1

Combine the oat bran and flaxseeds in a medium bowl, and cover with the boiling water. Let sit until water is absorbed, about 5 minutes. Set aside to cool completely.

　　

Step 2

In the bowl of an electric mixer, whisk together the warm milk, yeast, and honey. Let stand until foamy, 5 minutes. Attach bowl to a mixer fitted with the dough hook. With mixer on low speed, add whole eggs, oats, whole-wheat flour, pepper, salt, and reserved oat-bran mixture. Slowly add enough all-purpose flour, 1/2 cup at a time, to make a soft, slightly sticky dough. Knead on medium-low speed until it is springy to the touch, about 3 minutes. Place dough in a lightly oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until dough has doubled in bulk, 1 1/2 to 2 hours.

　　

Step 3

Generously brush three 8-inch round cake pans with olive oil. Divide the dough into 24 equal pieces (2 ounces each). Roll each piece into a ball. Place eight balls of dough in each prepared pan. Cover with plastic wrap, and let rise until doubled in bulk, 20 to 25 minutes. Meanwhile, preheat the oven to 375°F.

　　

Step 4

In a small bowl, whisk together the egg yolk and 1 tablespoon water. Brush rolls with egg wash, and sprinkle with seeds and coarse salt. Bake until dark golden brown on top, 20 to 22 minutes. Transfer pans to a rack to cool for 10 to 15 minutes before unmolding.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter