Multigrain Rolls Recipe

• Level: Intermediate
• Yield: 12 multigrain rolls
• Nutritional Analysis Per Serving
  Serving Size: 1 of 12 servings
  Calories: 295
  Total Fat: 6 g
  Saturated Fat: 1 g
  Carbohydrates: 52 g
  Dietary Fiber: 5 g
  Sugar: 6 g
  Protein: 8 g
  Cholesterol: 16 mg
  Sodium: 184 mg
• Total Time: 3 hr 25 min (plus cooling)
• Active Time: 45 min

Discover the joy of baking soft, light multigrain rolls bursting with wholesome grains and a hint of molasses sweetness. Soaking the millet ensures they stay irresistibly moistperfect for elevating your meals with homemade goodness!

Ingredients

• 2 cups all-purpose flour, plus extra for kneading and dusting
• 1 tablespoon sugar
• 1 3/4 teaspoons active dry yeast
• 1 1/4 cups warm water (100F to 105F), plus more for soaking millet
• 1 tablespoon dry millet
• 1/4 cup molasses
• 3 tablespoons extra-virgin olive oil, plus more for greasing bowl and baking dish
• 1 cup whole-wheat flour
• 1/2 cup rye flour
• 1/4 cup yellow cornmeal
• 2 tablespoons hemp hearts
• 2 teaspoons kosher salt
• 1 large egg, lightly beaten
• Rolled oats, for sprinkling

Instructions

1. In a large bowl, mix 1 cup all-purpose flour with sugar, 3/4 teaspoon yeast, and 3/4 cup warm water. Cover and let it sit at room temperature until bubbly and approximately doubled in volume, about 45 minutes to 1 hour. Meanwhile, place the millet in a small bowl, cover with warm water, and let it soak.
2. Stir the yeast mixture gently to break it up. Add the remaining 1 teaspoon yeast and 1/2 cup warm water, then stir in the molasses and olive oil. The mixture may appear a little lumpythis is normal.
3. To the yeast mixture, add the remaining 1 cup all-purpose flour, whole-wheat flour, rye flour, cornmeal, hemp hearts, and salt. Drain the millet and add it to the bowl. Stir thoroughly with a rubber spatula until no dry flour remains. Let the dough rest for 3 to 5 minutes to hydrate the flour.
4. Turn the dough out onto a floured surface, dust the top with additional flour, and knead just until the dough is combined but still slightly tacky, about 3 minutesadd only a few tablespoons of flour if needed. Lightly oil a large bowl with olive oil, place the dough inside, turning it to coat evenly. Cover and allow the dough to rise at room temperature until doubled in size, about 1 hour.
5. Preheat the oven to 350F. Grease a 9-by-13-inch baking dish with olive oil. Gently pat the dough into a square on a clean surface and cut it into 12 equal parts. Shape each piece into a ball by folding corners to the center and rolling gently. Transfer rolls to the baking dish, using a bench scraper if needed. Cover and let them rise until slightly puffed, 30 to 45 minutes.
6. Brush rolls with the beaten egg and sprinkle with rolled oats. Bake until the tops are well risen and light golden brown, about 25 minutes. Remove from oven and allow to cool completely in the pan on a rack.

Photograph by Mike Garten