Multi Grain Dinner Rolls Recipes

Steps:

• Heat milk to 110 degrees.
• Beat egg.
• Put in bread machine in the order as listed above. Use dough setting.
• When ready pinch off enough dough to make 16 rolls. Can make larger for buns.
• Place on a greased cookie sheet.
• Let raise for 30 minutes.
• Bake at 350 degrees for 15 - 20 minutes.

Steps:

• Place ingredients in order listed (except for cooking spray and melted butter) into bread machine pan. Select dough setting.
• Check dough within the first five minutes of mixing time. If dough is too sticky or too dry add water or flour 1 tablespoon at a time until dough has formed into a soft ball. " The dough should not stick to sides of pan, but should still be a little sticky to the touch".
• Spray two 13x9x2-inch baking pans with vegetable oil cooking spray.
• When dough cycle is complete; Remove dough from bread machine pan on to a lightly floured surface. Divide dough into two pieces. Divide each piece into 12 pieces and roll into round balls.
• Place 12 dough balls into each oiled pan. Cover and let rise for 45 minute to 1 hour or until doubled.
• Preheat oven to 350 degrees. Place bread pans on middle rack of oven. Bake for 15 minutes. Brush melted butter over tops of rolls. Continue to bake for an additional 15 minutes or until done and nicely browned.
• Remove rolls from oven and put on cooling rack to cool for a few minutes.
• Serve and Enjoy!

Steps:

• Combine 3 cups flour and next 6 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment. Warm 1 cup water and buttermilk in small saucepan over low heat just until instant-read thermometer inserted into mixture registers 95°F. Add buttermilk mixture, oil, and honey to flour mixture; mix on low speed until dough forms coarse ball, about 2 minutes. Let dough rest in bowl 5 minutes (dough will be sticky). Replace paddle attachment on mixer with dough hook. Mix on medium speed until dough is smooth, elastic, and slightly tacky but not sticky, adding more flour by tablespoonfuls as needed, about 4 minutes.
• Lightly oil large bowl. Shape dough into ball; place in bowl, turning to coat with oil. Cover with plastic; chill overnight (dough will rise slowly; do not punch down).
• Let dough rise, covered, in draft-free area at room temperature 1 1/2 to 2 hours before shaping (dough may not double). Line 2 rimmed baking sheets with parchment paper. Transfer dough to floured surface; divide into 18 equal pieces. Roll each piece into smooth ball. Place on prepared baking sheets, spacing apart. Spray dough balls with nonstick spray. Cover loosely with plastic wrap and let rise in warm draft-free area until puffed (rolls may not double in volume), about 1 hour.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush rolls with egg glaze. Sprinkle with poppy seeds. Bake 10 minutes. Reverse sheets and continue to bake until rolls are lightly browned and firm to touch, 10 to 12 minutes longer. Cool rolls completely on rack. DO AHEAD: Wrap in foil, then enclose in resealable plastic bags and freeze up to 2 weeks. Thaw at room temperature. If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, oats, 1 egg, sesame and sunflower seeds, oil, butter, sugar, salt, caraway, vinegar and 2 cups all-purpose flour. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. , Punch dough down. Shape into 18 round balls; roll each into a 4-1/2 in. circle. Place on grease baking sheets. Beat egg yolk with water; brush over buns. Sprinkle with oats. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20 minutes or until golden brown. Remove from pans.