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In a large mixing bowl, combine 2 cups all-purpose flour and the yeast; set aside. In a medium saucepan, heat and stir milk, honey, butter and salt just until warm (120-130°F) and butter is almost melted; add to the flour mixture along with 2 eggs. Beat with an electric mixer on medium speed for 30 seconds, scraping bowl frequently. Beat on high speed for 3 minutes, scraping bowl occasionally. Using a wooden spoon, stir in whole wheat flour, rye flour, oats, wheat germ and cornmeal. Stir in as much of the remaining 1 1/4 to 1 3/4 cups all-purpose flour as possible.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased large bowl; turn once to grease the surface of the dough. Cover and let rise in a warm place until double in size (1 to 1 1/2 hours).
Punch the dough down. Turn the dough out onto a lightly floured surface and divide into 6 portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease 2 large baking sheets and sprinkle with cornmeal or oats.
To shape, divide each portion of dough into four equal portions (to make 24 total portions). Shape each into a ball by pulling dough and pinching underneath. Flatten and pull each ball to form a 4x1-1/2-inch oval. Place on the prepared pans. Using kitchen shears, make three slanted cuts about 3/4 inch deep on both long sides of each oval, creating a feathered look.
Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Preheat oven to 375°F. In a small bowl, whisk the remaining egg and the water. Brush the tops of the rolls with the egg mixture. Sprinkle each with sesame seeds, poppy seeds and/or cornmeal. Bake for 12 to 14 minutes or until golden. Remove rolls from pans. Cool on wire racks.