This recipe is from www.betterbaking.com
Flax Seed Luncheon Rolls
Healthy? Well, good lookin' is the first thing you would notice about these delightful luncheon or salad rolls. Then you would sink your teeth into crusty, nutty, (but no nuts) bronze-crumbed wonders and be carried away by the outer crust and great inner crumb. Only then, might you notice the flax seeds, flax seed oil, sesame seeds and molasses (just to color, not to to flavor) and the touch of whole wheat flour and bran. Is this health food? No way. If you make these larger, you can use them as brown bag lunch rolls.
2 cups warm water
1 tablespoon instant yeast
2 tablespoons flax seed oil or canola oil
2 teaspoons toasted sesame seed oil
1 tablespoon fresh lemon juice
2 tablespoons honey
2 tablespoons molasses
1 tablespoon salt
2 tablespoons rye flour
1/2 cup flax seeds
2 tablespoons sesame seeds
1 cup whole wheat flour
1/2 cup natural bran
3-4 cups white bread flour
1/3 cup each, natural bran, flour, for dusting tops
Spray the interior of the mixing bowl with non-stick cooking spray.
Line a large baking sheet or two smaller ones with parchment paper and set aside.
In the mixing bowl of an electric mixer, hand whisk the water and yeast together and let stand a minute. Whisk in the flax seed oil, sesame seed oil, lemon juice, honey, molasses, salt, rye flour, egg, flax seeds, sesame seeds, whole wheat flour and natural bran. Stir well to blend. Fold in 2 cups of the white bread flour and blend with a wooden spoon a few minutes. Attach the dough hook and knead, adding in remaining bread flour or as required, to make a sticky but cohesive dough, on slowest speed of mixer, about 8-10 minutes.
Shape in the bowl, into a ball. Insert the bowl into a plastic bag and let the dough rise until almost doubled in bulk, 45-60 minutes. Turn out onto a lightly floured work surface and gentle deflate. Let dough rest, lightly
covered with a tea towel or plastic bag, 15 minutes. Divide the dough into 16 portions and shape each into a ball. When you have formed all the balls, spray them with nonstick cooking spray. Roll each first in some flour and then in some bran.
Place the rolls, spacing them about 2-3 inches apart on the prepared baking sheet.
Cover them lightly with a large plastic bag. Let them rise 20-40 minutes or until almost doubled in bulk.
Preheat the oven to 375 F. Bake the rolls 18-20 minutes or until nicely browned all over and they seem crusty to the touch.
Cool on the baking sheet. Freeze extras or keep a few out for up to two days.
Makes 16 small luncheon buns, suitable for serving with salad or a main dish or 12 larger, sandwich rolls