Fluffy Multigrain Seeded Rolls

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food prep and Consultant Chaya Surie Goldberger

These light and airy rolls are the perfect comfort food to break your fast on, along with a hearty bowl of soup. The addition of oats and seeds add interest and texture, making it a healthy choice too! My family actually enjoys these rolls as an alternative to challah at times

YIELDS 24 ROLLS

• 2 cups water
• 1 cup quick-cooking oats
• 3 Tbsp margarine
• 3 Tbsp raw pumpkin seeds
• 2 Tbsp raw sunflower seeds
• 1 Tbsp chia seeds
• 1½ Tbsp flax seeds
• 1 (7-g) pkg instant dry yeast (see note)
• ⅓ cup warm water
• ⅓ cup brown sugar
• 1 Tbsp sugar
• 1¼ tsp salt
• 1 cup white whole-wheat flour
• 4 (scant) cups high-gluten flour, divided
• 1 beaten egg, for brushing

Topping

• 2 Tbsp pumpkin seeds
• 2 Tbsp sunflowers seeds
• 2 Tbsp sesame seeds
• 2 Tbsp black sesame seeds
• 2 Tbsp flax seeds
• 1 cup cool water, for soaking

Place 2 cups of water into a medium-sized pot and add oats and margarine. Bring to a boil and cook for about 1 minute, stirring to combine. Remove from heat and allow to cool until lukewarm.

Combine pumpkin, sunflower, chia, and flax seeds in a dry medium skillet and toast over medium heat, stirring, until lightly brown and starting to pop, 5–7 minutes. Allow to cool.