homemade rolls tend to be less uniform in shape and size, which is a good thing modified from Mark Bittman, How to Cook Everything, to be more whole-grain-y healthy and delicious 2 C AP flour 3/4 C dark rye flour 3/4 C whole wheat flour 1 tsp instant yeast 2 tsp salt 1 tbs honey 2 eggs 3 tbs butter 1 C milk + a little extra poppy and sesame seeds combine dry ingredients and pulse a few times in the food processor add one egg, honey, and butter and let run 10 seconds with the machine running, pour in the milk and let it go 30-45 secs knead a few minutes, form into a ball, place in a greased and covered bowl, and let rest until doubled (I let it rest for about five hours -- for faster rise, use more yeast, like the 2 tsp Bittman calls for) deflate and shape into 20 knots (to shape into knots, make each bit of dough into a rope a few inches long and tie it in a knot, and place each one down on the baking sheet with one end sticking up) brush with egg beaten with a few drops of milk (this makes them glossy and acts as a glue for the topping) and sprinkle seeds as desired bake 20 minutes at 375 F

This is my first foray into real bread making (excluding pizza dough). It is oat bread from "Vegetarian Cooking for Everyone" by Deborah Madison. It contains whole wheat flour, plain flour, oat bran, and rolled oats. It was a little dense and crumbly but it tasted nice. Considering that oats and oat bran absorb a lot of water, maybe I added too much flour. The recipe suggests 2 to 3 cups of all purpose flour, which is a huge difference. I've since made some focaccia from the same cookbook (erring on the side of less flour) and it turned out much lighter and chewier and had a nice crisp crust (but I didn't take a photo of it).