Multigrain Rolls

Place cereal mix in bowl and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.

Whisk flours together in medium bowl.

Once grain mixture has cooled, add honey, melted butter, yeast, and eggs and stir to combine. With mixer running on low speed with dough hooks, add flours, ½ cup at a time, and mix until dough forms ball, about 1 ½ to 2 minutes; cover bowl with plastic and let dough rest 20 minutes.

Add salt and mix on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons of flour and continue mixing); continue to mix dough with hooks for 5 more minutes. Add seeds and mix for another 15 seconds.

Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, about 1 hour 15 minutes.

Adjust oven rack to middle position; heat oven to 375 degrees. Prepare 2 greased baking sheets. Transfer dough to lightly floured work surface and shape into 1.7-ounce balls, rolling the dough and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, about 1 hour and 15 minutes. Dough should barely spring back when poked with knuckle.

Bake at 375 degrees for about 15 minutes. Remove rolls from pans and cool on wire, about 3 hours.

Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.