Multigrain Dinner Rolls

Ingredients

• 6 1/4 ounce s (177 grams) 7-grain hot cereal mix , 1 1/4 cup s, (see note above)
• 20 ounce s (537 grams) boiling water (2 1/2 cup s)
• 15 ounce s (425 grams) unbleached all-purpose flour (3 cup s), plus extra for dusting work surface
• 7 1/2 ounce s (213 grams) whole-wheat flour (1 1/2 cup s)
• 4 tablespoon shoney
• 4 tablespoon sunsalted butter , melted and cooled slightly
• 2 1/2 teaspoon sinstant yeast
• 1 tablespoon table salt
• 3/4 cup pumpkin seeds or sunflower seeds, (unsalted)
• 1/2 cup old-fashioned rolled oats or quick oats

Instructions

1. Place cereal mix in bowl of standing mixer 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 in medium bowl.
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine.
3. Attach bowl to standing mixer fitted with dough hook.
4. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes.
5. Add salt and knead 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 additional all purpose flour and continue mixing); continue to knead dough for 5 more minutes.
6. Add seeds and knead for another 15 seconds.
7. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball.
8. Place dough into greased container with 4 quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.