Multigrain Rolls and a 'Glo-ing' Giveaway!


See…I promised I wasn’t going to give you a recipe for the rolls above my jeans. WHO would want that? Not me.



Or my hubs. Hmmm…better do something about these rolls…




I got the idea for this recipe from Miss Martha, of course. I used whole wheat flour for the entire batch, making them super nutty and healthy.





First, I whisked the yeast with some raw honey and buttermilk.










It has to sit until it gets foamy.






I used about 1/2 of this package.















Any Michigan natives out there??















My grandparents are from Michigan and we vacation there every summer – way up north on the lake. I have some of the BEST memories of my life there. A huge part of me would love to live there, or retire there…or…something there. Unfortunately, it is about 10 hours away from me in good ole’ Pittsburgh.


American Spoon has the most amazing jams, salsas, dried fruits, etc. Even better, you can sample EVERY product in their stores. Once when I was about 8, we got kicked out because one of the employees accused me of double dipping. 


I don’t think I did, but when it comes to food, you never know with me. My mind gets clouded. Oops.







Check out this incredible raw honey.




















It is so good. It tastes amazing on toast, fruit, even ice cream. I adore you, American Spoon honey.








I loved this part of making the rolls.










Ground flaxseed and oatbran.





Pour some boiling water over it and let it absorb.















Even oats go in the mix!










Truly ‘multi-grain.’ 









When the yeast looks like this, it’s ready to go.

















Here is the oatbran/flax mixture. 











I probably could have just eaten a spoonful of it like that.









Into the mixer the ingredients go.















And once everything is combined, place in a large, well-oiled bowl.













I took a peak at this up close and thought ‘this is going to be good…’














It is supposed to be set in a warm, dark place to rise.










This is about the darkest place in my house, and it certainly wasn’t warm because we didn’t turn on the heat until yesterday.








Luckily I have all of this wine to keep me warm in the chilly house.











Do you think we have enough wine? Especially when I’m the wine drinker in the family?








The secret spot behind the bar worked well – as you can see the dough doubled in bulk.














I weighed out 3 oz portions and rolled them into balls.











Set them in a round cake pan.








And brush the tops with egg wash.














My house smelled glorious with the scent of freshly baked bread.










And this time, it wasn’t from a candle.



How incredible do these look?








I opted not to add any seeds on top, with the exception of some course sea salt.











I like sesame seeds, and poppy seeds are ok, but place a fennel or caraway seed near me and I may stone you. Or just run away. Or just push it out of my face. Drama.






The up-close version.











Guess who is using her macro setting??? :)







My hubby spread some butter and jam on these.










I thought about how amazing they would be dipped in gravy. 



Does that defeat the purpose of whole wheat, multigrain?





Well maybe I’ll make a vegetable gravy. I can count it as my daily vegetable intake, since you all know how much I love them.





Multigrain Rolls

adapted from Martha Stewart’s Baking Handbook

1/4 cup oat bran

1/4 cup ground flaxseeds

1/2 cup boiling water

1/2 cup warm buttermilk

1/2 envelope active dry yeast

1/4 cup honey

1 whole egg + 1 yolk

1/3 cup rolled oats

2 1/4 cups whole wheat flour

1 tablespoon sea salt

salt and pepper to taste

olive oil to coat bowl

mixed seeds (optional)


Combine oat bran and flaxseeds in bowl and cover with boiling water. Let sit until absorbed and completely cooled.


In the electric mixer bowl, whisk together warm milk, yeast and honey. Let sit until foamy, about 5-10 minutes.


Once foamy, add 1 whole egg, oats, 3/4 cups whole wheat flour, oat bran mixture, salt and pepper with electric mixer on low speed. Add more whole wheat flour, 1/2 cup at a time to make a soft, slightly sticky dough. Place dough in an oiled bowl and cover. Let rise in a warm place until it has doubled in size, about 2 hours.


Oil one 8-9 inch cake pan. Separate dough into 3 ounce sections, rolling each into a ball. Set in the round cake pan and cover. Let rise until doubled, about 30-45 minutes.


Preheat oven to 375. In a small bowl, whisk remaining egg yolk. Brush rolls with the egg wash, sprinkled with sea salt and add additional seeds if you would like. Bake until golden brown on top, about 20-25 minutes.





And now…



A Glo Bar Giveaway!!













I’m sure so many of you have been DYING to try Angela’s Glo Bars like I have.



I am so excited to give away a GLO BAR VARIETY PACK to one lucky reader! Glo bars are 100% certified organic!


Per GloBakery: in the variety pack you will receive a total of 10 bars in these varying flavors:

  • Classic (Chunky Peanut Butter)
  • Revive (Dark Chocolate Chunky Peanut Butter)
  • Renew (Post-workout, high protein hemp)
  • Endure (Cranberry Apricot Spelt)
  • Run (Pre-workout w/ energizing raw maca)



Is your mouth watering yet?



To enter, visit Angela’s bakey and tell me which flavor you can’t wait to try and why. The winner will randomly be chosen Friday (Oct 16th) at 8am EST.

You can also follow me on Twitter, tweet about the giveaway or add me to your blogroll, but that’s just if ya like me. :)




Have a great evening!