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Mix yeast + honey + warm water to a mixing bowl and let it rest for 15 minutes or until the mixture froths. (I heated the water in the microwave for 40 seconds.)
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Once the mixture froths, add salt + oil and stir.
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In another bowl, mix whole wheat flour + 1 cup all-purpose flour + flax seed powder + rolled oats and add this to the yeast mixture.
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Knead until a soft but slightly sticky dough forms. If not using a stand mixer, knead well for about 6-10 minutes with the palm of your hands, stretching the dough so that gluten can develop.
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Add the remaining 1/4 cup + few more tablespoons of all-purpose as needed.
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Transfer to a lightly oiled bowl and cover it with a damp cloth. Keep it aside for about 1 and 1/2 to 2 hours or till the dough almost doubles in size. Punch down the dough and transfer to a lightly floured work surface. Flatten it out and divide into 8 parts.
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Take a single piece at a time and fold the edges in the way shown in the image above. Keep the rough side on the baking sheet lined with baking paper/parchment paper or a non-stick mat. Repeat with the remaining seven rolls.
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Cover it with a damp towel and keep this for the second rise or until double, i.e., about 40 minutes.
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Mix all the ingredients for egg wash (Egg + water + salt) and gently brush over the bun and towards the sides.
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Sprinkle some flax seeds and rolled oats. With a sharp kitchen scissor cut the top of the rolls two times making a cross.
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Bake in a preheated 200 Degrees Celsius / 400 degrees Fahrenheit oven for 20 to 25 minutes until the top is golden brown.
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Take the rolls out of the oven and immediately brush some melted butter on top. (optional)