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.)

Once the mixture froths, add salt + oil and stir.

In another bowl, mix whole wheat flour + 1 cup all-purpose flour + flax seed powder + rolled oats and add this to the yeast mixture.

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.

Add the remaining 1/4 cup + few more tablespoons of all-purpose as needed.

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.

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.

Cover it with a damp towel and keep this for the second rise or until double, i.e., about 40 minutes.

Mix all the ingredients for egg wash (Egg + water + salt) and gently brush over the bun and towards the sides.

Sprinkle some flax seeds and rolled oats. With a sharp kitchen scissor cut the top of the rolls two times making a cross.

Bake in a preheated 200 Degrees Celsius / 400 degrees Fahrenheit oven for 20 to 25 minutes until the top is golden brown.

Take the rolls out of the oven and immediately brush some melted butter on top. (optional)