Ingredients
- 1 tsp sugar
- 1/2 cup hot water
- 1 pkge dry yeast
- 1-1/2 cups all-purpose flour
- 1-1/2 cups whole wheat flour
- 1 tsp salt
- 1-1/4 cups warm water
- 1/4 cup honey
- 2 tbsps vegetable oil
- 1/2 cup raisins
- 1/2 cup rolled oats
- 1/3 cup walnuts or pecans, chopped
- 1/3 cup sunflower seeds, toasted, unsalted
- 1 tbsp sesame seeds
- 1 tsp caraway seeds (optional)
Glaze
- 1 tbsp honey
- 1 tbsp hot water
- 1 tbsp rolled oats
Directions
- Dissolve sugar in 1/2 cup hot water, (115-120 degrees). Sprinkle yeast over top.
- Allow to rest for 10 minutes, or until doubled in volume.
- Meanwhile, combine all-purpose flour, whole wheat flour and salt.
- In another bowl, combine 1-1/4 cups hot water, 1/4 cup honey and oil.
- Stir yeast mixture down and combine with honey water.
- Stir in flour mixture and then add extra all-purpose flour until very soft dough is formed.
- Knead for 5 minutes in mixer, 10 minutes by hand or 1 minute in food processor.
- Stir in raisins, 1/2 cup rolled oats, walnuts, sunflour seeds, sesame seeds and caraway seeds.
- Add more flour if necessary. Dough should be soft, but not sticky.
- Place dough in large oiled bowl and cover with oiled plastic wrap.
- Allow to rise in warm spot for 1 hour, or until doubled.
- Punch dough down and divide in two.
- Roll each half in rope about 2" in diameter and cut into 3" lengths.
- Place on parchment paper-lined baking sheet.
- Cover loosely with oiled plastic wrap and allow to rise until doubled, about 15 minutes.
- To make glaze, combine honey with hot water; brush gently on rolls and sprinkle rolled oats on top.
- Bake in pre-heated 350 degree oven for 20-25 minutes.
- Cool on rack.
