Martha Stewart Is My Home Girl:

For real. She is. I don't know why everyone hates on Martha all the time because she's awesome. My Martha Stewart Baking Handbook has got to be the greatest cookbook ever written and I love it dearly. Sadly, it is not really mine and belongs to the library. I'm going to be heartbroken when I have to return it next week.  I've been baking a lot with the recipes from the book and here's one that I made last week: 

the dough, it has risen!

nice buns, eh?

Flax Seed Multi Grain Rolls 


You'll need: 

• 2/3 cup oats
• 1/4 cup flaxseed
• 1/2 cup boiling water
• 1 cup hot milk 
• 1/4 ounce dry yeast
• 1/4 cup honey
• 2 large eggs lightly beaten
• 1 large egg yolk 
• 1 pinch pepper
• 1 pinch salt 
• 3 cups whole wheat flour 
• 1 tbs coarse salt 

You should: 

1. Put flaxseeds in a bowl and cover with boiling water. Set the bowl aside to cool entirely. The water should absorb within 5 minutes. 
2. In a bowl whisk together the milk, yeast and honey. Let it rest for 5 minutes until foamy. 
3. Add whole eggs, oats, flour, seed mixture, pepper, and salt. If you have an electric mixer, now would be a great time to use it. Sadly, I don't so I just mixed it with a large wooden spoon like in the olden days. 
4. Slowly add the whole wheat flour, 1/2 cup at a time until a soft dough forms. Be careful not to over-mix the dough because then it'll lose its elasticity and before gross and icky. 
5.  Place the dough in a lightly oiled bowl and cover with a lid or plastic wrap. Put it in a warm place to rise. I usually put mine above the oven on a shelf because thats the warmest place in the kitchen. In the winter, by the heater is a good spot. 
6. Leave the dough until it doubles in bulk; it usually takes 1 1/2 to 2 hours for it to rise. 
7. Divide the dough into fist size balls and place them in 2 olive oiled cake pans.  Cover the pans and let rise until the dough doubles again in bulk. This should take about 20-25 minutes. 
8. By the way- now is an excellent time to preheat the oven to 375 degrees 
9. Meanwhile, in a small bowl whisk together the egg yolk and 1 tbs water
10. When the dough is done rising, brush the rolls with the egg wash, sprinkle with seeds and salt. 
11. Bake the rolls until they are dark brown in colour, about 20 minutes.
12. Let the rolls cool for 15 minutes without removing them from the pans before unmolding and serving.