MASLIN ROLLS Makes 12
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1/4 cup warm water (105"F to 115"F) 1 package plus 1 /4 teaspoon dry yeast 1 teaspoon sugar Combine warm water, yeast and sugar in large bowl. Stir to dissolve yeast. Let mixture stand until foamy, about 10 minutes. 1 2/3 cups milk, room temperature 3 tablespoons vegetable oil 2 teaspoons salt 1 cup whole wheat flour. 2 cups (about) bread flour Mix in cups milk, vegetable oil and salt. Add whole wheat flour and 1 1/2 cups bread flour and stir 2 minutes. Cover with plastic; let dough rise in warm draft free area until puffy, about 30 minutes. 3/4 cups old-fashioned rolled oats 3/4 cup Farina 3/4 cup toasted wheat germ Gradually mix oats, rye flakes and wheat germ into dough. Mix in enough remaining bread flour to form slightly sticky dough. Knead dough on lightly floured surface until elastic, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic. Let rise in warm draft free area until doubled in volume, about 1 hour. Additional milk Additional rye flakes Place parchment paper on heavy large baking sheet. Punch down dough, Turn out dough onto lightly floured surface. Divide in half. Cut each half into 6 pieces. Roll each piece into ball. Transfer to prepared baking sheet, spacing evenly. Using razor blade, cut cross pattern in top of each dough ball. Cover and let rise in warm draft free area until almost doubled, about 1 hour. Preheat oven to 425F. Brush rolls with milk. Sprinkle with flakes. Bake until rolls are brown and sound hollow when tapped on bottom, about 20 minutes. Transfer to rack and cool. Adapted from recipe by Jill Foster