Multigrain Rolls/Buns -- filled with seeds, grains, whole wheat flour & more

I'm getting ready for my high school class reunion and need buns to serve with pulled pork. Previously, I've made Potato Puff Rolls and Hawaiian Rolls and had every intention of purchasing a multigrain roll for the third option . . . but I couldn't find what I wanted so it was back to the kitchen. And, that's fine as Barry was trimming and browning the pork that we'll slow-bake tomorrow in pork stock. 

I adapted a King Arthur recipe for slider buns, that I had made before, to create the recipe that follows . . .

Multigrain Rolls/Buns      Makes 20

1 ½  cups water heated to 120°  4 tablespoons softened butter 2 large eggs ½  cup granulated sugar 2 ½ teaspoons salt 2 tablespoon instant yeast About 1/4 cup+ grain flakes (I used a combination of rye and barley flakes which are similar in appearance to rolled oats; these flakes were purchased at Glenn's Bulk Food near Hutchinson, Ks; if unavailable, use rolled oat -- either old-fashioned or quick) 2 tablespoons flax seeds 2 tablespoon sunflower seeds  About 7 cups (more or less) flour -- a combination of all-purpose (about 5 cups) + 1 cup whole wheat + 1 cup bread flour . . . or any combination you prefer                             Toppings 1 egg mixing with about a tablespoon of water A mixture of seeds (about 3 to 4 tablespoons+ total) -- rye & barley flakes or oatmeal, flax seeds, sunflower seeds  Add roll ingredients — water through sunflower seeds + 2 cups flour   and mix (using the flat blade) in a Kitchen-Aid mixer. Add about 2 to 3 cups more of the flour . . . about ½ cup at a time. Once mixed, change to the dough hook and knead until dough is smooth and not sticky, adding more flour as needed — dough should pull away from the sides of the bowl and form a cohesive mass.  Add dough to a bowl that has been drizzled with vegetable oil, turn and then cover with a towel; let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. (For a faster rise, add to a warm oven set on low (about 190°). Gently deflate the dough. Using a bench knife (dough cutter) or a knife, divide dough into 20 pieces (each weighing approximately 2 ½  oz.). Shape dough into balls and place on a silicon-lined baking sheet (or use parchment paper that has been sprayed with pan release). Using your hand, slightly flatten balls of dough. Brush rolls with egg mixture and sprinkle on seed mixture. Again, use your hand to lightly press seed into dough. Cover and let rise about an hour.  Preheat oven to 375°. Bake the buns for 10 to 12 minutes, until they’re a light golden brown; when tapped on the bottom, they should sound hollow if baked through. Remove them from the oven, and cool on a rack. Recipe without photos . . . Multigrain Rolls/Buns      Makes 20 1 ½  cups water heated to 120°  4 tablespoons softened butter 2 large eggs ½  cup granulated sugar 2 ½ teaspoons salt 2 tablespoon instant yeast About 1/4 cup+ grain flakes (I used a combination of rye and barley flakes which are similar in appearance to rolled oats; these flakes were purchased at Glenn's Bulk Food near Hutchinson, Ks; if unavailable, use rolled oat -- either old-fashioned or quick) 2 tablespoons flax seeds 2 tablespoon sunflower seeds  About 7 cups (more or less) flour -- a combination of all-purpose (about 5 cups) + 1 cup whole wheat + 1 cup bread flour . . . or any combination you prefer                             Toppings 1 egg mixing with about a tablespoon of water A mixture of seeds (about 3 to 4 tablespoons+ total) -- rye & barley flakes or oatmeal, flax seeds, sunflower seeds  Add roll ingredients — water through sunflower seeds + 2 cups flour   and mix (using the flat blade) in a Kitchen-Aid mixer. Add about 2 to 3 cups more of the flour . . . about ½ cup at a time. Once mixed, change to the dough hook and knead until dough is smooth and not sticky, adding more flour as needed — dough should pull away from the sides of the bowl and form a cohesive mass.  Add dough to a bowl that has been drizzled with vegetable oil, turn and then cover with a towel; let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. (For a faster rise, add to a warm oven set on low (about 190°). Gently deflate the dough. Using a bench knife (dough cutter) or a knife, divide dough into 20 pieces (each weighing approximately 2 ½  oz.). Shape dough into balls and place on a silicon-lined baking sheet (or use parchment paper that has been sprayed with pan release). Using your hand, slightly flatten balls of dough. Brush rolls with egg mixture and sprinkle on seed mixture. Again, use your hand to lightly press seed into dough. Cover and let rise about an hour.  Preheat oven to 375°. Bake the buns for 10 to 12 minutes, until they’re a light golden brown; when tapped on the bottom, they should sound hollow if baked through. Remove them from the oven, and cool on a rack.