This recipe is a variation of my versatile Whole Grain Bread  recipe. It features white whole wheat for a mild flavor, plus thick rolled oats. Millet, sunflower and sesame seeds also go inside to add some crunch. Right before baking, you brush on an egg white and water wash and add a mix of seeds on the outside.
A little bit of sourdough starter adds a lot of flavor, but if you don’t have any you can substitute some yogurt for a similar effect. Proofing the rolls on a sheet of parchment paper makes it easier to slide them onto a hot pizza stone. If you don’t want to use the pizza stone, just proof them on a baking sheet and slide it in the preheated oven instead.
Using the dough cycle of the bread machine makes an easy job of these rolls. You can have them on the table in about three hours from start to finish, with maybe 20 minutes of active time. For a hard, crackly crust I use a steam treatment in the oven, but you can skip it if you want a softer roll. Use your choice of seeds or nuts on the inside and outside – they’re all good in these rolls!