Multigrain Yeast Rolls

Have I mentioned before how much my family adores bread? It's crazy. I have long since stopped fighting it, and if anyone develops this trendy gluten-intolerance thing we are in serious trouble! At any rate, I figure if they're going to be eating so much bread it might as well be fairly good for them. A while back I purchased a 7-Grain Hot Cereal Blend from Bob's Red Mill for a multigrain bread recipe, which we all really enjoyed. Recently I came across a different yeast roll recipe and I immediately thought of making them multigrain with this cereal. They were soft, tender, and absolutely delicious!

Multigrain Yeast Rolls

2-1/3 cups water, divided
1/2 cup quick-cooking oats
1/2 cup 7-grain cereal
2/3 cup brown sugar
3 tablespoons butter, softened
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast (4-1/2 teaspoons)
2 cups whole wheat flour
3-4 cups all-purpose flour

In a mixing bowl, combine the oats and cereal. Pour two cups boiling water over and stir. Let sit for 2 minutes, then stir in the sugar, butter, salt and remaining water. Let cool to 110° - 115°. Add in yeast, wheat flour and 1 cup all-purpose flour. Blend well. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and no longer sticky. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place for one hour or until doubled. Turn dough out onto a floured surface and divide into 24 rolls. Place in greased pans. For crusty rolls, use baking sheets and allow space between the rolls. For softer rolls (my personal favorite), snuggle them into round cake pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15 minutes on baking sheets or 20-22 minutes in cake pans. Yield: 2 dozen