Multigrain Bread Rolls

In a microwave-safe cup, warm the milk for 25 seconds (to lukewarm).

Add yeast and sugar in the milk and let it stand for 5-10 minutes until it’s fully bloomed (if the yeast does not bloom then please do not continue to make it, that means yeast is not good and the bread won’t rise).

In a medium size bowl, sieve together whole-wheat flour, all-purpose flour, and salt.

Next, add all the remaining dry ingredients and only 2 tsp of sesame seeds, reserve 1 tsp for later use; mix well with spoon.

Once the yeast is bloomed, add into the floor and knead well (similar to chapatti dough); add some water as needed and knead dough very well.

Next, cover the bowl and keep it in a warm place for at least 1-2 hours or until it rises and doubles in size (this will be first proofing).

Uncover the bowl and knead again and shape the dough into 10 small rolls.

Spray a non-stick baking tray with cooking oil spray for about 2 seconds and begin placing each roll 2 inches apart; cover it and let it stand for another 30 minutes or until it rises and almost doubles in size (this will be the second proofing).

Preheat the over to 350 degrees