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1
In the bowl of an electric mixer, combine the yeast, water, milk and sugar. Stir to dissolve the the yeast and let sit for 5 minutes (the mixture should start to foam and smell yeasty).
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2
Add the 9 grain cereal, oil, salt and the unbleached white flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add the white whole wheat flour 1/4 cup at a time until the dough pulls away from the sides of the bowl.
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3
Turn the dough out onto a lightly floured surface and knead for 4 minutes until it's smooth and elastic.
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4
Wash and dry your bowl and oil it lightly. Place the dough in the greased bowl and cover with a towel and let rise in a warm place for an hour (the dough should double in size).
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5
Turn the dough out onto a lightly floured surface and divide it into 6 equal pieces. Shape each piece into a ball and place on a parchment-lined baking sheet (try not to handle it too much). Cover the dough with a towel and let it rest while you make the topping.
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6
Preheat your oven to 380u00b0F.
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7
Combine all the topping ingredients in a bowl and beat with a whisk to combine. The consistency should be stiff like icing but spreadable. Add more water or rice flour if necessary. Let the topping stand for 15 minutes.
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8
Coat the top of each roll with a thick layer of topping ( I used a pastry brush to do this). You shouldn't have any topping left over.
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9
Put the rolls into the oven and bake for 30 minutes. Allow them to cool completely on a wire rack before eating.
