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1
In large mixer bowl, with paddle attachment, add 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, dry milk and yeast.
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2
Mix 30 seconds to combine ingredients.
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3
In microwaveable bowl, heat water, oil and agave syrup to 120 to 130F Pour liquid into flour-yeast mixture and beat on low speed 1 minute.
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4
Scrape bowl; cover and let rest 15 minutes.
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5
Mix in 2 eggs, salt, onion and garlic powder; beat on low speed 1 minute.
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6
Add remaining 2 cups whole wheat flour, 1/4 cup at a time.
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7
Using dough hook, add enough of the remaining 1 cup all-purpose flour to form a slightly sticky dough.
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8
Knead with dough hook 6 minutes on medium speed.
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9
Add wheat germ and 1 tablespoon chia seeds; continue kneading 2 minutes.
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10
Place dough in large, oiled bowl, turn to coat top.
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11
Cover; let rise in warm place until double, about 1 1/2 hours.
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12
Lightly oil 18 standard-size, 2 1/2 x 1 1/4-inch muffin cups.
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13
Punch down dough; divide into 18 equal pieces.
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14
Shape into a smooth ball, and place in muffin cup.
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15
Cover; let rise until almost double, about 30 minutes.
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16
Carefully brush with egg wash and sprinkle remaining chia seeds on top.
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17
Bake in preheated 375F oven 15 to 18 minutes, until golden brown.
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18
Place rolls on cooling rack.
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19
Serve warm.
