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1
Combine the oat bran and flaxseeds in a medium bowl, and cover with the boiling water.
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2
Let sit until water is absorbed, about 5 minutes.
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3
Set aside to cool completely.
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4
In the bowl of an electric mixer, whisk together the warm milk, yeast, and honey.
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5
Let stand until foamy, 5 minutes.
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6
Attach bowl to a mixer fitted with the dough hook.
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7
With mixer on low speed, add whole eggs, oats, whole-wheat flour, pepper, salt, and reserved oat-bran mixture.
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8
Slowly add enough all-purpose flour, 1/2 cup at a time, to make a soft, slightly sticky dough.
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9
Knead on medium-low speed until it is springy to the touch, about 3 minutes.
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10
Place dough in a lightly oiled bowl; cover with oiled plastic wrap.
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11
Let rise in a warm place until dough has doubled in bulk, 1 1/2 to 2 hours.
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12
Generously brush three 8-inch round cake pans with olive oil.
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13
Divide the dough into 24 equal pieces (2 ounces each).
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14
Roll each piece into a ball.
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15
Place eight balls of dough in each prepared pan.
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16
Cover with plastic wrap, and let rise until doubled in bulk, 20 to 25 minutes.
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17
Meanwhile, preheat the oven to 375F.
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18
In a small bowl, whisk together the egg yolk and 1 tablespoon water.
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19
Brush rolls with egg wash, and sprinkle with seeds and coarse salt.
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20
Bake until dark golden brown on top, 20 to 22 minutes.
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21
Transfer pans to a rack to cool for 10 to 15 minutes before unmolding.
