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1
Combine the oat bran and flax seeds in a small bowl.
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2
Pour the boiling water into the bowl and mix to moisten.
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3
Let sit until the water is absorbed, about 5 minutes.
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4
Set aside to cool.
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5
Meanwhile, in the bowl of an electric mixer, combine the milk, yeast and honey; mix briefly to blend.
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6
With the dough hook and the mixer on low speed, mix in the eggs, oats, wheat flour, pepper, salt and oat bran mixture until combined.
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7
Slowly add enough all-purpose flour, 1/2 cup at a time, to make a soft, slightly sticky dough.
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8
Continue to knead on medium-low speed, about 3 minutes.
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9
Form the dough into a ball.
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10
Transfer the dough to a lightly oiled bowl, turning once to coat.
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11
Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 1/2 - 2 hours.
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12
Brush a baking dish lightly with oil (a 10-inch round baking dish will do).
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13
On a lightly floured surface, turn the dough out and divide into 16 equal pieces.
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14
Form each portion into a ball and place the dough balls in the baking dish, spaced slightly apart so they have room to grow together.
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15
Cover and let rise until puffy and nearly doubled in bulk, about 30 minutes.
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16
Preheat the oven to 375 degrees F. In a small bowl whisk together the egg yolk and water.
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17
Brush lightly over the proofed rolls.
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18
Sprinkle the unbaked rolls with the seed mixture and coarse salt.
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19
Bake until the tops are golden, about 26 minutes.
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20
Let cool 10-15 minutes before removing from the pan.
