As long as I can remember, my favorite dishes at the Thanksgiving table have been rolls and mashed potatoes.  Forget the turkey, I really just want the carbs.  These honey yeast rolls will probably always hold the number one spot in my heart for perfect dinner roll, but for the sake of variety I like to serve another option at Thanksgiving as well.  Enter these multigrain rolls.  With wheat flour, oatmeal, oat bran and flax seeds in the dough, they certainly earn their title – but not in a bad way.  All these ingredients plus the seed-salt sprinkle on top combine to make these hearty rolls taste great and provide some nutritional value.  I made them this weekend in preparation for the holiday.  We taste-tested one on its own and enjoyed it, but I felt it was missing something.  Then I tried it with a dab of honey butter and my oh my, it was just the thing.  The slightly sweet and rich honey butter is an ideal compliment to this soft, earthy roll.  I am glad both the rolls and butter are already wrapped up and stored for Thanksgiving, otherwise I might be in trouble.

Note: I know because I mentioned it that someone will ask for my honey butter recipe.  Truth is, I don’t use one.  I just mix room temperature, unsalted butter with honey and a pinch of salt until it tastes delicious.  Fancy!


For the dough:
½ cup oat bran
¼ cup flax seeds
½ cup boiling water
1 cup warm milk (105-110˚ F)
2¼ tsp. instant (rapid rise) yeast
¼ cup honey
2 large eggs
2/3 cup old-fashioned (not instant) oats
7 oz. (1¼ cups) whole wheat flour
1 tsp. freshly ground black pepper
1 tbsp. salt
15 oz. (about 3 cups) all-purpose flour
Oil, for greasing the bowl

For the topping:
1 large egg yolk
1 tbsp. water
2 tbsp. mixed seeds (poppy, sesame, fennel, etc.)
Coarse salt, for sprinkling


  • 01

    Combine the oat bran and flax seeds in a small bowl.  Pour the boiling water into the bowl and mix to moisten.  Let sit until the water is absorbed, about 5 minutes.  Set aside to cool. Meanwhile, in the bowl of an electric mixer, combine the milk, yeast and honey; mix briefly to blend.  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.  Slowly add enough all-purpose flour, ½ cup at a time, to make a soft, slightly sticky dough.  Continue to knead on medium-low speed, about 3 minutes.

  • 02

    Form the dough into a ball.  Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1½-2 hours.

  • 03

    Brush a baking dish lightly with oil (I used a 10-inch round baking dish).  On a lightly floured surface, turn the dough out and divide into 16 equal pieces, about 2½ ounces each.  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.   Cover and let rise until puffy and nearly doubled in bulk, about 30 minutes.

  • 04

    Preheat the oven to 375˚ F.  In a small bowl whisk together the egg yolk and water.  Brush lightly over the proofed rolls.  Sprinkle the unbaked rolls with the seed mixture and coarse salt.  Bake until the tops are golden, about 26 minutes.  Let cool 10-15 minutes before removing from the pan.


  • Those rolls are beautiful and so tempting!



  • Ashlee MacDonald

    Did you freeze your rolls or leave them out a room temp until Thanksgiving? I was wondering if I make them them now if they will get hard by the big day. Thanks!

  • Annie

    I freeze after baking and will thaw and rewarm later.

  • We’re with you….carbs, carbs and more carbs please. These rolls look delicious! Carby and delicious.

  • Your rolls look fabulous!
    After making all those wonderful Thanksgiving dishes I tend to
    not worry about the rolls and buy store bought. I need to rethink that
    huh? You are making a believer out of me!
    Happy Thanksgiving!!

  • Lovely. I belive the taste is fantastic too.

  • Ohhh it looks soo yummy!! I think I should send this recipe to my mom as a hint :P haha


  • These rolls are beautiful, and I love all of the different grains used to make them. Do they freeze well? I like to make homemade bread/rolls and freeze leftovers for quick weeknight meal accompaniments.

    Although I always have a small serving, turkey is my least favorite item on the Thanksgiving table – I’m all about the sweet potatoes, cranberry sauce, roasted veggies… and these rolls if they were offered :).

  • Annie

    Lauren, I haven’t tried a thawed one yet but in my experience, nearly all yeast breads and rolls freeze well. I do the same as you, and always have a variety in the freezer to go with whatever meal we are having.

  • Liz @ Blog is the New Black

    Everything you post looks AMAZING!!!!

  • Karen

    These sound very yummy. But what doesn’t sound yummy that you make…ummmm I haven’t found anything yet. Just wondering, when you make these ahead of time what do you do to serve them on turkey day? Do you warm them at all or just serve as it at room temp? Happy Turkey Day to you and your family. gobble gobble

  • Karen

    ooops sorry, I didn’t read the comments before I posted my last post. Please forgive. :o)

  • Ehehehe…I’m all about the bread too…it’s an addiction. ;) The rolls look beautiful. The black pepper is a neat addition to the dough, which I wouldn’t have thought to add.

  • Virginia

    Oh, these were not the thing to look at when I am not only hungry but craving carbs… They look so good! I can’t wait to try them- along with your honey butter!

  • These rolls look amazing!! They’re so pretty too. Thanks for sharing and Happy Thanksgiving :-)

  • With rolls like these on the table, I’d totally bypass the turkey as well! Bring on the carbs!

  • mmm these rolls look incredible! i also don’t care much for turkey. my favorite dishes are the sweet ones, yams and cranberry sauce :)

  • Lauren

    The honey butter sounds delicious! I’ll have to add that in this year.

  • Looks great! I love making bread/rolls!

  • These look delicious for any day of the year! I love having them with soup or salads as well.

  • Yeap, this is right up my alley, will put this on my to do recipe list, they look superb, I hope my turn as good as these :-)

  • Even I, a non-baker, am tempted to try this. I’ll let you know.

  • Kat

    I showed my husband some of your posts yesterday and explained that this is where I get some of my yummier recipes (bacon, egg, toast cups; baked ziti; chicken cacciatore are some of our favorites)– I think he thought about moving to Indy for a moment ;) Love your stuff! You inspire me to be a better me! Or at least a more time-managed me lol

  • I’m trying my hand at “fancy butters” this Thanksgiving!

  • Oh, Annie! How do you do it?! These look so yummy – I want to try even though it’s not on my Thanksgiving to do list.

  • HB

    I’ve never made homemade rolls – really wanting to try these and your honey yeast rolls. Made the honey butter and herbed butter last year and loved them both. Although, more people were into the herbed by far…???… Planning on making them both again this year though! I LOVE how you’re posting make-aheads timed with Thanksgiving and when YOU are actually making them! I’m hosting Christmas so I may try my first rolls ever for it! Five days ahead totally doesn’t scare me:)

  • Wendy

    Can I make make these up until the point of baking, freeze the dough, and then bake when I need them on Thanksgiving?

  • The Cooking Bride

    Mmm, mmm. I love those carbs too!

  • Jessie

    Oh, sure. Post these now after I just made my honey yeast rolls and also vowed not to go back to the grocery store before Thanksgiving! ;) Thanks, these look yummy. Maybe they will be Black Friday Multigrain Rolls!

  • I am a bread freak….I can’t wait to try these.

  • Love these rolls! Thanks for giving this Aussie a little insight into the Thanksgiving day menu. Also I love the Spiced brown sugar cutout Cookies! Just beautiful!

  • Annie

    I haven’t tried it. My personal preference is to bake completely, freeze, then thaw and rewarm.

  • These rolls look delicious! I always make a bee-line for the rolls and the potatoes, at any meal. They are my favorite part!

  • Hi!do you think the flaxseeds can be eliminated or substituted with sesame seeds? Thanks :-)

  • Annie

    I don’t think that substitution would quite work. You could probably just omit them, but then you would need to adjust the amount of boiling water added to the recipe, though I’m not sure by how much.

  • Those rolls are simply heavenly! I love homemade rolls. Since baking 6 months ago, I have never bought another bread from local bakery. This one is a keeper!

  • Carbs are my fave part of Thanksgiving, too. And not only do these rolls look irresistible, they’re good for you with all those hearty grains.

  • These sound amazing, and I love that honey butter is the perfect addition – I love honey butter. I’ve been wanting to make some rolls to always have some on hand in the freezer and these may be just the ones to start with.

    PS – is it just me or do they kind of look like little “Everything” rolls with the toppings?

  • Annie

    Agreed! And I love everything bagels which is probably why I was drawn to these.

  • This recipe is much simpler than I previously thought. Thanks!

  • These sound very good, I especially like the topping. Alexis made a multigrain roll recipe for Thanksgiving yesterday and I like them a lot. I know it had sunflower seeds and I think maybe even pumpkin seeds too.

  • Andrea

    These rolls were *AMAZING*! I made them on the fly for Thanksgiving. I had total faith in you Annie, and they turned out beautifully! Will definitely be making these over and over again!

    Thanks for putting out such great recipes!

  • Jaclyn

    I made these rolls for Christmas dinner this year and they were fantastic! I even included the honey butter, which really added an extra something. Thanks Annie!

  • I’ve been eyeing these in the Martha Stewart cookbook! Happy to hear they turned out well and they look beautiful!

  • sherri

    Can use all wheat flour instead of the white flour?

  • annieseats

    They will likely be very dense if you do.

  • Carina

    I was wary of these because all other whole wheat rolls and bread I have made have been too dense. These, however were delicious! I used wheat bran instead of oat bran and topped them with a mixture of coarse salt, crushed fennel, garlic powder, pepper, flax seeds, caraway seeds and onion powder. Cookbook yummy! Thanks Annie!!!!!