Hearty Whole Grain Crescent Rolls

3/8 C warm water
3/4 C buttermilk
1 T melted butter
1.5 T honey
.5 T sugar
1 tsp salt

1.5 C hard white wheat flour (normal whole wheat flour would probably work just fine)
1 T vital wheat gluten
1-1.5 C bread flour (I used all-purpose without any problems and without adding extra gluten)

.5 T yeast

1.5 T flax seed, divided
1.5 T unsalted, shelled sunflower seeds, divided
1.5 T sesame seeds, divided 
1 t poppy seeds, divided

1 egg white
1 T cold water
1 T uncooked oats

1. Combine warm water, sugar and yeast in a bowl and let yeast proof.

2. While yeast is proofing, combine 1 T each of flax, sunflower, and sesame seeds and 1/2 t of poppy seeds in a small skillet, reserving the remainder to top the rolls. Toast over meduim heat, stirring frequently, until fragrant and the sesame seeds start to turn a light golden color. 

3. Combine buttermilk, melted butter, honey and salt of the bowl of a heavy-duty mixer. Combine hard white wheat flour, vital wheat gluten and toasted seeds in a separate bowl and then add to yeast mixture and mix well. Add bread flour, 1/2 C at a time, until dough pulls away from the sides of the bowl and it barely sticks to your finger. At that point, mix in mixer for 5 minutes.

4. Spray a large glass or metal bowl with nonstick cooking spray. When dough is kneaded, turn dough into bowl and cover with a clean dish cloth. Allow to rise in a warm place until doubled, about1 hour. 

5. Lightly flour a work surface (or spray with nonstick cooking spray). Grease 2 cookie sheets.

6. When dough has risen, transfer to work surface and divide in half. Roll each half into a circle about 12 inches in diameter and about 1/4-1/2 inch thick. Using a piza wheen, cut the dough into 12 equal wedges. **this made for rolls on the bigger side. I think even dividing the dough into three equal portions and then cutting those into 12 wedges each would make for a normal, maybe slightly small, roll.** Starting with the wide edge of each wedge, roll down to the point. Place on baking sheet andd form into a slight crescent. Repeat with remaining dough pieces. Cover and allow to rise until doubled, about 45 minites. When the dough has ten minutes left to rise preheat oven to 375.

7. Whisk together the egg white and water. Mix reserved seeds and oats in a small bowl. When the rolls are done rising, carefully brush tops of each with egg white mixture. Sprinkle evenly with seeds and bake 13-15 minutes or until barely golden on top. If possible, serve warm with butter.