Published November 1, 2006.
For a multigrain roll recipe with great grain flavor and a light texture, we turned to long kneading preceded by an autolyse, a resting period just after the initial mixing of water and flour that gives the flour time to hydrate. The rolls then baked up light yet chewy, without being tough. After driving from store to store to collect a variety of individual grains for our multigrain roll recipe, we finally hit upon a convenient, one-stop-shopping alternative: packaged seven-grain cereal. When we added the cereal to the dough straight from the package, some of the grains remained quite hard. We solved the problem by making a thick porridge with the cereal before adding it to the dough.
Don't confuse 7-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled 7-grain. Our favorite brands of 7-grain mix are Bob's Red Mill and Arrowhead Mills. Leftover rolls can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrapped with an additional layer of aluminum foil, the rolls can be frozen for up to one month. This recipe works for a 9 by 13-inch baking dish or two 9 by 9-inch baking dishes.
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