Multi Grain Pan Rolls

• 2 cups water
• 1/2 cup bulgur
• 1 package (1/4 ounce) active dry yeast
• 1 cup warm milk (110° to 115°)
• 1/2 cup quick-cooking oats
• 1/3 cup honey
• 2 eggs
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 1-1/2 cups whole wheat flour
• 2-1/2 to 3-1/2 cups all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons each celery seed, fennel seed and sesame seeds
• 1 teaspoon poppy seeds

In a saucepan, bring water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15 minutes or until tender. Drain.

In a large bowl, dissolve yeast in warm milk. Add the oats, honey, eggs, salt, pepper, cooked bulgur and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a lightly floured surface; knead until elastic, about 6-8 minutes (mixture will be lumpy). Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down. Turn onto a lightly floured surface; divide into 22 pieces. Roll each into a ball.

Brush two 9-in. round baking pans with some of the oil. Arrange 11 balls in each pan; brush tops with remaining oil. Combine the celery seed, fennel seed, sesame seeds and poppy seeds; sprinkle over rolls. Cover and let rise in a warm place until doubled, about 40 minutes.

Bake at 375° for 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 22 rolls.