Seeded Whole Grain Herb Dinner Rolls

Steps

1. Prepare first: warm the whole milk, measure the lukewarm water, beat the egg, and crumble the rosemary. You will use half of the beaten egg in the dough and the other half as a wash; two-thirds of the sesame seeds go in the dough and the remaining third on top; most of the olive oil goes in the dough, with about 1 teaspoon held back for the bowl.
2. In a large bowl, whisk the bread flour, whole wheat flour, rye flour, ground flaxseed, two-thirds of the sesame seeds, instant yeast, salt, rosemary and thyme.
3. In a separate bowl, stir together the warm whole milk, lukewarm water, honey, all but 1 teaspoon of the olive oil, and half of the beaten egg; cover the remaining egg and refrigerate it.
4. Pour the milk mixture into the bread flour mixture and stir into a shaggy dough. Knead by hand 10 minutes (or 6 minutes in a stand mixer) until smooth, slightly tacky and elastic. This is about 67% hydration and 2% salt, counting the water and milk against the combined bread, whole wheat and rye flours.
5. Coat a large bowl with the reserved teaspoon of olive oil, add the dough, cover, and let it rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Line a 9x13-inch pan with parchment. Turn out the dough, divide it into 12 equal pieces of about 80 g, and shape each into a tight ball by tucking the edges underneath. Arrange them in the pan in 3 rows of 4.
7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy, touching each other, and the dough springs back slowly when poked. During the last 20 minutes, preheat the oven to 375°F (190°C).
8. Brush the rolls with the remaining half of the beaten egg and sprinkle with the remaining third of the sesame seeds.
9. Bake 22 to 25 minutes, until deep golden and the center of a middle roll reads 190°F (88°C).
10. Let the rolls cool in the pan 5 minutes, then transfer to a rack and cool at least 20 minutes before pulling apart and serving.