Whole Wheat Dinner Rolls

1. In a small saucepan, bring 1 cup of water and the Coaches Oats to a boil. | 2. Reduce the heat to medium-low and simmer for about 6 minutes. Remove from heat and let the mixture cool to lukewarm.

1. In a medium bowl, dissolve the yeast in 1/3 cup of warm water with the sugar. | 2. Stir gently and let sit for 10 minutes until frothy.

1. Add the cooled oats mixture to the yeast mixture. | 2. In the bowl of an electric mixer, combine the oats mixture with butter, salt, molasses, honey, wheat germ, and milk. | 3. Using the paddle attachment, mix until well combined.

1. Add 1 cup of whole wheat flour and 2 cups of all-purpose flour to the mixture. Mix until combined. | 2. Switch to the dough hook attachment. | 3. On low speed, gradually add the remaining whole wheat flour a little at a time. After adding about 2 cups, let the mixer knead the dough for 1–2 minutes. | 4. If the dough sticks to the bowl, add 1/4 cup more flour at a time, kneading until the dough forms a smooth ball and pulls away from the sides. | 5. Knead on medium-low speed for 8–10 minutes.

1. Remove the dough and lightly spray the mixing bowl with cooking spray. | 2. Place the dough back in the bowl, cover with a towel or plastic wrap, and let it rise in a warm, dry place until doubled in size (about 1–2 hours).

1. Punch down the risen dough and divide it into 2.5-ounce portions (you should get about 19 rolls). | 2. Shape each portion into a smooth ball and place on a baking sheet. | 3. Cover with a tea towel and let rise for about 45 minutes.

1. During the last 20 minutes of rise time, preheat your oven to 375°F (190°C). | 2. Place a Dutch oven or oven-safe pot filled with water on the lowest rack to create steam.

1. Brush the tops of the rolls with an egg wash for a golden finish. | 2. Bake for 17–23 minutes until the bottoms are light brown and the tops are slightly darker due to the molasses. | 3. Cool the rolls on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.