Instructions: Combine water, sugar and yeast in small dish. Let stand to proof.

Processor Method:
Put dough blade in workbowl. Add flours, oats and salt. Pulse to combine. Cut butter into 4 pieces. Add to workbowl and pulse several times to cut into dry ingredients. Turn machine on and pour in the proofed yeast and then the egg/milk mixture in a slow, steady stream. After mixture forms a ball, let it revolve around workbowl for about 60 times. Remove dough and place in zip-type bag and set in warm place until doubled (about 30 minutes).

Hand Method:
Put milk/egg mixture in large mixing bowl. Whisk together. Stir in the yeast mixture. Combine flours, oats and salt. Add 1/2 to mixing bowl and beat well for 1 minute. Add remaining dry ingredients and stir together. Empty out onto lightly floured board and knead for about 8 minutes. Place dough in zip-type bag and set in warm place until doubled (about 30 minutes).

To Complete (both methods):
Prepare pans: Spray 2-9" round pans or 2-8" square pans with non-stick pan spray. Spray the area where you will be working with the dough with the pan spray as well. Divide dough into 2 equal pieces. Cover the one piece to keep from drying out. Divide the piece you are working with into 16 fairly even balls. Arrange balls in one of the pans. Repeat with remaining dough. Drape pans with sprayed plastic wrap and set in warm place to rise until doubled (about 20 minutes). Preheat oven to 375 F. while roll dough is rising.

When dough has doubled, brush with egg wash and sprinkle with poppy, caraway or sesame seeds or a combination of all three. If desired you may also sprinkle lightly with coarse salt.

Bake rolls for 20-25 minutes, until tops are browning and internal temperature of one roll is 190 F.

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