Happy Thanksgiving, PJ! Wanted to report back on the Multigrain version I've done. They are excellent! I subbed 1/2c each of pumpernickel and white whole wheat flours for a cup of the AP. I exclusively use unsalted butter, and should have upped the salt a quarter teaspoon or so. I put the dough in a rising bucket, and popped it into the fridge overnight. Last night, I also soaked 1/2 cup of the mixed grains and seeds blend from KAF, adding about 3 tablespoons nigella seeds, in warm water, covered and put in the fridge. This morning, the dough had risen nicely overnight, and I brought it and the seed mixture out to come to temp and rise a bit more (about 1 hour). Then I followed the directions, mixing the drained seeds with melted butter and spreading over the 9"x12" rectangle. Then rolled up, cut and put into the pans. Covered and allowed to rise until pans were filled, and rolls were puffy. Then brushed a bit of the paprika-butter on top and popped the pans in the oven for 25 minutes, rotating halfway. Removed, brushed with the remaining butter (plus a little salt), and removed from the pans to racks for cooling. They are scrumptious! A friend visiting says they could make a satisfying meal on their own. I think I might try this recipe/process for a sandwich loaf sometime. Those seeds and grains would make delicious cheese sandwiches this winter!

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