Ingredients

• 2 1/2 cups warm water (625 mL)
• 1/4 cup oil (60 mL)
• 2 tbsp. sugar (30 mL)
• 2 tsp. salt (10 mL)
• 1 egg
• 1/2 cup Red River Cereal (uncooked) (125 mL)
• 1/4 cup cornmeal (60mL)
• 1 cup oatmeal (250 mL)
• 1/2 cup sunflower seeds (60 mL)
• 1 cup whole wheat flour (250 mL)
• 4 cups white flour (1L)
• 2 tbsp. instant yeast* (30 mL)
• 1 egg white
• Extra oatmeal for sprinkling on buns

Directions

1. In a large mixing bowl, combine water, oil, sugar, salt, egg, cereal, cornmeal, oatmeal, sunflower seeds, whole wheat flour, 2 cups (500 mL) white flour and yeast. Mix with an electric mixer or whisk.
2. Gradually add the remaining flour and work it into the dough, either with a dough hook on the mixer, or by hand. If by hand, turn the dough out onto a well-floured surface and work in the flour with a kneading motion, until the dough feels soft, smooth and velvety, 8-10 minutes. You may need MORE or LESS flour.
3. Place the dough in a well greased bowl, turning the dough to grease the top. Cover the dough with a cloth and put in a warm place to rise until doubled in size, about an hour.
4. Punch down the dough and turn it out onto a well greased surface. With a bread knife, cut the dough into 2 equal pieces. Cut each 1/2 into 12 equal pieces and shape them into buns. Place them on a greased tray, cover with cloth and put them in a warm place to rise until doubled in size. about an hour.
5. Brush top of buns with beaten egg white and sprinkle with oatmeal.
6. Bake at 400°F (200°C) for 15 minutes. Remove the buns from the pans and cool them on cooling racks.