Light and Fluffy Chia Whole Wheat Rolls

• 2 12 cups whole wheat flour, divided
• 1 -1 12 cup all-purpose flour, divided
• 14 cup nonfat dry milk powder
• 1 12 tablespoons active dry yeast
• 1 cup water
• 14 cup grapeseed oil or 14 cup canola oil
• 14 cup light agave nectar
• 2 large eggs, lightly beaten
• 1 12 teaspoons sea salt
• 1 -2 teaspoon dried minced onion
• 14 teaspoon garlic powder
• 2 tablespoons toasted wheat germ
• 2 12 tablespoons chia seeds, divided
• 1 large egg plus 1 tablespoon water, beaten

1. In large mixer bowl, with paddle attachment, add 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, dry milk and yeast.
2. Mix 30 seconds to combine ingredients.
3. In microwaveable bowl, heat water, oil and agave syrup to 120 to 130F Pour liquid into flour-yeast mixture and beat on low speed 1 minute.
4. Scrape bowl; cover and let rest 15 minutes.
5. Mix in 2 eggs, salt, onion and garlic powder; beat on low speed 1 minute.
6. Add remaining 2 cups whole wheat flour, 1/4 cup at a time.
7. Using dough hook, add enough of the remaining 1 cup all-purpose flour to form a slightly sticky dough.
8. Knead with dough hook 6 minutes on medium speed.
9. Add wheat germ and 1 tablespoon chia seeds; continue kneading 2 minutes.
10. Place dough in large, oiled bowl, turn to coat top.
11. Cover; let rise in warm place until double, about 1 1/2 hours.
12. Lightly oil 18 standard-size, 2 1/2 x 1 1/4-inch muffin cups.
13. Punch down dough; divide into 18 equal pieces.
14. Shape into a smooth ball, and place in muffin cup.
15. Cover; let rise until almost double, about 30 minutes.
16. Carefully brush with egg wash and sprinkle remaining chia seeds on top.
17. Bake in preheated 375F oven 15 to 18 minutes, until golden brown.
18. Place rolls on cooling rack.
19. Serve warm.

whole wheat flour, flour, nonfat dry milk powder, active dry yeast, water, grapeseed oil, nectar, eggs, salt, onion, garlic, toasted wheat germ, chia seeds, egg

Taken from www.food.com/recipe/light-and-fluffy-chia-whole-wheat-rolls-517411 (may not work)