Raisin Flaxseed rolls

Add, in order, to the bread machine bowl:

1 1/2 tsp active dry yeast
1/2 cup sesame seeds
1/2 cup flax seeds
2 cups white bread flour
1 cup whole wheat flour
2 TBSP white sugar
2 TBSP butter (margarine will do if you must!)
2 TBSP dry milk powder
(or eliminate milk powder and substitute milk for water)
1 1/2 tsp salt
1 1/2 cups lukewarm water

load it all in the bread machine bowl, in sequence, set the machine for "dough" and press "go!" I usually hold back a bit of the water until every thing else has mixed, adding a little bit of the remainder at a time until the dough is firm but soft.

While the bread machine is producing dough for you, measure and set aside:
1 1/2 cups raisins.

Most bread machines will mix the ingredients, let the bread raise for a while, then mix some more, and let it raise again. Four minutes before the end of the last real mixing time, add the dates. Let the bread finish mixing and let it raise a little.

Remove the bread from the machine before it's finished raising. Cut it into small pieces and shape as desired. There's room for a great deal of creativity here. I spread the bread on a floured cutting board, until it was about 1/2" thick, and used a wide-mouth canning jar to cut 3" circles: I was aiming for a "Australian toaster biscuit" kind of vibe.

Place the rolls in a warm place to raise again; it will probably need to be noticeably warmer than room temperature.

Pre-heat the oven to 350 degrees. Bake at 350 for 20 or 22 minutes until the inside is completely cooked (I don't know how long. I tried to cook it in the bread machine. It didn't work). Cool on a cooling rack.

These are good hot (either fresh from the oven, or sliced and toasted) and buttered.