Combine all seeds; set aside. In a mixing bowl dissolve yeast in warm water. Add sugar, salt, shortening, eggs and whole-wheat flour. Beat until smooth. Stir in all-purpose flour to form a soft dough; add the extra ½ cup if dough is very sticky.
Mix until dough is smooth and elastic, about 5 min; or knead by hand 6 to 8 min. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hr.
Heat oven to 375F°. Turn dough onto a lightly floured surface and divide into four pieces. Divide each piece into 12 and roll into balls. Place ½ inch apart in greased baking pans. Cover and let rise until doubled, about 25 min. Brush with egg wash (a extra egg and 1 tablespoon water whisked together) and sprinkle with seed mixture. Bake until golden brown, 11 to 15 min.
Rolls can be made ahead, up to a day, and left in pans. Before serving, cover with foil and warm in oven
Notes
Make ahead!I bake the dinner rolls and leave them in the pans. The next day, just before serving, cover the pans with foil and heat in the oven for just a few minutes!Don't miss other Thanksgiving Side Dishes