Mix the honey in the warm water, and dissolve the yeast in it and allow it to proof (about 5 to 10 minutes). Soak the rolled oats in the milk and keep aside for about 15 minutes.

Put all remaining dry ingredients in a food processor bowl and pulse a couple of times to blend well. This can be done by hand too, if you prefer.

(I usually do this in the processor but the lid of my processor bowl cracked and is still in the process of being replaced. So my daughter stepped in and helped out with the kneading this time.)

Add the oil, oat-milk mixture and the yeast mixture and pulse (or knead) until the dough just comes together as a rough ball. Now scrape the dough out onto a lightly floured work surface and add the seeds.

Knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with. Knead till the dough is smooth yet very slightly sticky yet manageable. Shape into a ball.

Place the dough in an oiled bowl, cover and allow to rise till double in volume (about an hour or so)

Now deflate the dough by pressing and pushing with your wrist and fold the dough over on itself a few times and allow to rise again, for about 1/2 an hour.

Take the dough and flatten it slightly to remove any air bubbles and divide it into 6 (or 8 for smaller rolls) portions. Shape into rolls (this dough lent itself to decoratively shaping the rolls). If you prefer, you can shape this dough into plain rolls or even one single loaf.

Place on a baking sheet dusted with cornmeal. Cover with a damp cloth and allow to rise till double. If you have made plain rolls or a loaf, you might like to slash them decoratively, using a sharp knife, at this point. Just ensure they don't get deflated while slashing.

Bake the rolls at 190C (375F) for about 40 minutes or till the rolls sound hollow when tapped.