Place two cups of water into a medium-sized pot and add oats and margarine. Bring to a boil and cook for about one minute, stirring to combine. Remove from heat and allow to cool until lukewarm.

Combine pumpkin, sunflower, chia, and flax seeds in a dry medium skillet and toast over medium heat, stirring, until lightly brown and starting to pop, five to seven minutes. Allow to cool.

Place the yeast and 1/3 cup warm water into the bowl of your mixer with the dough hook attached. Add the oat mixture, sugars, salt, seeds, whole-wheat flour, and three cups high-gluten flour. Knead until smooth, about seven to eight minutes. (Don’t worry if the dough appears dry at first, it will moisten once fully kneaded.)

Slowly add remaining cup of flour to the mixture and beat until fully incorporated. You should have a soft and slightly sticky dough. Place dough into a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.

While the dough is rising, place the seeds for the topping into one cup water to soak (so that they don’t burn while baking).

Punch dough down; allow to rest for 10 minutes.

Prepare two nine-inch (23-centimeter) round baking pans. Shape dough into 24 balls and place 12 balls into each baking pan. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

When finished rising, brush the rolls with beaten egg. Drain the seeds through a mesh strainer. Shake out any excess water and sprinkle over the top of the dough.

Bake rolls until golden brown, 20–25 minutes. Remove from pans to wire racks.