In the large bowl of your electric mixer, stir together the cereal, 1 c. (250 mL) of the flour, the sugar, salt and yeast.
Set aside.
In a small saucepan, heat milk, water and margarine until warm.
Add to cereal mixture.
Reserve 1 T. (15 mL) of the egg.
Add remaining egg to cereal mixture.
Beat 30 seconds at low speed of electric mixer, scraping bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in remaining flour to make a stiff batter. (Add a small amount of extra water if dough is too stiff.) Cover dough loosely.
Let rise in warm place until doubled.
Stir down the batter.
Portion batter evenly into 16 greased 2/4 in. (6.4 cm) muffin pan cups.
Brush tops of rolls with reserved egg.
Sprinkle with poppy or sesame seed, if desired.
Bake at 400°F (200°C) for 18 to 20 minutes or until golden.