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Multigrain Buns

 Multigrain Buns
Delicious with a meal or to make a sandwich, these light and tasty rolls have a super nutty flavor.—Josie Drzewicki, Spirit River, Alberta
18 ServingsPrep: 20 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 3 cups warm water (110° to 115°)
  • 1-1/2 cups King Arthur Premium 100% Whole Wheat Flour
  • 1 cup old-fashioned oats
  • 1 egg plus 1 egg yolk
  • 1/4 cup sesame seeds
  • 1/4 cup salted sunflower kernels
  • 1/4 cup canola oil
  • 3 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon white vinegar
  • 5-1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons water
  • Additional oats

Directions

  • In a large bowl, dissolve yeast in warm water. Add the whole wheat
  • flour, oats, 1 egg, sesame and sunflower seeds, oil, butter, sugar,
  • salt, caraway, vinegar and 2 cups all-purpose flour. Beat until
  • smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about

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Multigrain Buns (continued)

Directions (continued)

  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in warm place until doubled, about 1 hour.
  • Punch dough down. Shape into 18 round balls; roll each into a 4-1/2
  • in. circle. Place on grease baking sheets. Beat egg yolk with water;
  • brush over buns. Sprinkle with oats. Cover and let rise until
  • doubled, about 45 minutes.
  • Bake at 350° for 20 minutes or until golden brown. Remove from
  • pans. Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 267 calories, 8 g fat (2 g saturated fat), 29 mg cholesterol, 233 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein.