Multigrain Buns Recipe

4.5 2 2
Multigrain Buns Recipe
Multigrain Buns Recipe photo by Taste of Home
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Multigrain Buns Recipe

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4.5 2 2
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 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 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 vegetable oil
  • 3 tablespoons butter or margarine, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon caraway seed
  • 1/2 teaspoon vinegar
  • 5-1/2 to 6 cups all-purpose flour
  • 2 tablespoons water
  • Additional oats

Directions

In a bowl, dissolve yeast in warm water. Add 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 board; knead until smooth and elastic, about 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. Yield: 1-1/2 dozen.
Originally published as Multigrain Buns in Taste of Home October/November 1995, p8

Nutritional Facts

1 each: 267 calories, 8g fat (2g saturated fat), 29mg cholesterol, 233mg sodium, 42g carbohydrate (2g sugars, 3g fiber), 8g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 3 cups warm water (110° to 115°)
  • 1-1/2 cups 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 vegetable oil
  • 3 tablespoons butter or margarine, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon caraway seed
  • 1/2 teaspoon vinegar
  • 5-1/2 to 6 cups all-purpose flour
  • 2 tablespoons water
  • Additional oats
  1. In a bowl, dissolve yeast in warm water. Add 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 board; knead until smooth and elastic, about 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. Yield: 1-1/2 dozen.
Originally published as Multigrain Buns in Taste of Home October/November 1995, p8

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MY REVIEW
Anne User ID: 9233545 271606
Reviewed Aug. 10, 2017

"This is fabulous recipe but most definitely needs at least 1 cup more of flour. Or a decrease of water. Light and fluffy. Baked for 23 minutes. Will make again for sure."

MY REVIEW
jfactor130 User ID: 1024087 6599
Reviewed Jun. 7, 2011

"This are delicious. I made mine smaller and got 35 buns, I also swapped some multi-grain flour for the all purpose flour and omitted the caraway seeds (not everyone in my house enjoys that flavour). But other than that made as stated. Very delicious, I've made these twice in one week!!"

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