Multigrain Buns
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
YIELD: 1-1/2 dozen.
Delicious with a meal or to make a sandwich, these light and tasty rolls have a super nutty flavor.—Josie Drzewicki, Spirit River, Alberta
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 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 all-purpose flour
-
2 tablespoons water
-
Additional oats
Directions
-
1.
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.
-
2.
Turn onto a floured surface; 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.
-
3.
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.
-
4.
Bake at 350° for 20 minutes or until golden brown. Remove from pans.
Nutrition Facts
1 each: 267 calories, 8g fat (2g saturated fat), 29mg cholesterol, 233mg sodium, 42g carbohydrate (2g sugars, 3g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC