Multigrain Buns Recipes

SOFT MULTIGRAIN BREAD

Steps:

• Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it's too hot, it will kill the yeast. If it became too cool, however, it's not a problem- the dough may just take a few extra minutes to rise.
• Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.
• Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
• Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 2 minutes OR knead by hand on a lightly floured surface for 2 minutes. Dough is soft, yet heavy.
• Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
• Grease a 9×5 inch loaf pan.
• When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect- in fact, it will probably be rounded on the edges. That's ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
• Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it's about 1-2 inches above the top of the loaf pan, about 1 hour. (See photo above for a visual.)
• Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the bread towards the bottom of the oven so the top doesn't burn.)
• Bake for 35-40 minutes- if you notice the top browning too quickly during bake time, loosely tent the pan with aluminum foil. How to test for doneness- give the loaf a light tap. If it sounds hollow, it's done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C).
• Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
• Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.

MULTIGRAIN BUNS

Steps:

• 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 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.

SUPER QUICK WHOLE WHEAT BUNS

Steps:

• Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
• Add salt, egg, and flour to yeast mixture and mix well.
• Roll out 3/4 inch thick and cut into 10-12 rounds.
• Place rolls on cookie sheet sprayed with nonstick cooking spray.
• Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.

GLUTEN FREE MULTIGRAIN HAMBURGER BUNS

Steps:

• Butter 2 muffin top pans or 12 english muffin rings and place on parchment lined baking sheet .
• In a small bowl stir sugar into 1 cup of water, sprinkle yeast on top, cover with saran wrap and set aside to bloom.
• Stir the chia seeds into the 1/2 cup of water stir well. Three minutes later stir again then set aside.
• Grind gluten free oats, toasted almonds and flax in coffee grinder until they are very fine.
• Combine tapioca starch, arrowroot, teff, guar gum, baking powder and sesame seeds in the bowl of electric mixer. Add oat, flax and almond meal and mix on low until well combined with no lumps.
• In a small bowl mix eggs, honey, oil, cider vinegar and chia mixture.
• Add to dry ingredients along with yeast mixture.
• Blend on low speed until combined, push down sides of bowl with spatula then mix on medium high for 4 minutes. If too wet add a little more oat flour if too dry add water a teaspoon at a time until correct texture is reached.
• Spoon into rings, smooth with the back of a damp spoon, sprinkle with sesame seeds if you like them.
• Rise in a warm place until they are double in size (about 45 minutes).
• Bake in a 400 degree oven for 20 to 30 minutes until they are deep golden brown with an internal temperature of 210 degrees.

MULTIGRAIN CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into an 18x12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut side down in a 13x9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners' sugar, cream and butter until smooth. Drizzle over warm rolls.

MILE HIGH MULTIGRAIN BREAD

Steps:

• Place the first five ingredients in the bowl and mix.
• Add: 2 cups multigrain flour. (to cool the water and end up with warm dough).
• Add: 2 cups of multigrain flour and 2 cups of white bread flour.
• Mix until the consistency is somewhat even.
• Then continue to slowly add white bread flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch.
• The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy.
• When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 10 minutes. The dough will rise a bit but it doesn't need to double.
• Grease two bread pans and a 8x 8 pan for buns with Spray Pam. You do not need to flour the pans if you let the bread cool for 10 -15 min in their pans after they have cooked.
• Mix the dough again just enough to knock it down.
• Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball. This can be a little tough if the dough is stick. I will often butter my hands to stop the dough from sticking so I do not have to add to much flour and make the dough tough.
• Divide the ball in 3 balls, two larger balls and one slightly smaller. The two larger balls become loaves and the smaller ball become 12 little dinner rolls.
• Shape and drop the loaves ( I often braid the loaf) in your bread pans and shape the buns and place in 8x8 pan and let them rise until almost doubled, about 1 hour. Bake the he loaves in a preheated oven at 350 for 35 minutes. If you forgot to preheat let them cook 40 minutes instead. The buns cook for 20 min in the preheated oven.
• Take out of oven and brush melted butter on to the tops. Let cool in pan for 10-15 min then turn the bread out of the pan and onto a rack to cool completely. Don't wrap it until completely cooled. (Condensation will make it soggy) Wrap in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick.

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

HEARTY MULTIGRAIN BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.