Best Multigrain Buns Recipes

MULTIGRAIN BUNS

Multigrain Buns image

Delicious with a meal or to make a sandwich, these light and tasty rolls have a super nutty flavor.-Josie Drzewicki, Spirit River, Alberta

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 267 calories, Fat 8g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.

GLUTEN FREE MULTIGRAIN HAMBURGER BUNS

Gluten Free Multigrain Hamburger Buns image

Finally, tasty nutritious gluten free buns that rise well and taste delicious. I often add spice to the mix that would contribute to the taste of the final sandwich such as a teaspoon of garlic or onion powder or Mrs Dash etc. If you don't have chia add another egg but they rise better and are better for you with the Chia. I got sick of all of my tasty, nutritious sesame seeds falling on my plate so now I toss them in.

Provided by Chef 616082

Categories Yeast Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1 cup water, 115 degrees
2 1/4 teaspoons yeast
1 teaspoon sugar
1 ounce chia seeds (2 tablespoons)
1/2 cup water
1 cup gluten-free oats
1 cup almonds, toasted
1 cup tapioca starch
1/4 cup sesame seeds, toasted
1/4 cup flax seed
1/4 cup potato starch or 1/4 cup cornstarch
1/2 cup teff
1 1/2 teaspoons guar gum
1 teaspoon baking powder
2 eggs, room temperature
2 tablespoons honey
3 tablespoons olive oil
1 teaspoon apple cider vinegar

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.