Multigrain Buns

Name: Multigrain Buns
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

16 ingredients

5 steps

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
4

. Beat egg yolk with water; brush over buns. Sprinkle with oats. Cover and let rise until doubled, about 45 minutes.
5

Bake at 350° for 20 minutes or until golden brown. Remove from pans.