Multigrain Buns

These are sandwich rolls with serious character. Whole wheat flour, rolled oats, sesame seeds, sunflower seeds, and a whisper of caraway all go into the dough, building layers of nutty, earthy flavor that no white-bread bun can match.

The vinegar is a small thing that does big work. A half teaspoon strengthens the gluten in the dough so the buns rise tall instead of squat, even with the heavier whole grains weighing things down.

Don’t skip the egg-yolk wash. Brushing the buns before the second rise gives them that bakery-shop golden, glossy crust. The rolled-oat topping sticks to the wash and toasts during baking into a crunchy hat.

The two-rise method is the standard yeasted-bread workflow. First rise builds flavor and structure; second rise on the shaped buns gives them their final puff. Skip either and the buns will be dense and gummy.

Pro Tips

• Check water temperature with a thermometer or your wrist. Too hot kills the yeast; too cold and it never wakes up. The sweet spot is 105 to 115°F (40 to 46°C).
• Knead for the full 6 to 8 minutes. Whole-grain doughs need extra gluten development to rise properly.
• For an even crustier bun, throw a few ice cubes onto the floor of the oven when you put the buns in to create steam.
• These freeze beautifully. Cool completely, then bag and freeze for up to 3 months.

Variations

• Add 2 tablespoons of molasses instead of sugar for a darker, more complex sweetness.
• Stir in ¼ cup of flax seeds or chopped pumpkin seeds for even more grain variety.
• Shape into hot dog rolls or hoagies instead of round buns for sub sandwiches.