Multigrain Buns
Yield
servingsPrep
Cook
20 minReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 3 | cups |
water
warm, 105 - 115 degrees F |
|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 | cup |
rolled oats
old fashioned |
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| ¼ | cup |
sesame seeds
|
|
| ¼ | cup |
sunflower seeds
salted |
|
| ¼ | cup |
vegetable oil
|
|
| 3 | tablespoons |
butter
or margarine, softene |
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
caraway seeds
|
|
| ½ | teaspoon |
vinegar
|
|
| 5 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
water
|
|
| 1 | x |
rolled oats
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 7.1E+2 | ml |
water
warm, 105 - 115 degrees F |
|
| 355 | ml |
whole-wheat flour
|
|
| 237 | ml |
rolled oats
old fashioned |
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 59 | ml |
sesame seeds
|
|
| 59 | ml |
sunflower seeds
salted |
|
| 59 | ml |
vegetable oil
|
|
| 45 | ml |
butter
or margarine, softene |
|
| 3E+1 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
caraway seeds
|
|
| 2.5 | ml |
vinegar
|
|
| 1.3 | l |
all-purpose flour
|
|
| 3E+1 | ml |
water
|
|
| 1 | x |
rolled oats
|
*
|
Directions
In a bowl, dissolve yeast in warm water.
Add 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 board; knead until smooth and elastic, about 6 to 8 min.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Shape into round balls; roll each into a 4½ inch circle.
Place on greased baking sheets.
Beat egg yolk with water; brush over buns.
Sprinkle with oats.
Cover and let rise until doubled, about 45 min.
Bake at 350℉ (180℃) for 20 minutes or until golden brown.
