Multigrain Buns

  I wanted to make hamburger buns and this recipe from the "Taste of Home Baking Book" looked great and I actually had all the ingredients on hand.   I buy seeds and flours in bulk from one of the Amish groceries nearby.  They were nice and light for such nutritious buns.  I modified the recipe to use instant yeast – why wait for good things!  I made some and walked over to Myrna’s to take a few to them for their supper. 

                             Multigrain Buns

  3        cups  Warm Water -- 120°-130°

  1 ½    cups  Whole Wheat Flour -- 6 ounces

  2        packages  Instant Yeast -- or active dry yeast

  1        cup  Oats -- 3 ounces

  1        large  Egg

     ¼     cup  Sesame Seeds

     ¼     cup  Sunflower Seed Kernals -- salted

  1         teaspoon  Caraway Seeds
    ¼     cup  Oil

  3        tablespoons  Butter -- softened

  2        tablespoons  Sugar

  1          teaspoon  Salt

       ½     teaspoon  White Vinegar

  6         cups  Flour, All-purpose or bread flour -- 1 pound 11 ounces

  1         large  Egg Yolk - for topping

  2         tablespoons  Cold Water - combine with egg

             Additional Oats

Combine whole wheat flour, yeast, oats, egg, seeds, oil, butter, sugar, salt, vinegar, and 2 cups of the all-purpose or bread flour; add warm water; beat until smooth.  Stir in remaining flour to form soft dough.  Change to a dough hook and knead 6 minutes or turn out on a lightly floured board and knead by hand 6-8 minutes.  Let rest, covered, in a warm place 10 minutes if using instant yeast (or until doubled, about 1 hour, if using active dry yeast).

Deflate dough, knead lightly and shape into round balls, about 3 1/2-3 3/4 ounces each.  Roll each into a 4 1/2" circle.  Place on greased (or parchment lined) baking sheets.  Cover and let rise until doubled, 20 minutes (or 45 minutes for active dry yeast).

Beat remaining egg yolk and water; brush over buns.  Sprinkle with additional oats.

Bake at 350° for 20 -25 minutes on the middle rack location or until golden brown.  Remove to wire racks to cool.

18 Buns