Multigrain Bun Recipe: Save Your Energy, Use a Bread Machine (2024)

Sneak Peek: These Multigrain Burger Buns will make your next hamburger or sausage sandwich more enjoyable and memorable. Seven-grain cereal gives these buns all kinds of wonderful multi-grain flavors and textures. Let your bread machine or a stand mixer do all the mixing and kneading.

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Want to know how to make an unforgettable but somewhat healthier burger bun? Try these super special Multigrain Burger Buns that you can mix with a bread machine or a stand mixer.

I used these multigrain buns to make barbecue sandwiches for a Rangers baseball game last summer. Weeks later, my husband was still raving about the buns and requesting a repeat performance. Of course, he had no idea his sandwich contained whole grains.

That’s how making homemade hamburger buns can make a sandwich memorable.

Six Reasons Why Your People Will Request This Recipe

1. They are made with an enriched dough, so they are soft with a subtle sweetness
2. The 7-grain cereal lends a hearty texture.
3. Mix and match the seeds or leave them off.
4. Make large or small, fat or skinny buns, or don’t slice them and use them as dinner rolls.
5. The potatoes help these buns to stay fresh longer than one day.
6. I use the bread machine to mix and knead the dough as usual. I bake the buns in my conventional oven. Although designed for a bread machine, this recipe can be mixed in a stand mixer or by hand. See the directions in the recipe note.

Note: You can buy special hamburger bun pans. They are wonderful, but I’ll show you how to make buns with nothing but your hands and a regular baking sheet.

If you have a bread machine, you’ll be delighted when the dough is perfectly mixed and kneaded with little effort and time.

If you are a new bread machine user or somebody who thought they didn’t like bread machines, please check out my previous posts about using a bread machine.

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What Is a “7-Grain Cereal Mix”?

Don’t let the 7-grain mix scare you away. Substitute the same amount of bread, whole wheat, or wheat bran.

I buy Bob’s Red Mill 7 Grain Hot Cereal mix. It contains wheat, rye, triticale, oats, oat bran, barley, rice, and flaxseed.All 7-grain cereals do not contain the same grains.

7-Grain cereal is not always easy to find. Try Target, Whole Foods, or any grocery store with an organic food section (See the link below to order online.)

I love how these buns naturally stay fresh longer because of the potatoes. If you prefer a simple white bun without whole grains, check out these Perfected Potato Hamburger Buns made in a Bread Machine.

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Ingredients and Substitutions

• 7-GRAIN CEREAL: Be sure to buy 7-grain cereal that you must cook before eating. We’re not talking about dry cereal in a box designed to be poured straight into a bowl with a little milk. Stores with bulk bins are a good place to buy small amounts. You can also use 12-grain cereal.
• MILK: Use any milk you have on hand. The higher the fat content, the richer and more delicious the buns (just my opinion).
  • I don’t heat the milk for my bread recipes anymore. However, the hot milk in this recipe serves the same purpose as boiling water: softening the 7-grain cereal. The process is similar to softening my Cracked Wheat Berry Bread wheat berries. Let the milk-soaked cereal mixture in the bread machine pan cool for a few minutes before adding the remaining dough ingredients.
• EGG: This recipe was written for a large egg. If you only have medium eggs, add extra liquid. If you want to leave the egg out completely, try substituting the equivalent amount of milk or cream.
• SUGAR: Granulated sugar is specified. Brown sugar or honey would also be suitable.
• SALT: Use table salt or sea salt. Add at least a quarter of a teaspoon more if using Kosher salt.
• BUTTER: Substitute 1:1 margarine, shortening, or vegetable oil.
  • Many recipes tell you to add butter at room temperature. But here’s a trick for you.

📌Kitchen Secret📌

Chop cold butter into tiny pieces. I use a butter knife to chop it right there on the butter wrapper. No need to wait for the butter to warm up because the friction of the paddles will melt the butter quickly as they knead the dough.

• FLOUR: Bread flour is important in this recipe because of the non-gluten 7-grains cereal and the potatoes. All-purpose flour doesn’t have enough oomph to lift these ingredients into a nicely textured sandwich bun. If you can only get all-purpose flour, you might want to add a tablespoon or two of vital wheat gluten to shore up the rise.
• YEAST: I use only instant, rapid-rise, or bread machine yeast. (They are all instant yeast.) Active dry yeast can be substituted. See the notes at the end of the recipe for directions.
• SESAME SEED TOPPING: I like sesame seeds the most and often mix them with poppy or black seeds. “Everything but the Bagel” seasoning would be perfect, too. Flax seeds, chia seeds, or sunflower seeds are another option.
• MASHED POTATOES: I like to use leftover mashed potatoes instead of difficult-to-find potato flour or bland-tasting instant potatoes. The salt, pepper, butter, and milk added when making everyday mashed potatoes make these rolls even better.
  • If you don’t have leftovers, cook a peeled potato in the microwave with a little bit of water, mash it with a fork, and add a little milk. Or make mashed potatoes with instant potatoes.

📌Kitchen Secret📌

Because I tend toward spur-of-the-moment baking, I freeze any leftover mashed potatoes passing through my kitchen into half-cup portions as seen in the picture below. They only need to defrost in the microwave before they go into my bread machine.

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How To Make Hamburger Buns with 7-Grain Cereal

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If the dough is too sticky, add flour one tablespoon at a time, allowing a minute or two for the dough to absorb before adding more. If the dough is too dry and bounces off the wall or riding on the paddle, do the same with water or milk.

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See Also

Einkorn Flour Recipes - My Natural FamilyGluten Free Sourdough Bread Recipe (Vegan, Whole Grain)Paleo Coconut Flour Bread Recipe - My Natural FamilyThe Best Chocolate Loaf Cake Recipe

Your choice depends on how big you want them. Form each portion into a ball by pulling the dough from the bottom and pinching it at the top. See the video if you aren’t sure how to do this. Don’t worry if they’re ugly at first. You’ll improve with practice, and the shape won’t affect the taste.

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Glaze the tops with the egg wash you prepared earlier.

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As you can see, these buns are rather thin. If you want yours thicker, as shown in the first picture above, cut bigger portions or don’t press them as thin.

FAQ

Parting thoughts: Don’t miss the video for a quick lesson on making perfect dough balls for burger buns.