Tuesday, November 5, 2013

Multigrain Buns

My first attempt at multigrain buns were pretty hardy.   I was looking for a recipe that might be a little lighter and found one this past weekend.  It required a few more ingredients, but I was very happy with the results....and there's just nothing like the smell of fresh bread in the kitchen or the taste of fresh bread with melted butter on it...mmmmmm!
Bowl full of goodness  :-)


Heated ingredients

Mixing dry ingredients

Mixing up dough

Kneaded dough

Buns ready to go in the oven

Baked buns


1 cup water
1 cup plain low-fat yogurt
1/4 cup canola oil
1/2 cup oatmeal (old fashioned or quick cooking), uncooked
1/3 cup wheat germ
1/3 cup wheat bran
5 - 5 1/2 cups white flour
1/4 cup packed brown sugar
2 packages fast rising yeast
2 teaspoons salt
2 eggs, divided
wheat germ or oatmeal for topping the buns

Heat water, yogurt, and oil to boiling.  Stir in oatmeal, wheat germ and wheat bran.  Set aside until cooled to 130 degrees (about 30 minutes).  In a large bowl, combine 1 cup flour with sugar, undissolved yeast, and salt.  Stir in cooled bran mixture, 1 egg, and enough remaining flour to make a soft dough.  Knead on a floured surface for about 10 minutes.  Cover and allow to rest for 30 minutes.  

Grease baking sheets. Punch down dough and then roll into 2 inch balls.  Place on baking sheet about 2 inches apart.  Cover and allow to rise for 50 minutes.  

Lightly beat remaining egg and brush on rolls and then sprinkle with wheat germ or oatmeal.

Bake at 375 degrees for 18 minutes.

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