Whole Wheat Multigrain Buns
- yield: 12-18 buns
- prep time: 30 min
- wait time: 1 hr 50 min
- cook time: 15-20 min
- total time: 2 hr 40 min
Fluffy, slightly nutty and a little sweet, these whole-wheat buns are great as a dinner roll, sandwich bun or the perfect companion to dip in a warm soup!
Ingredients:
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1 cup warm water
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2 1/4 tsp active dry yeast
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2 1/2 tbsp maple syrup
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2 tbsp pumpkin seeds
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2 tbsp sunflower seeds
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1 1/2 tbsp sesame seeds
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1 tbsp chia seeds
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1 tbsp flax seeds
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1 tsp poppy seeds
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1 cup whole wheat bread flour
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1/4 cup whole wheat flour
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1 large egg
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2 tbsp olive oil, + extra for oiling bowl
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1 tsp salt
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2 cups all-purpose flour
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2 tbsp melted butter, + extra for greasing baking dish
Directions:
1. In a large bowl or stand mixer, mix together 1 cup warm water (100-115°F), 2 tbsp of maple syrup and 2 1/4 tsp active dry yeast (1 package ~7g). Let sit for 5 minutes to allow the yeast to activate.2. Mix together the seeds in a small bowl and oil a medium-sized bowl with a dash of olive oil. Set both aside for later.
3. Add 1 cup whole wheat bread flour, 1/4 cup whole wheat flour, egg, olive oil and 6 tbsp of the mixed seeds to the yeast, mix together until a soupy dough forms then let sit for 10-15 minutes.
4. Add salt and 1 cup of all-purpose flour; mix until a shaggy dough forms. Start to knead the dough by hand or using the hook attachment of the stand mixer. Add the rest of the all-purpose flour a bit at a time over the course of 8-10 minutes, or until a tacky dough ball forms that pushes back when pressed with a finger.
5. Remove from the stand mixer and knead a few times before shaping into a round ball.
6. Place the ball of dough in greased bowl, cover with plastic wrap or a damp linen towel and let rise for 30 minutes in a warm environment.
7. Turn the dough over onto a floured work surface. Cut the dough into equal pieces (12,15, or 18) depending on the preferred final size of the buns. Roll each piece of dough into a ball and place in a greased 10x13 baking dish in a 3x4, 3x5 or 3x6 grid.
8. Cover the casserole dish with a damp linen towel/plastic wrap and let the buns rise for 45 minutes to 1 hour or until the top of the balls of dough are just starting to peak above the edges of the dish.
9. Preheat oven to 375°F
10. In a small bowl, mix 2 tbsp melted butter and 1/2 tbsp maple syrup, lightly brush over each ball of dough. Sprinkle the remaining seed mixture over top of each bun.
11. Cook for 15-20 minutes. Remove from the oven and let the buns cool for 2-5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes:
The dough can be frozen after Step 6. Shape into a ball and wrap in plastic wrap before putting it in an air-tight plastic bag. Remove from freezer when ready to use, let it thaw and continue on to Step 7.
To prepare in advance: On Step 8, cover the dish and place it in the fridge overnight or up to 24 hours in advance to halt/slow the yeast fermentation. Remove from the refrigerator and let it rise before baking when ready.
To make vegan - instead of an egg, mix 1 tbsp of ground flax seed with 2 tbsp of water and let sit for a couple minutes until it has thickened. Instead of butter, use a vegan replacement brand of margarine like Earth Balance™.