Multigrain Buns: the effortless recipe for making light bread buns

Total time: 55 Min
Difficulty: Low
By Cookist

If you’re looking for a new way to enjoy bread, then why not try these multigrain buns? This is an easy, hearty, and healthy bun recipe. The buns are pillowy and soft on the inside, yet crusty on the outside.

Flax seeds (also called linseeds) are high in fiber and nutrients, and it also adds some texture to the buns. You only need a handful of pantry staples like flour, yeast, salt, and of course, some flax seeds. Knead together the ingredients and form balls. Bake until golden and enjoy! It couldn’t be easier. You’ll love these healthy multigrain buns.

Multigrain Bun Ingredients

Water – use lukewarm water, not cold water. The water should not be hot, as this will kill the yeast.

Yeast – use any dry yeast

Flour – use bread flour for best results, otherwise all-purpose flour will also work. You can also use a 1:1 ratio of all-purpose flour and whole-wheat flour.

Seeds – use flax seeds or any of our suggestions below.



Feel free to add more seeds to the buns. Sesame seeds, sunflower kernels, poppy seeds, and caraway seeds will all work well.

If you’re using the cup measurements instead of using weights, make sure that you use a spoon and scoop the flour in the measuring cup, and then level.

Use coconut oil or vegan butter, to make this recipe vegan.

Don’t over knead the dough. Once the dough is smooth and no longer sticky, it’s ready.

For extra crunch, brush the tops of the buns with egg and sprinkle with more seeds before baking.

You don’t have to use seeds only. For a sweeter bun, add cranberries, chopped pecans, or even white chocolate chips. If using oats, brush with egg first before sprinkling the oats on top.

You can use any yeast, either active-dry or instant yeast.

You can also make the rolls in a dinner rolls format, by placing them next to each other in a small cake pan or baking sheet.

How To Store Multigrain Buns

Store the multigrain buns in an airtight container for up to 3 days. They won’t stay soft and fresh as long as store-bought buns, but the taste will be worth it.

Can You Freeze Multigrain Buns?

Yes, you can freeze multigrain buns. Allow the buns to cool completely, wrap with plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Lukewarm water
320 ml (1 1/3 cups)
15 g (1 tbsp)
10 g (2 tsp)
Plain flour
470 g (3 2/3 cups)
20 g (1 2/5 tbsp)
Flax seeds
5 g (1 tbsp)

How To Make Multigrain Buns

In a bowl put the lukewarm water and yeast.

Mix it and add salt, flax seeds and flour.

Mix it and add butter. Knead it well and leave it covered for 30 minutes.

Divide them into 8 pieces and make balls.

Leave them for another 10 minutes. Incise them.

Bake at 200°C for 25 minutes with a pan full of water underneath.

Serve and enjoy!

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