Multi-Grain Burger Buns Recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Activate Yeast: In the bowl of a stand mixer, combine warm water, warm milk, honey, and yeast. Stir gently and let sit for 5-10 minutes until foamy. Mix Dry Ingredients: In a separate bowl, combine whole wheat flour, all-purpose flour, oat flour, rolled oats, and salt. Combine: Add the dry mixture, mixed seeds, melted butter, and egg to the yeast mixture in the mixer bowl.

Step 2

Mix Dough: Attach the dough hook to the stand mixer. Mix on low speed (speed 1 or 2) for 1-2 minutes until ingredients are combined and a sticky dough forms.

Step 3

Knead: Increase to medium-low speed (speed 2 or 3) and knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not overly sticky. If it’s too sticky, add 1-2 tbsp all-purpose flour, but avoid adding too much to keep the buns soft.

Step 4

First Rise: Transfer dough to a greased bowl, cover with a damp cloth, and let rise in a warm place (75-85°F/24-29°C) for 1-1.5 hours until doubled in size.

Step 5

Shape: Gently punch down dough and divide into 8 equal pieces (about 90-100g each). Shape each into a smooth ball, then flatten slightly to form buns (about 3-4 inches wide). Place on a parchment-lined baking sheet, 2 inches apart.

Step 6

Second Rise: Cover loosely with a damp cloth and let rise for 45-60 minutes until noticeably puffy and nearly doubled. Prepare for Baking: Preheat oven to 375°F (190°C). If using, brush buns lightly with egg wash and sprinkle with oats or seeds. Bake: Bake for 15-18 minutes until golden brown and buns feel soft but spring back when gently pressed. Internal temperature should be 190-200°F (88-93°C). Cool: Transfer to a wire rack and cover with a clean kitchen towel while cooling to keep the crust soft. Cool for at least 30 minutes before slicing.

Step 7

Mixer Speed: Keep the speed low to medium to avoid overworking the dough, which can make buns tough. Most stand mixers (e.g., KitchenAid) work best on speed 2 for kneading. Check Dough Consistency: After 4-5 minutes of kneading, check if the dough pulls away from the bowl sides but is still slightly tacky. It should feel soft and stretchy. Over-kneading can lead to dense buns.

Step 8

Mixer Capacity: Ensure your mixer can handle this dough volume (about 3 cups of flour). If the mixer struggles, knead in smaller batches or finish by hand.

Step 9

Temperature Control: Ensure liquids are 110°F (45°C) to avoid killing the yeast or slowing its activity. Cold ingredients can hinder the rise. Cleaning the Bowl: The multi-grain dough may stick slightly due to the seeds and oats. Scrape down the bowl during mixing if needed.

Step 10

Soft Texture: The milk, butter, and egg in this recipe ensure a softer texture. Don’t skip these, as they counteract the density of whole grains.

Step 11

Rising Issues: If the buns didn’t rise well previously, double-check yeast freshness (foamy activation is key) and maintain a warm rising environment. A turned-off oven with the light on or a warm spot near a heater works well. Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months. Reheat at 300°F (150°C) for 5 minutes or toast lightly before serving. Serving: These buns are soft yet sturdy for juicy burgers or sandwiches. Slice and toast lightly for best results.