Multigrain Burger Buns Made Easier with a Bread Machine

Sneak Peek: These multigrain burger buns bring a delicious combination of soft texture and hearty flavor to your sandwiches. Made with 7-grain cereal, mashed potatoes, and a touch of sweetness, they stay fresh longer and pair perfectly with burgers, barbecue, or breakfast sandwiches. Let your bread machine do the kneading while you sit back and relax!

Multigrain burger buns in a bowl next to a chunk of cheese ready to make sandwiches.Pin

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Want to know how to make an unforgettable and` 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.


Why You’ll Keep Making These Multigrain Buns

  • Soft, yet hearty: An enriched dough with butter, eggs, and mashed potatoes makes these buns light but substantial.
  • Customizable: Use different seed toppings, adjust the size, or even shape them into dinner rolls.
  • Fresh for longer: Thanks to the potatoes, these buns stay fresh beyond the first day.
  • Easy mixing: Use a bread machine for effortless kneading.
  • Better than store-bought: No preservatives, just wholesome ingredients!

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.

Happy Bakers Speak Up

These are quite literally *the* roll I’ve been looking for for years! I made the mashed potatoes for the express purpose of using it for this (of course the family suffered horribly!) and it was so fantastic I made them 2 days in a row! My daughter commented how it was even better the day after! I formed the second batch into half hot dog rolls and the other half largish slider rolls. We are going to feast this weekend I used a 10 grain cereal I’d found at Target and it was perfect. Hard to stop eating! I think these might pass up the famed family recipe of Parkerhouse rolls at Thanksgiving! They’re that good!–Lisa


What Is “7-Grain Cereal Mix”?

A blend of grains such as wheat, rye, oats, barley, rice, and flaxseed, 7-grain cereal adds texture and nutrition to these buns. Be sure to use a hot cereal mix (not ready-to-eat dry cereal). Bob’s Red Mill 7-Grain Cereal (paid link) is a popular choice.

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.


Ingredients and Substitutions

  • 7-GRAIN CEREAL:
    • Soften with warm milk before adding to the dough inside the bread machine pan.
    • Sub bread flour, whole wheat flour, or 10 or 12-grain cereal
  • MILK:
    • Use whole, or 2% milk.
    • Non-dairy options will also work.
  • EGG:
    • Adds structure and richness
    • Substitute with extra milk for an egg-free version.
  • BUTTER:
    • Swap with oil or margarine if needed.
    • No need to warm–chop finely before adding
  • MASHED POTATOES:
    • Use either fresh or instant potatoes.
    • I like to use leftover mashed potatoes. (The extra seasoning doesn’t hurt.)
  • BREAD FLOUR:
    • Provides strength for a fluffy texture;
    • Substitute all-purpose flour with added vital wheat gluten
  • YEAST:
  • SEED TOPPINGS:
    • Sesame, poppy, or Everything Bagel seasoning work great!

📌Kitchen Secret📌

I freeze leftover mashed potatoes in half-cup portions for quick use. Just defrost in the microwave before adding to your bread machine.

frozen portion of mashed potatoes making it convenient to add to bread recipePin

How To Make Multigrain Burger Buns

Prepare the dough

  1. Add 7-grain cereal to the bread machine pan. Heat the milk and pour over the cereal. Let sit for 5-10 minutes. Add the remaining dough ingredients in the order listed.
  2. Select the DOUGH cycle and press START. Dough should start to clump immediately.
  3. Check the dough’s consistency after 15 minutes, adjusting flour or liquid if needed. Read more about this “secret” to better bread.

2. Shape the buns:

  • When the DOUGH cycle finishes and the dough has doubled, transfer to a floured surface.
  • Compress the bubbles and shape the dough into a smooth ball.
  • Divide into 8-12 equal portions. Shape each into a smooth ball and place on a lined baking sheet.
  • Gently press each bun down slightly.

3. Proof & bake:

  • Cover and let rise until almost doubled (30-60 minutes).
  • Flatten the buns with a meat press or your hand.
  • Prepare an egg wash and brush over the buns.
  • Sprinkle with seeds, if using.
  • Bake at 375°F (190°C) for 15-20 minutes, until golden.
  • Cool on a wire rack before slicing.

multigrain hamburger buns after bakingPin
Remove the baked hamburger buns to a wire rack to cool. I don’t split them until we are ready to eat to keep them super fresh.

NOTE: These buns pictured above 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

  • How do I store these buns, and can I freeze them?
    • Store buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.
  • Can I use this recipe to make a loaf instead of buns?
    • Yes! Shape into a loaf, let rise, then bake at 375°F (190°C) until the internal temp reaches 190-200°F.
  • What’s the difference between whole grain and multigrain?
    • Multigrain contains multiple types of grains, while whole grain means the entire grain (bran, germ, and endosperm) is included.–Gold Medal Flour
  • How should I store 7-grain cereal?
    • Keep it in the fridge or freezer to prevent it from going rancid.

Final Thoughts

Whether you’re using these buns for game-day barbecue or casual weeknight dinners, their hearty texture and soft bite make them a winner. Try them once, and they might become your go-to sandwich bun recipe!


Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

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bread machine sesame burger buns ready for sandwichesPin
Yield: 8 buns

Multigrain Burger Buns Recipe Made Easier with a Bread Machine

These multigrain burger buns combine a soft, enriched dough with the hearty texture of 7-grain cereal. The addition of mashed potatoes helps them stay fresh longer, making them perfect for burgers, barbecue, or even breakfast sandwiches. Let your bread machine do the work, then shape and bake them to golden perfection.
5 from 16 votes
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Video

Prep time: 30 minutes
Cook time: 20 minutes
Mix and Rise Time: 2 hours 15 minutes
Total time: 3 hours 5 minutes

Ingredients
 

Dough:

  • ½ cup (82 g) 7-grain mix
  • cup (151 g) milk
  • 1 large (50 g) egg
  • 2 tablespoons (24 g) granulated sugar
  • 1 teaspoon table or sea salt
  • ¼ cup (57 g) butter (chopped into small pieces)
  • ½ cup (125 g) well-seasoned mashed potatoes
  • cups (300 g) unbleached bread flour
  • 2 teaspoons bread machine yeast

Glaze:

  • 1 large (50 g) egg
  • 1 tablespoon (14 g) water
  • sesame seeds (white and/or black) or poppy seeds

Instructions

Prepare the dough:

  • Pour ½ cup (82 g) 7-grain mix into the bread machine pan. Heat ⅔ cup (151 g) milkin the microwave on HIGH power for 1 minute and 30 seconds.
    Pour the hot milk over the cereal in the pan. Let the milk cool for 5 minutes.
  • Add 1 large (50 g) egg, 2 tablespoons (24 g) granulated sugar, 1 teaspoon table or sea salt, ¼ cup (57 g) butter (chopped into small pieces) , ½ cup (125 g) well-seasoned mashed potatoes, 2½ cups (300 g) unbleached bread flour, and 2 teaspoons bread machine yeast in the bread machine pan.
  • Select the DOUGH cycle and press START.
  • Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. 
    Recheck after 15 minutes to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.
    If your dough is too wet, add flour one tablespoon at a time.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
  • When the dough cycle finishes, check the dough. Test with two fingers. The indentation should fill in slowly. If it fills in immediately, leave the dough to rise until it doubles in size and passes the indentation test.

Shape the buns:

  • Transfer the dough from the bread machine pan to a floured surface when ready.
    Divide into 8 or 10 portions and form into balls. Place the balls on a prepared baking sheet (greased or lined with a silicone mat or parchment paper).
    Let the balls relax for 15 minutes. Cover the balls with a sheet of plastic wrap before flattening them to prevent sticking. Severely flatten balls with the palm of your hand, a meat flattener, or a clear, flat-bottom bowl or plate to keep your buns from being too thick in the middle.
  • Allow buns to rise until puffy. Preheat the oven to 375˚F (190˚C).
  • Flatten buns one more time immediately before glazing.

Glaze:

  • Make the glaze by whisking 1 large (50 g) egg and 1 tablespoon (14 g) water together in a small bowl. Brush the tops and sides of the buns, being careful not to let the glaze drip onto the tray. Sprinkle with sesame seeds (white and/or black) or poppy seeds.

Bake:

  • Bake in a preheated 375˚F (190˚C) oven for 15-20 minutes or until golden brown and internal temperature reaches 190˚F (88˚C).

Notes

Toppings: Vary the seeds on top according to what you like and/or have on hand. Or, leave them off if you prefer. I like to make some with, and some without to please all the eaters around my table.
Alternative Mixing Methods
Using a Stand Mixer 🥣
1️⃣ Add ingredients to the mixer bowl in the listed order.
2️⃣ Mix on low speed until everything is moistened.
3️⃣ Switch to the dough hook and increase the speed to 2 or 3.
4️⃣ Knead until the dough is smooth and elastic (about 5–10 minutes).
5️⃣ Cover and let it rise in a warm place until doubled.
6️⃣ Gently deflate, shape, and bake as directed.
Making by Hand
1️⃣ In a large bowl, mix ingredients until you have a shaggy dough.
2️⃣ Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
3️⃣ Place dough in a greased bowl, cover, and let it rise until doubled.
4️⃣ Once risen, gently deflate, shape, and bake as instructed.
💡 Yeast Tip: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. It may start slower but will catch up in the rise.

Nutrition

Serving: 1 | Calories: 177kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 381mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 257IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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4.88 from 16 votes (5 ratings without comment)

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Recipe Rating




46 Comments

  1. 5 stars
    Always delicious breads! Any suggestions on how to modify this bun recipe to a 1.5 pound loaf? Thanks!

    1. S–Go to the recipe card and look at the right top of the ingredient box. Click on the 1½ box. That should bring you to just about the right amounts. No need to increase the yeast, generally speaking. Let me know if that works.

  2. 5 stars
    Another wonderful recipe. Following the instructions guarantees a perfect multigrain bread. I’ll be adding this recipe into my rotation of breads I make for the family.

    Paula is at our table everyday. Thanks again Paula.

    1. Hi Jacqui,

      I’m so glad you loved the multigrain buns. I sure wish I could visit your table occasionally. Wouldn’t that be fun?

  3. Shawn Fairbrother says:

    I would like to know if I can substitute 12 grain multigrain flour for the 7 grain cereal?
    I am a diabetic and need to make hamburger buns that are better for me than store bought buns.
    Please let me know.

    1. Hi Shawn,

      It’s good to hear from you. I haven’t tried the 12-grain multi-grain flour, but I don’t see why it wouldn’t work. As always, be sure to check the dough toward the end of the kneading phase to see if you need to add more flour or water. The absorption rates of different grains and seeds can vary.

      Write back anytime.

  4. 5 stars
    Absolutely delicious – I used 11 grain cereal – buns were soft and tender.
    Question: I severely flattened these but they still puffed up like dinner rolls. I’d like them flat like hamburger buns. Any suggestions?
    Thank you
    Nancy

    1. Glad you liked the buns. I’ve had the same problem with ball-shaped buns. I flatten them twice. Once right after I shape them, and again just before putting them in the oven.

      Although I haven’t tried it with buns yet, I have a new idea I’m going to try the next time I make them. I got it from my English Muffin recipe. See that here: Bread Machine Honey Whole Wheat English Muffins (+ Video)

      After you shape the balls, cover them with greased plastic wrap. Then lay another cookie sheet (the same size as the one you have the buns on) on top of the buns with the plastic wrap between the buns and the top cookie sheet. This keeps them flat as they rise before you bake them. (I have USA baking sheets and they are heavy. You might need to put a weight on top if your baking sheet isn’t heavy enough to press the buns down.) It’s a little tricky to tell when the buns are ready to bake, but it makes the buns turn out a lot flatter.

      If you try it, let me know how it goes.

  5. Jill Uher says:

    5 stars
    My daughter and grandkids loved the bread. I made bread per my daughter’s request. I put poppy seeds on the top. I’m sure I’ll be making bread with the grandkids when they visit.

    1. Grandkids are a great motivation to make bread. At least at my house, and it sounds the same at yours. Glad they liked the bread.

  6. 4 stars
    Considering this recipe however, I am diabetic. Can you recommend a variation that would be more diabetic friendly? Thank you!

    1. Hi Jim,

      Check out this recipe with sprouted grains. Sourdough bread is reportedly better for diabetics. I have a couple of those recipes. The classic sourdough has no commercial yeast, sugar, or butter. If you’ve never made this kind of sourdough, be aware that it’s a learning curve for sure. A much easier recipe is this one for a sourdough loaf. It has a few more ingredients–don’t know how strict you are with your diet, but you might take a look.

  7. 5 stars
    You were right – Bob’s 7 grain is hard to find, so I used Bob’s 8 grain. Cook time on package is longer, (8 min for 8 grain vs. 3 min for 7 grain) – I still followed the recipe directions for heating milk to mix with cereal. Picked up a little grittiness on the 1st taste with the 8 grain but this went away as buns sat and cooled. I’ll use the 8 grain up but I’m going to try Bob’s Oat Bran if I have trouble finding 7 grain locally as Oat bran is available in the grocery store. Mashed potato addition is genius and adds so much flavor/moisture. Cut into 16ths for perfect sliders – family raved. Don’t forget the glaze or your buns will look dusty. Will be making these often~!

  8. Antoine Dang says:

    How much potato flour do I have to use instead of using mashed potatoes?

    1. This is from the King Arthur website as I have not tried this myself.

      “How to do it: Substitute 3/4 cup unseasoned mashed potatoes for every 1/4 cup potato flour called for in your recipe. Reduce any added liquid in the recipe by 50%, subsequently adding more flour or liquid if necessary to make a soft but not overly sticky dough.”

  9. Great recipe I made these today for pulled pork sandwiches – they came out nicely. I did have potato flour on hand so I used it instead of mashed potatoes.

    1. Good to know that potato flour will work instead. I will try that myself. Thanks for writing.

  10. 5 stars
    Followed your recipe exactly except for the mashed potatoes. I had to resort to my emergency instant potatoes and made a portion for 1. I seasoned the portion well. The resulting buns were the best I have ever made. Perfect for hamburger buns. The only issue I had was that instead of 8 buns, I should have made 12. Some of my buns were almost the size of dessert plates! So bonus. 12 instead if 8. Fluffy on the inside and very tasty. My go-to bun recipe for sure! Thank you!

  11. 5 stars
    These are quite literally *the* roll I’ve been looking for for years! I made the mashed potatoes for the express purpose of using it for this (of course the family suffered horribly!) and it was so fantastic I made them 2 days in a row! My daughter commented how it was even better the day after! I formed the second batch into half hot dog rolls and the other half largish slider rolls. We are going to feast this weekend I used a 10 grain cereal I’d found at Target and it was perfect. Hard to stop eating! I think these might pass up the famed family recipe of Parkerhouse rolls at Thanksgiving! They’re that good! I thank you so much, Paula, for this post!

  12. 5 stars
    I just made this and they are DELICIOUS!!! I just found your website but will be making lots of things, I’m sure. BTW, I made them half the size and baked them about 11 minutes. It was just my preference, because I like smaller burgers.
    Thanks for a great recipe.

  13. Hi Paula, I’am thinking of making these buns. But, in the recipe, you divide the
    dough into 8 pieces. Then, roll into balls. Question…do you make the balls
    the same as you do your dinner rolls? If so, when you flatten the balls, how
    flat should they be? I don’t want them toooooo thick. I guess I could just use,
    trail and error. I’ve also, made same of you bread and loved it all. Thanks

    1. Hi Liz,
      I would flatten them to the size of a small hamburger bun you would buy at the store. After a time or two, you will know how much to flatten them. They will rise a lot so I would flatten to about 1/2 inch.

  14. Brooke Browning says:

    Hey! It’s just the recipe I was looking for. Quick question, if I don’t want to use potatoes what would be a good substitute? I am avoiding potato due inflammation reasons.
    I know this post is older, but am crossing my fingers for a reply.
    Thanks!

  15. Dear Paula,
    I just made them. They were perfect.

  16. I don’t often make mashed potatoes (in fact, I’ve only made them once or twice, ever!), but I do have easy local access to potato flour. Any idea how I might go about substituting the flour for the mashed potatoes? Thanks!

  17. hello, I just wanted to finally thank you for all of your wonderful recipes & great instructions for all of them. I’m making the rolls now & I know they will turn out fabulous! (as all your recipes do!) You’re an inspiration & always someone I can always count on with success.
    Thank you again!

  18. 5 stars
    These are quite literally *the* roll I’ve been looking for for years! I made the mashed potatoes for the express purpose of using it for this (of course the family suffered horribly!) and it was so fantastic I made them 2 days in a row! My daughter commented how it was even better the day after! I formed the second batch into half hot dog rolls and the other half largish slider rolls. We are going to feast this weekend I used a 10 grain cereal I’d found at Target and it was perfect. Hard to stop eating! I think these might pass up the famed family recipe of Parkerhouse rolls at Thanksgiving! They’re that good! I thank you so much, Paula, for this post!

    1. Awesome Lisa! Love hearing this.

  19. 5 stars
    I just made this and they are DELICIOUS!!! I just found your website but will be making lots of things, I’m sure. BTW, I made them half the size and baked them about 11 minutes. It was just my preference, because I like smaller burgers.
    Thanks for a great recipe.

    1. Andrea,
      This is the kind of comment that is worth more than gold to me. I’m so glad you liked them and that you took the time to come back to the blog and say so. I’m with you on the size, most of the time. That’s one great reason to make them yourself. Many times, I will make different sizes out of one batch to please everybody.

  20. The Café Sucré Farine says:

    Paula, these look amazing, your right homemade buns take any sandwich or burger up a notch. Now you’ve got me craving a yummy grilled burger with all the fixin’s!

  21. You know how to enjoy a baseball game. I agree eating is the best part and when you prepare food this good, it has to rock!

    Thanks for sharing.

    Velva

  22. Great ideas here! I just pitched some mashed potatoes and could kick myself! I, too, use the bread machine to knead and then bake in the oven. It’s so easy that way, and I think it’s better and even easier than using my kitchenaid because it also proofs the dough. I’ll have to try this! I love the textures and flavors of whole grains.

    1. Vicki,
      I couldn’t agree with you more that the bread machine is even easier than the bread machine for most bread. The only exception I can think of are batter-type doughs which are thin and usually refrigerated overnight to rise. The large beater of a mixer seems to work better in those situations. An example is this recipe.

  23. What is it about potatoes that keeps the bread fresh longer and delicious?

    I wonder if other starches could work… purple sweet potatoes come to mind!

    1. Ben,
      In response to your question, there is an article about the benefit of potatoes added to bread in the latest Cook’s Illustrated. Something about the starch attracting moisture if I remember right. Anyway, I have been doing it a long time. Purple sweet potatoes would probably work but sure would look funky. Let me know if you try it.

  24. I am so excited to try this recipe. Have to admit, I fall prey to the “grab a cheap package of buns” at the grocery store mentality. As I was reading through the recipe, I noticed that one would have a lot of the 7 grain hot cereal left over to deal with until the next baking time. This would be perfect to store in mason jars and sealed with a Foodsaver machine or hand held vacuum pump! The cereal would stay fresh for months and months (probably over a year). Of course, with a little planning and thought I would bake more and quit grabbing those darn convenient packages of buns at the store! Then I wouldn’t NEED a great pantry storage system…

    1. Hi Vicki,
      You are not the only one to grab a cheap package of buns. Me too. I only make buns for special occasions or parties.

      And you are so right about the leftover 7 grain cereal. I have been keeping it in my garage refrigerator but the vacuum-packing idea is better if you have the pantry space.

    2. Hi Paula,
      I would like to first of all thank you for your website and recipes! I have tried a few of them and they’ve all been very good. I’ve made the regular potato buns and now I’d like to try these multigrain ones. I have 9 grain multigrain flour and am wondering if I can use it instead of the cereal and just add it with the bread flour.
      Also would I use the same amount and the same amount of yeast salt and sugar?

      1. Hi Cindy, Yes, you can substitute the 9-grain (or 10-grain) for the 7 grain. Use it exactly the same way. No need to change the yeast, salt, or sugar.

  25. QUESTION: Could you possible put the subject or title of your new blog posting into the subject line of the emails I receive? That way in a quick glance I can see what each email from you is about instead of going down thru each to find something specific? For example, the email I received today would say:
    Salad in a Jar: 7-Grain Homemade Hamburger Buns (Bread Machine)

    Thank you for thinking about it…and thank you more for all that you do, love your emails! Going to make these with our children! 🙂

    1. Hi Stacy,
      Nice idea about the title in the subject line. Unfortunately, I’m not smart enough to figure out how to do that. I’ll work on it. Enjoy the buns.

  26. I think it is wonderful that you make your own healthy hamburger buns. I bake bread all the time and have never once made hamburger buns. If I ever get adventurous enough to attempt them I will try your recipe.

  27. That sounds really good! Might give it a try. Thanks.
    We’re Astros fans since my husband is a native Houstonian. It sure hurts sometimes!

  28. I look forward to trying your hamburger bun recipe. I make your Greek yogurt all the time and love it! I made some today in fact. It has turned out every time I’ve made it and I really love it with a mashed up banana, a spoon of Ghiradelli cocoa, a little Stevia and some walnuts on top. It’s like dessert for breakfast! I am thinking these buns are going to be just as good! TFS

    1. Your breakfast dessert sounds fabulous. Know I would love it.