Multigrain Burger Buns (Bread Machine Dough)
Sneak Peek: These multigrain burger buns are soft yet hearty, made with 7-grain cereal and mashed potatoes for better flavor and longer freshness. Use your bread machine for the dough, then shape and bake in the oven in about 3 hours total.
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I used these multigrain burger buns to make barbecue sandwiches for a Rangers baseball game last summer. Weeks later, my husband was still asking when I would make them again—without realizing they were packed with whole grains.
Thanks to the 7-grain cereal and mashed potatoes, these buns stay soft longer than most homemade hamburger buns. Let your bread machine handle the dough, then shape and bake the buns in your oven for the best texture.
Ingredients & Substitutions
• 7-GRAIN CEREAL: Soften with warm milk before mixing; substitute whole wheat flour or another hot multigrain cereal (10- or 12-grain).
• MILK: Use whole or 2%; non-dairy milk works.
• EGG: Adds structure and richness; substitute extra milk for an egg-free version.
• BUTTER: Substitute oil or margarine if needed; no need to warm—chop into small pieces before adding.
• MASHED POTATOES: Use fresh or instant; leftover mashed potatoes work well. I freeze leftover mashed potatoes in ½-cup portions for bread recipes like this one. Just thaw in the microwave before adding.
• BREAD FLOUR: Provides strength for a soft, sturdy texture; substitute all-purpose flour with added vital wheat gluten if needed.
• YEAST: Use instant, rapid-rise, or bread machine yeast.
• SEED TOPPINGS: Sesame, poppy, or Everything Bagel seasoning all work well.
What Is 7-Grain Cereal Mix?
A 7-grain cereal mix usually contains wheat, rye, oats, barley, rice, and flaxseed. It 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.
How To Make Multigrain Burger Buns with a Bread Machine
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Prepare the Dough
Shape the Buns
Proof & Bake
Multigrain Burger Buns (Bread Machine Dough)
Video
Ingredients
Dough:
- ½ cup (82 g) 7-grain mix
- ⅔ 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
- 2½ 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
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked bread: Double-wrap and freeze up to one month. Reheat gently.
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
- Can I make this dough as 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.
- How should I store 7-grain cereal?
- Store 7-grain cereal 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!
If you enjoy buns with seeds, you might like making these Chewy Bread Machine Bagels for a slightly chewier bun.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
This is probably a silly question, but, When I make mashed potatoes I only used plant based margarine and plant based milk or just water. The recipe calls for well seasoned mashed potatoes, what does that mean. I would really like to make this but have put it off due to the potato issue. I have made so many of your recipes and have never been disappointed. In fact so many others have had me making bread for them. I love your site.
Hi Diane,
Your mashed potatoes will work just fine. Don’t hesitate for a minute to try it. I’m thrilled to hear that you are making bread for others. It’s so satisfying, don’t you think? Let me know how your buns turn out.
I made this but made a loaf instead of buns and it was fantastic. I love love what the mashed potatoes do for the bread. I decided to make it with just oats and again it was fantastic. Probably one of my favorites. Have already made it 3 times. My question is can you add mashed potatoes to any recipe, if so, how do you know how much to add?
Hi Diane,
You pose a good question. Any “enriched” bread recipe would probably benefit from mashed potatoes. It will change the dynamics with the other ingredients; however, you can fix it by watching the dough knead and adding more liquid or flour to make the dough stick to the sides and pull away cleanly towards the end of the kneading phase. Read more here. Thank you for the 5-star rating!
I make this twice a week; but make it as a loaf. It’s the best bread we have ever eaten! Toasted it’s crisp and crunchy on the outside and soft inside. Delicious! Thank you!
Hi Spring,
I’m so glad you wrote. I’m going to try this and see how it comes out. Great idea.
Always delicious breads! Any suggestions on how to modify this bun recipe to a 1.5 pound loaf? Thanks!
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.
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.
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?
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.
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.
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
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.
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.
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.
Considering this recipe however, I am diabetic. Can you recommend a variation that would be more diabetic friendly? Thank you!
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.
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~!
How much potato flour do I have to use instead of using mashed potatoes?
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.”
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.
Good to know that potato flour will work instead. I will try that myself. Thanks for writing.
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!
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!
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.
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
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.
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!
Dear Paula,
I just made them. They were perfect.
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!
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!
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!
Awesome Lisa! Love hearing this.
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.
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.
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!
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
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.
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.
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!
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.
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…
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.
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?
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.
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! 🙂
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.
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.
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!
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
Your breakfast dessert sounds fabulous. Know I would love it.