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!

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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.

How To Make Multigrain Burger Buns
Prepare the dough
- 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.
- Select the DOUGH cycle and press START. Dough should start to clump immediately.
- 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.





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!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.