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!
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Multigrain Burger Buns Recipe Made Easier with a Bread Machine
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
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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.