Preview: These Bread Machine Hamburger Buns will make your next sandwich memorable. Seven-grain cereal gives these buns all kinds of wonderful flavor.
Want to know how to make a sandwich memorable? Make it with homemade buns.
For example, I used these buns to make barbecue sandwiches that we took to a Rangers baseball game last summer. Weeks later, my husband was still raving about those buns and requesting a repeat performance. That’s how homemade buns can make a sandwich memorable.
Although designed for a bread machine, this recipe can be made in a stand mixer or by hand. See the directions in the recipe note.
As usual, I mix the dough for this recipe in my bread machine. I DON’T BAKE IT IN THERE. I only use it to mix and knead the dough.
You might try it if you have a bread machine and/or delight in eating homemade bread that is perfectly mixed and kneaded with little effort and time on your part.
If you are a new bread-machine user or somebody who thought they didn’t like bread machines, please check out my previous posts about using a bread machine.
What is a “7-grain cereal mix”?
Don’t let the 7-grain mix scare you away. Substitute the same amount of bread flour, whole wheat flour, or wheat bran if you prefer. I buy Bob’s Red Mill 7 Grain Hot Cereal, containing wheat, rye, triticale, oats, oat bran, barley, rice, and flaxseed.
It’s not always easy to find. Try Target, Whole Foods, or any grocery store with an organic food section (See the link below to order online.) This recipe is a variation on my Potato-Cheese Rolls which I love because the rolls naturally stay fresh longer because of the potatoes.
Ingredients and substitutions:
- EGG: The recipe was written for a large egg. If you only have medium eggs, add extra liquid. Warm egg before adding to the bread machine pan. If you want to leave the egg out completely, try substituting the equivalent amount of milk or cream.
- SUGAR: Granulated sugar is best. Brown sugar or honey would also be suitable.
- SALT: Use table or sea salt. If using Kosher salt, add at least a quarter of a teaspoon more.
- BUTTER: Substitute 1:1 margarine, shortening, or vegetable oil. Butter should be close to room temperature when adding to the pan.
- FLOUR: Bread flour is important in this recipe because of the non-gluten 7-grains cereal and the potatoes. All-purpose flour doesn’t have enough oomph to lift these ingredients into a nicely textured sandwich bun.
- 7-GRAIN CEREAL: Be sure to buy 7-grain cereal that you must cook before eating. We’re not talking about dry cereal that comes in a box designed to be poured straight into a bowl with a little milk. If you frequent a store with bulk bins, they often sell it by the pound.
- YEAST: I use nothing but instant, rapid-rise, or bread machine yeast. Active dry yeast can be substituted. See the notes at the end of the recipe for the how-to.
- SEED TOPPING: I like poppy seeds and sesame seeds. “Everything but the Bagel” seasoning would be perfect, too.
- MASHED POTATOES: I like to use leftover mashed potatoes as opposed to difficult-to-find potato flour or bland-tasting instant potatoes. The salt, pepper, butter, and milk added when making everyday mashed potatoes seems to make these rolls even better.
Because I tend toward spur-of-the-moment baking, I freeze any leftover mashed potatoes passing through my kitchen into half-cup portions as seen in the picture below. They only need to defrost in the microwave before they go into my bread machine.
If you don’t have leftovers, cook a peeled potato in the microwave with a little bit of water, mash it with a fork and add a little bit of milk. Or make mashed potatoes with instant potatoes.
P.S. If you need a quick lesson in making perfect dough balls, watch the video below.
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p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Multi-Grain Bread Machine Hamburger Buns
- ⅔ cup milk - 151 gr
- ½ cup 7-grain mix - 82 gr
- 1 large egg - 50 gr
- 2 tablespoons granulated sugar - 24 gr
- 1 teaspoon table or sea salt - 6 gr
- ¼ cup softened butter - (cut into small pieces) 57 gr
- ½ cup well-seasoned mashed potatoes - 125 gr
- 2-1/2 cups unbleached bread flour - 300 gr
- 2 teaspoons bread machine yeast - 6 gr
- 1 large egg - 50 gr
- 1 tablespoon water - 14 gr
- Poppy seeds and sesame seeds
- Pour the 7-grain mix into the bread machine pan. Heat milk for 1 minute and 30 seconds. Pour over the cereal. Add the egg, sugar, salt, butter, and mashed potatoes to the other ingredients already in the bread machine pan.
- Add the bread flour and last, the yeast.
- 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. Look again 15 minutes into the DOUGH cycle 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 doubled in size and it passes the indentation test
- When ready, remove the dough from the bread machine pan onto a floured surface. Divide into 8 portions and form into balls. Allow the dough balls to rise until double.
- Preheat oven to 375˚F.
- Severely flatten balls with the palm of your hand to keep your buns from being too thick in the middle.
- Make the glaze by whisking and egg and water together in a small bowl. Carefully brush the tops and sides of buns. Sprinkle with poppy seeds and sesame seeds.
- Bake in a preheated 375˚F oven for 15-20 minutes or until golden brown and internal temperature reaches 190 degrees.
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.