Multigrain Bun Recipe: Save Your Energy, Use a Bread Machine

Sneak Peek: These Multigrain Burger Buns will make your next hamburger or sausage sandwich more enjoyable and memorable. Seven-grain cereal gives these buns all kinds of wonderful multi-grain flavors and textures. Let your bread machine or a stand mixer do all the mixing and kneading.

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 but 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.

Six Reasons Why Your People Will Request This Recipe

  1. They are made with an enriched dough, so they are soft with a subtle sweetness
  2. The 7-grain cereal lends a hearty texture.
  3. Mix and match the seeds or leave them off.
  4. Make large or small, fat or skinny buns, or don’t slice them and use them as dinner rolls.
  5. The potatoes help these buns to stay fresh longer than one day.
  6. I use the bread machine to mix and knead the dough as usual.  I bake the buns in my conventional oven. Although designed for a bread machine, this recipe can be mixed in a stand mixer or by hand. See the directions in the recipe note.

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

If you have a bread machine, you’ll be delighted when the dough is perfectly mixed and kneaded with little effort and time.

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.

7 grain cereal from Bob's Red Mill.Pin

What Is a “7-Grain Cereal Mix”?

Don’t let the 7-grain mix scare you away. Substitute the same amount of bread, whole wheat, or wheat bran.

I buy Bob’s Red Mill 7 Grain Hot Cereal mix. It contains wheat, rye, triticale, oats, oat bran, barley, rice, and flaxseed. All 7-grain cereals do not contain the same grains.

7-Grain cereal is 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.)

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: Be sure to buy 7-grain cereal that you must cook before eating. We’re not talking about dry cereal in a box designed to be poured straight into a bowl with a little milk. Stores with bulk bins are a good place to buy small amounts. You can also use 12-grain cereal.
  • MILK: Use any milk you have on hand. The higher the fat content, the richer and more delicious the buns (just my opinion).
  • EGG: This recipe was written for a large egg. If you only have medium eggs, add extra liquid. If you want to leave the egg out completely, try substituting the equivalent amount of milk or cream.
  • SUGAR: Granulated sugar is specified. Brown sugar or honey would also be suitable.
  • SALT: Use table salt or sea salt. Add at least a quarter of a teaspoon more if using Kosher salt.
  • BUTTER: Substitute 1:1 margarine, shortening, or vegetable oil.
    • Many recipes tell you to add butter at room temperature. But here’s a trick for you.

📌Kitchen Secret📌

Chop cold butter into tiny pieces. I use a butter knife to chop it right there on the butter wrapper. No need to wait for the butter to warm up because the friction of the paddles will melt the butter quickly as they knead the dough.

  • 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. If you can only get all-purpose flour, you might want to add a tablespoon or two of vital wheat gluten to shore up the rise.
  • YEAST: I use only instant, rapid-rise, or bread machine yeast. (They are all instant yeast.) Active dry yeast can be substituted. See the notes at the end of the recipe for directions.
  • SESAME SEED TOPPING: I like sesame seeds the most and often mix them with poppy or black seeds. “Everything but the Bagel” seasoning would be perfect, too. Flax seeds, chia seeds, or sunflower seeds are another option.
  • MASHED POTATOES: I like to use leftover mashed potatoes instead of difficult-to-find potato flour or bland-tasting instant potatoes. The salt, pepper, butter, and milk added when making everyday mashed potatoes make these rolls even better.
    • 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 milk. Or make mashed potatoes with instant potatoes.

📌Kitchen Secret📌

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.

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

How To Make Hamburger Buns with 7-Grain Cereal

all ingredients for dough in bread maker panPin
Pour the 7-grain cereal into the pan first. Heat the milk and pour it over the cereal. Let it sit for 5-10 minutes to soak the grain. Add the remaining ingredients for the dough into the bread machine pan in the order listed.
dough should look like this in the first minute as it begins to clumpPin
Select the DOUGH cycle, then press START. Open the lid in the first minute to ensure the paddle(s) is engaged, and the dough starts to clump.
dough should be smooth and elastic af it has kneaded for 10-15 minutesPin
After 15 minutes of mixing and kneading, recheck the dough. It should be smooth and elastic, sticking to the side, then pulling away cleanly.
pulling the dough out of the pan onto a lightly floured surfacePin
When the DOUGH cycle is finished, see if the dough has doubled its original size. If so, remove it from the pan to a lightly floured surface. If not, leave the dough in the pan to continue proofing until it doubles, then proceed.

If the dough is too sticky, add flour one tablespoon at a time, allowing a minute or two for the dough to absorb before adding more. If the dough is too dry and bounces off the wall or riding on the paddle, do the same with water or milk.

manipulating the doughPin
Use your fingers to push the bubbles out of the dough. Form the dough into a smooth ball. If the dough is too bouncy, cover it and let the dough relax for 10-15 minutes.
making dough balls with the portionsPin
Cut the dough into 8, 10, or 12 equally-sized portions.

Your choice depends on how big you want them. Form each portion into a ball by pulling the dough from the bottom and pinching it at the top. See the video if you aren’t sure how to do this. Don’t worry if they’re ugly at first. You’ll improve with practice, and the shape won’t affect the taste.

smashing the dough balls the first time.Pin
Place the balls on a prepared cookie sheet (greased or covered with parchment paper or a silicone mat) and press down lightly with your fingers. You’ll press them again later, so you don’t have to press them to full size the first time.
covering with a tea towel to proofPin
Cover the rolls with a tea towel and allow them to rise until almost double. I hesitate to give a time this might take because the ambient temperature makes a big difference. Check back in 30 minutes, but it could take an hour if your kitchen is cold.
mixing glaze with a frotherPin
Meanwhile, prepare the glaze. This battery-operate frother does a great job of getting every lump out of the glaze. A whisk will also work, but you might want to pour it through a sieve, especially if you don’t want seeded buns.
mashing dough balls the second time and glazing with egg glazePin
Flatten the buns with a meat press, a small flat plate, or your hand. How much you flatten is a personal choice. I don’t like a lot of bread with my sandwich, so I smash them vigorously. You’ll be surprised how much they spring back.

Glaze the tops with the egg wash you prepared earlier.

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sprinkling buns with seedsPin
Sprinkle with poppy seeds, sesame seeds, or both. Place in a preheated oven and bake.
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 so that they will stay super fresh.

As you can see, these buns 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.


Can I use this recipe to make multigrain loaves of bread instead of buns?

Yes. After the DOUGH cycle ends, transfer the dough to a floured surface. Shape the loaf by rolling the dough into a rectangular shape. Roll into a cylinder. Seal the seam and turn the ends toward the seam (pictures here). Drop the dough into an 8½ x 4½ inch loaf pan seam-side down.
Let rise until almost double. Bake at 375˚F (190˚C) until the internal temperature reaches 190-200˚F. After cooling for 15 minutes, remove the bread to a cooling rack for an hour before slicing.

What is the difference between whole grain and multigrain bread?

Multigrain bread is made of several types of grains. None of these grains may be whole. Whole grain bread contains the entire grain and its three edible layers — the bran, the endosperm and the germ. Whole grain bread may include a variety of grains and therefore be considered multigrain.“– Gold Medal Flour

How do I store whole-grain cereal?

Store in the refrigerator or freezer. Whole grains tend to go rancid faster than all-purpose or bread flour.

Parting thoughts: Don’t miss the video for a quick lesson on making perfect dough balls for burger buns.

Recipe Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

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

Multigrain Burger Buns Recipe: Bread Machine

Make these sesame buns for your next cookout, tailgate, or party. Mix the dough with a bread machine or a stand mixer.

Rate this recipe

(5 stars if you loved it)

5 from 14 votes


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



  • 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


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


  • 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) , and ½ cup (125 g) well-seasoned mashed potatoes to the other ingredients already in the bread machine pan.
  • Add 2½ cups (300 g) unbleached bread flour and 2 teaspoons bread machine 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. 
    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.
  • 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. 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. Cover the balls with a sheet of plastic wrap before flattening them to prevent sticking.
  • Allow buns to rise until puffy. Preheat the oven to 375˚F (190˚C).
  • 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 in a preheated 375˚F (190˚C) oven for 15-20 minutes or until golden brown and internal temperature reaches 190˚F (88˚C).


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.
Directions for making bread with a stand mixer or by hand:
  • 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.


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

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Recipe Rating


  1. 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

    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.

  2. 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.

  3. 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.

  4. 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~!

  5. 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.”

  6. 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.

  7. 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!

  8. 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!

  9. 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.

  10. 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.

  11. 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.

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

  13. 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!

  14. 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!

  15. 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.

  16. 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.

  17. 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!

  18. 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.


  19. 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.

  20. 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.

  21. 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.

  22. 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.

  23. 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.

  24. 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!

  25. 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.