Pour ½ cup 7-grain mix into the bread machine pan. Heat ⅔ cup 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 egg, 2 tablespoons granulated sugar, 1 teaspoon table or sea salt, ¼ cup butter (chopped into small pieces) , and ½ cup well-seasoned mashed potatoes to the other ingredients already in the bread machine pan.
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 egg and 1 tablespoon 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).
Notes
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.