Homemade Multi-Grain Buns

Food Network Canada
8 servings

I’ve been on a whole grain bread kick lately, so I came up with these easy , moist buns that feature the perfect blend of grains. The addition of white flour, egg, and honey give the dough that tender texture that I prefer. You can freeze them before or after baking, as long as they’re in a well sealed bag.



cup milk (250 ml) warmed to about 90 D.
pkg dry yeast
tsp sugar (5 ml)
Tbsp honey (25 ml)
Tbsp olive oil (25 ml)
1 ½
tsp salt (7.5 ml)
1 ½
cup all purpose flour (375 ml)
cup whole wheat flour (250 ml)
cup fine semolina (80 ml)
cup flax seed (50 ml)


Step 1

In a small bowl combine the warm milk and sugar and stir to blend. Add the yeast and stir. Let stand for about 5 minutes until it foams. This ensures the yeast is active.

Step 2

In another small bowl whisk together the honey, olive oil and egg.

Step 3

In the bowl of a stand mixer, fitted with a dough hook, combine the salt, 1 ¼ cup of flour, wheat flour, semolina and flax seed. Alternatively this can be made by hand with a wooden spoon. Reserve the ¼ cup of flour for kneading or in case the dough is too soft.

Step 4

With machine on low speed, add yeast mixture to flour. Continue mixing while adding the egg mixture. Increase speed to medium and work dough for about 3-5 minutes. Dough will be sticky but should begin to come together around the hook. If dough is too sticky and climbs up hook, sprinkle with the remaining flour.

Step 5

Turn dough onto a lightly floured board and continue to knead by hand for about 3-4 minutes sprinkling with very little flour only if too sticky to handle. Dough should be smooth and elastic but slightly tacky to the touch. Transfer to a lightly oiled large bowl, and cover with plastic wrap. Let rise for 1.5 hours in a warm spot in your kitchen until doubled in bulk, or overnight in the fridge.

Step 6

Punch dough down and cut into 8 equal pieces. Roll each into a tight ball and arrange on a baking sheet lined with parchment paper. Cover with a tea towel and let rise again for 45 minutes or until almost doubled in size.

Step 7

Preheat oven to 350 degrees farenheit .

Step 8

With a sharp serrated edge knife make a small slash on top of each bun and bake in lower half of oven for 22- 25 minutes or until golden brown and hollow sounding when tapped on bottom.

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