Multi Grain Hamburger Buns 2.0

I changed my hamburger bun recipe recently....sometimes I just get tired of a particular ingredient...in this case ground flax.  I'm quite tickled with the new version.  The texture seems much lighter, even with the increase in oatmeal and wheat flour. 

I've been slacking on experimental bread making lately....probably the heat nudging me towards the usual recipes to get in and out of the kitchen quickly.

I don't usually bother gussying up my buns, but for a polished look they can be brushed with egg whites....sesame seeds, diced onions, and coarse salt might be some fun toppings as well.


Multi Grain Hamburger Buns 2.0

1 pack active dry yeast
2 to 3 cups all purpose flour
1 1/2 cup old fashioned oats, ground
1 cup warm milk
2 tbls oil
1 tbls honey
1/4 tsp salt
1/2 cup no fat plain yogurt, warmed slightly
1/3 cup wheat germ
2/3 cup white whole wheat flour
1/3 cup oat bran
3 tbls vital wheat gluten

Dissolve yeast in 1/2 cup warm water. Add in warm milk, oil, honey, and salt. Stir in yogurt.  Add in wheat germ, whole wheat flour, oat bran, ground oatmeal, and vital wheat gluten. Mix in all purpose flour until mixture is too stiff to work in the bowl. Turn out onto a floured surface and knead in remaining flour. Continue to knead dough for about 8 to 10 minutes adding flour to keep dough from sticking. Place in bowl and cover, letting rise in a warm place for about an hour. I generally use the microwave for this step...heating up a mug of water to steaming before putting my bread bowl inside.

Turn dough back out onto a floured surface and punch down. Divide into 10 portions. Take a portion of dough and form it into a rough circular shape.  Holding the round in one hand, use the other hand to turn one side of the dough under.  Rotate the round slightly and continue to turn the dough under adding a dusting of flour as needed.  This will give you a nice, round shape.  Place on greased baking sheet and flatten.  Repeat for the other portions. Cover and let your tray rise for another hour.

Bake your buns at 375 for 30 mins or until nicely browned. Cool on rack.

Every so often I get a lovely whiff of honey when I cut one of these buns open.  Yummy!