Friday, October 3, 2014

Multigrain Buns!

I love a good excuse to bake. I love my friends. So when I host card
club, you can bet there's lots of baking going on. When I was invited to join "Card Club" about twenty-five-plus years ago, I hesitated, as I  felt it sounded somehow "old-lady-ish" - a bunch of women sitting around card tables, whispering about the neighbors from behind their cards. Fortunately, it turned out to be nothing like that.....It's turned out to be just plain fun. We laugh. We talk about our families. We eat. And we play a little cards. (I get teased, as I've never been able to properly shuffle cards from day one....and I don't care to take the time to learn!) The faces around the table have changed over the years, but the quality of the friendships made around those tables have not....Wonderful, "solid" women - all with different life experiences, but all with open hearts. We all joke that it's not about our card-playing abilities (thank heaven!)....the whole evening is "a social thing".....just being together. 

I made these tasty buns last time I hosted "club", along with several other types of buns. These were the star. They're beautiful and their nutty taste just helps make the sandwich. 

              Multi-Grain Buns              


1 Tbsp/ pkg. Red Star Platinum yeast
1 ½ Cups warm water
2 ¾ Cup unbleached all-purpose flour
¾ Cup whole wheat flour (or white whole wheat)
½ Cup old-fashioned oats
2 Tbsp. sesame seeds
2 Tbsp. sunflower seeds
2 Tbsp. vegetable oil
1 Tbsp. sugar
1 small egg
1 ½ Tbsp. butter, softened
1 tsp. salt
1 tsp. caraway seeds
¼ tsp. white vinegar

For topping:
1 egg yolk, beaten  
2 Tbsp. cold water
Extra old-fashioned oats

Place yeast in EZ DOH bucket. Add warm water and stir. Let sit for 1-2 minutes to activate. Add 1 cup of flour, then remaining ingredients . EZ DOH-it until dough is smooth and elastic, adding additional unbleached flour if necessary. Remove dough from bucket. Spray bucket lightly with cooking spray, replace dough in bucket and cover. Let rise until doubled.

 Remove dough from bucket. On a lightly floured surface, divide the dough into 10-12 pieces, depending on the size of bun you would like. Shape each piece into a round ball, then roll each ball into a 4” circle. Place on a greased baking sheet. Cover and let rise until doubled.
Combine the egg yolk and water and stir well. Lightly brush over each bun, then sprinkle with the extra oats. Bake at 375 for 15-20 minutes or until golden. Cool on a wire rack. 

Visit:  for more delicious breads! 


No comments

Post a Comment

Theme created by PIXELZINE