Multigrain rolls are a nutritious alternative to dinner rolls. They are soft, delicious, easy to make, and can be a great addition to the dinner table and holiday feast.
It is very easy to make multigrain rolls dough in the bread machine or stand mixer. They are made with multigrain cereal which is made with oats, barley, wheat, quinoa, rye, and more. Some of them have flax seeds added or you can add them while mixing.
Ingredients
The multigrain dinner rolls ingredients are very basic and easily available in the pantry. Bread flour, whole wheat flour, brown sugar, salt, yeast, and multigrain cereal is what you will need.
The main ingredient is multigrain cereal. It is usually found in the cereal aisle of grocery stores. You will have to look at the hot cereals and you will be able to find a variety of 5-grain, 7-grain, or 10-grain multigrain kinds of cereal.
I have used one pouch of Better Oats brand 5-grain multigrain cereal with flax which is made with oats, quinoa, barley, wheat, and rye.
Instant yeast or bread machine will work well for this recipe.
Instructions
The dough for the rolls can be made in stand mixer or bread machine. It is best to weigh the flour using a digital food scale for consistent results.
Depending on your bread machine, put the wet and dry ingredients in the bread machine pan. I have added water, oil, sugar, salt, bread flour, whole wheat flour, multigrain cereal, and instant yeast in the order.
Now select and start the dough cycle. The bread machine will do the rest of the job of mixing, kneading, and rising.
Step 1: Add all wet and dry ingredients in the bread machine pan.
Step 2: Watch the dough getting mixed and kneaded for about 5-10 minutes and add some water or flour if needed.
If using a stand mixer, add all the ingredients in the bowl and knead with dough hook for about 12 minutes. Shape the dough into a ball and place it into a bowl. Let it rise into a warm place for about 45-60 minutes until it doubles in volume. Check out how to make dough in stand mixer.
Divide the dough into 15 equal parts, about 48 grams each. Shape them into smooth balls by tucking all the edges together to the bottom side. Place them in a baking tray lined with parchment paper and spacing them out an inch apart.
Cover the tray with a cling wrap or a kitchen towel and let it rise in a warm place for about 45 minutes or until it doubles in volume
Step 3: Remove the dough and divide into 15 equal parts.
Step 4: Make small dough balls and place in a baking tray.
Preheat the oven to 350°F. Remove the cling wrap or kitchen towel and then bake the rolls for about 20 minutes until golden brown. Take them out of the oven and apply some butter on top using a basting brush. This gives the buns a nice glaze.
Step 5: Let the dough balls rise.
Step 6: Bake in the oven at 350°F for 20 minutes.
Substitutions
The multigrain rolls are very easy to make and uses only 7 ingredients. There are a few substitutions that can work well in case you do not have all the ingredients.
- All-purpose flour - instead of bread flour, you can use all-purpose flour.
- Multigrain cereal - I have used 5-grain multigrain hot cereal. There are other varieties available like 7-grain and 10-grain ones. You can use any of those.
- Yeast - Instant yeast or bread machine yeast works fine in the bread machine. You can read more on which yeast to use in a bread machine.
Variations
You can easily adapt this recipe to your liking and make it as per your family's liking.
- Bread flour - I have added 1 cup of whole wheat flour to the recipe but you can easily replace it with bread flour and not use any whole wheat flour.
- Seeds - add seeds like pumpkin, chia, sunflower, etc to make multigrain seed rolls. You can check out this seed bread recipe.
Equipment
I make these rolls regularly and use a stand mixer or bread machine to make the dough. A food scale helps in weighing the flour which gives consistent results. To make the rolls softer and lighter, sift the flour with a sifter.
The rolls are baked in a convection oven. I have used a 13-inch by 11-inch deep casserole baking tray to make 15 rolls. A larger baking tray (15-inch by 11-inch) can be used to make about 20 smaller size rolls.
Storage
Multigrain rolls can be stored at room temperature in a bread box or an air-tight container for 3-4 days. If you want to store them longer, it is best to freeze them in an airtight container or Ziplock bag. When you want to use it, you can warm them in the oven for about 15 minutes at 350°F.
Top tip
- Measuring the flour with a measuring cup can give inconsistent results as the cup can be tightly packed while scooping the flour. So it is best to weigh the flour for a consistent result.
- To make smaller buns, make dough balls of about 37 grams each, this will make about 20 rolls.
- To make larger buns, make dough balls of about 60 grams each, this will make about 12 rolls.
- If you make the rolls ahead of time, just warm them for 5 minutes in the oven on 'keep warm' setting or about 200°F.
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📖 Recipe
Multigrain Dinner Rolls
Equipment
- Bread Machine (or Stand Mixer)
- Convection Oven
- Baking tray (13 inch by 9 inch)
Ingredients
Wet ingredients
- 1 cup Water (warm, microwave 20 seconds)
- 2 tablespoon Oil
Dry ingredients
- 2 tablespoon Brown sugar
- 1 teaspoon Salt
- 2 cup Bread flour (240 grams or all-purpose flour)
- 1 cup Whole wheat flour (113 gram)
- ½ cup Multigrain cereal (or 1 packet Better Oats multigrain cereal)
- 2 ¼ teaspoon Bread machine yeast (7 grams or instant yeast)
Instructions
Option 1: Make dough in bread machine
- Place the wet and dry ingredients in the order required by your bread machine.1 cup Water, 2 tablespoon Oil, 2 tablespoon Brown sugar, 1 teaspoon Salt, 2 cup Bread flour , 1 cup Whole wheat flour, 2 ¼ teaspoon Bread machine yeast, ½ cup Multigrain cereal
- Close the lid and select the "dough" cycle.
- Once the cycle completes, remove the dough from the pan on a lightly floured surface.
Option 2: Make dough in stand mixer
- Place the wet and dry ingredients into the stand mixer bowl.1 cup Water, 2 tablespoon Oil, 2 tablespoon Brown sugar, 1 teaspoon Salt, 2 cup Bread flour , 1 cup Whole wheat flour, 2 ¼ teaspoon Bread machine yeast, ½ cup Multigrain cereal
- Attach the dough hook and knead on setting 2 for about 12 minutes until the dough is well kneaded and attaches to the hook.
- Make a smooth dough ball, apply some oil to the bottom of the bowl and place the dough ball in it for rising.
- Cover the bowl and keep it in a warm place for about 60 minutes until the dough rises and becomes double in volume.
- Remove the dough from the bowl on a lightly floured surface.
Shape dough to make buns
- Divide the dough into 15 equal parts of about 48 grams each.
- Shape them into smooth balls and tuck all the edges to the bottom side to make it smooth from the top.
- Place them in a 13-inch by 9-inch baking tray lined with parchment paper.
- Cover with a food wrap or a kitchen towel so that it does not dry up.
- Allow it to rise for about 45-60 minutes until it has doubled in volume.
Bake in the oven
- Preheat the oven to 350°F.
- Remove the food wrap gently and then place the baking tray in the oven.
- Bake for about 20 minutes on 350°F or until the crust is golden brown in color.
- Take the baking tray out of the oven.
- Apply some butter on top of the buns using a basting brush.
Notes
- Sifting and weighing the flour helps make the bread soft. Sifting is optional, however, weighing the flour gives consistent results.
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