Multi-grain burger buns from Bread Revolution: Rise Up & Bake by Duncan Glendinning and Patrick Ryan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Barbecued veggie stacks with honey mustard dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried yeast for fresh yeast, and olive oil for rapeseed oil.

  • eliza on January 25, 2026

    Yet another take on these delicious rolls. This particular batch turned out some excellent springy rolls. I had cooked too much steel cut oats and needed to use them up. I’ve made leftover oatmeal muffins (from food dot com which we can’t index here) but still had some left. I calculated about 1 cup (scant) for the cooked grains so added that. I milled A&B Grains red fife for the whole grain flour and used Arva bread flour also. Did autolyse in the machine without salt or yeast, then added those plus some levain and kneaded about 5-10 min in machine. Refrigerated overnight and shaped, rose, and baked this morning. Resulting rolls were really tender and rose well. Oat based doughs are always a bit sticky and hard to work with so I find fridging helps. I could have added more salt to this particular batch (used 2 tsp). Made 12 rolls, 425 convection 16 min with steam, 3 min no steam.

  • eliza on October 29, 2024

    I’ve made these rolls quite a few times, varying the grains based on what I had on hand. I recently made them with quinoa for all the grain which worked well. Can make 9 larger buns or 12 smaller ones with this recipe. For 9 buns in a 9x9” pan I bake 425 fan for 18 min with steam, then 4-5 min without steam. Note that grains must be cooked ahead of time for this bread.

  • eliza on December 07, 2023

    These are delicious multi grain buns. I used purple barley and a rice blend for the cooked grains. I mixed and proved the dough in the bread machine; I had to add 1-2 tablespoons extra water, used red fife for the wholegrain flour, and used dry yeast. I reduced the salt to about 12-13g since I like my salt in breads just a bit over 2%, and that was plenty for my taste. Baked at lower temp than required but I will change that next time as I had to increase bake time. Took about 4 hrs start to finish. Initial mix in bread machine. Definitely will repeat. Edited to add: cooked farro for the grains, autolyse in bread machine 30 min, made 12 rolls baked 400 10 steam 10 without.

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