Multigrain Buns

• 2 packages (1/4 ounce each) active dry yeast
• 3 cups warm water (110u0b0 to 115u0b0)
• 1-1/2 cups whole wheat flour
• 1 cup old-fashioned oats
• 1 egg plus 1 egg yolk
• 1/4 cup sesame seeds
• 1/4 cup salted sunflower kernels
• 1/4 cup canola oil
• 3 tablespoons butter, softened
• 2 tablespoons sugar
• 1-1/2 teaspoons salt
• 1 teaspoon caraway seeds
• 1/2 teaspoon white vinegar
• 5-1/2 to 6 cups all-purpose flour
• 2 tablespoons water
• Additional oats

1. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, oats, 1 egg, sesame and sunflower seeds, oil, butter, sugar, salt, caraway, vinegar and 2 cups all-purpose flour. Beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
3. Punch dough down. Shape into 18 round balls; roll each into a 4-1/2 in. circle. Place on grease
4. . Beat egg yolk with water; brush over buns. Sprinkle with oats. Cover and let rise until doubled, about 45 minutes.
5. Bake at 350u0b0 for 20 minutes or until golden brown. Remove from pans.

active dry yeast, warm water, whole wheat flour, oldfashioned oats, egg, sesame seeds, salted sunflower kernels, canola oil, butter, sugar, salt, caraway seeds, white vinegar, allpurpose, water, oats

Taken from www.tasteofhome.com/recipes/multigrain-buns/ (may not work)