Multigrain mini burger buns

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Multigrain mini burger buns

Home made multigrain mini burger buns for kids. A healthy way to enjoy junk food!

Today I am sharing this recipe of multigrain burger buns. They are super healthy and let me mention here –  quick to prepare too, as Mumbai is getting hot these days (my first rise and second rise was done within 2 hours). I was able to keep mini multigrain burgers ready by the afternoon, before Nitya and Yatu came back home from school.

Multigrain mini burger buns

We have a small routine; the day kidos take Roti and baji to school, they want some interesting snack later in the day. Most of time I try playing around healthy stuff, which they enjoy but so many times I do fail (day before yesterday I added some sprouts to schezwan rice, and it was not accepted –‘mama how can you do this’). But — these mini multigrain burgers were loved so much (double tick mark, 100 on 100). I really wanted to share the recipe to all moms and health conscious people.

Multigrain mini burger buns

Most of us assume that baking bread at home is difficult and time consuming. But think about it; the actual bread baking requires less active time. You just have to leave the dough to rise and you have all that time to yourself. One of the great benefit of baking bread at home is that you can have total control over the ingredients you are using.

And mostly there is something undeniably pleasurable about biting into fresh baked bread from your oven.  Trust me, you must try it.

Before we start, I would like to share with you all these links where I have mentioned the basics of bread baking and a Beginner’s recipe. Do have a look; if you are new to the blog.



Now lets starts with our dos and don’ts of multigrain Burger Bun Recipe;

1.  The trick to a flavorful multigrain bun is soak quinoa, flaxseeds, oats and amaranth (rajgira flour) for about 2to 3 hours with some water. Then add the mix to the bread flour while kneading. You will be amazed to see the results.

2. I have used half maida and half whole wheat flour in the recipe. This gives great texture to the bread when baked.

Multigrain mini burger buns

3. Adding a bit of gluten powder to the flour is optional, though I have added a pinch in my recipe. The flavors will be astoundingly satisfying weather you add the gluten powder or not. But you might find the bread on a slightly denser side without the gluten powder.

Multigrain mini burger buns

4. I skipped sesame seeds, because I was not able to find my packet of sesame seeds; silly me. You please sprinkle some on your burger buns before baking.

5. I have used instant dry yeast in the recipe, as it provides the bread a natural mellow aroma and a consistent structure.

6. Because of the climate difference in temperature and humidity, the bread might take a little less or little more time to rise. Don’t hurry the process, wait till the dough is double in size.

Multigrain mini burger buns

7. The Dough will be slightly sticky so use a dough scraper to assist you when lifting, dividing and transferring the dough. Avoid adding additional flour every time you handle the dough. However, a small dusting of flour on the bench will be required while tipping and kneading.

8. Using the stretching and folding technique while kneading will strengthen the dough and with each stretch and fold; the dough will become easier to handle. If you have a machine to do the job; use that.

Multigrain mini burger buns

[recipe title=[recipe title=”Multigrain mini burger buns” difficulty=”easy”]


Add ins to soak

1 tablespoon of rolled oats

1 tablespoons quinoa

1 tablespoon of flax seeds

3 tablespoons of Rajgira atta.

½  cup water

For the dough

2/3rd cup maida

2/3rd cup of whole wheat flour

1/4th cup lukewarm water

1/4th cup of milk

1 tablespoon of olive oil

1 tablespoon active yeast

1 teaspoon salt

1 and 1/2 teaspoon of brown sugar

A pinch of gluten powder



Soak the add-ins (2 to3 hour) In a small bowl, combine oats, quinoa, flax seeds, Rajgira and water.

Mix the ingredients mentioned above and the soaked add ins in a big bowl. Make sure you don’t add all the water to the ingredients at once. Because different flours have different absorbency rate. Knead the dough using hands or a dough hook attachment of your stand mixer.  When kneading with hands use the heel of your palm to push the dough further away and bringing it back towards you. This helps to elongate the gluten strands.

When done; place the dough in a clean bowl and cover with a damp towel and allow to the dough to rise. This should take about 1 hour or less.

Punch the dough to degas it and knead it briefly on a lightly floured kitchen surface. Divide the dough into balls. Adding a bit of flour is necessary to work with the dough.

Place the shaped rolls a little apart on a floured baking tray. Tip – you can line the baking tray with a sheet of parchment paper. Less utensils to clean.

Loosely cover the burger buns with a plastic sheet to prevent the drying out. Leave to rest for about ½ an hour or more, till double in size.

Using a miser, drizzle some water on and sprinkle some seeds of your choice before baking. Bake in a preheated oven at 200* C for about 12 to 15 minutes or until golden color.

When done remove from oven and immediately brush some melted butter. Cool completely before serving or before cutting into half for burgers.


Multigrain mini burger buns


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  1. Thanks Sneh 🙂 these are the best words of appreciation.

  2. Sneh says:

    Wow.. I am feeling hungry now!!

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