Harvest Grains Buns

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Harvest Grains Buns

star rating (6) rate this recipe »
Published prior to 2008

These toothsome, tasty rolls are perfect with a bowl of soup or stew.

2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% White Whole Wheat Flour or King Arthur Traditional Whole Wheat Flour
1/2 cup Harvest Grains Blend
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/4 cup flax flour
3 tablespoons non-diastatic malt powder or brown sugar
1 1/2 teaspoons salt
1 1/2 cups water
1 tablespoon vegetable oil
2 teaspoons instant yeast

Combine all of the ingredients and mix and knead to form an elastic, slightly sticky dough. Allow the dough to rise in a lightly greased bowl until it's almost doubled in bulk, about 1 1/2 hours.

Turn the dough onto a lightly floured or lightly oiled work surface. Divide it into 16 pieces, and roll each piece into a ball. Place the balls in a lightly greased 11 x 11-inch pan or into two 8- or 9-inch round pans. Cover and allow to rise for about 1 hour, until very puffy.

Bake the buns in a preheated 375°F oven for 20 to 24 minutes, until they're lightly browned. Remove from the oven and brush with melted butter if desired (for a soft crust). Enjoy warm or cold. Yield: sixteen 2 1/2-inch buns.

Nutrition per serving (1 bun, 53g): 130 cal, 2g fat, 5g protein, 24g total carbohydrate, 2g sugar, 2g dietary fiber, 0mg cholesterol, 230mg sodium.


  • star rating 04/19/2015
  • Nikki from Chicago
  • I've had varied success with this recipe, but after three tries I'm confident it'll be my go-to dinner roll recipe. The flavor is great, the grain mix is interesting and strikes a good balance between healthy and tasty. The only change I made was I used my own blend of "harvest grains" (but still included everything in the KAF blend's list of ingredients). On my first and second try the buns came out dry and dense. I also had trouble getting a good second rise both times. My third try I added about 50% more yeast, put in the liquid at room temp (in case cold liquids shock or slow the yeast development), and didn't knead for more than a couple minutes. I'm used to kneading ~8 minutes and did so the first and second times, but this recipe was ambiguous about knead time. With these changes, the second rise was perfect (nice puffy rolls after an hour or so), and they came out of the oven much lighter and less dense than before.
  • star rating 07/30/2014
  • Monica from New Windsor, NY
  • These buns were absolutely delicious! Made them for dinner last night, and my husband was really impressed. I agree with a previous reviewer that less water is needed for the dough. I ended up adding more flour, even though I started with only 1 and 1/4 cups of water instead of the 1 and 1/2 that the recipe calls for. Next time I'll try starting with 1 cup of water. That said, the buns didn't suffer at all. They took exactly 20 min. to bake, and looked and tasted great! Next time I'll make 12 larger buns as suggested by a previous reviewer. They'll make tasty sandwich sized buns. Thanks for another nice recipe!
  • star rating 12/05/2011
  • runbear from KAF Community
  • I find these always need a little more flour, or less water, than the recipe calls for. But they are nicely dense and great for sandwiches. I make 12 instead of 16, and they only take about 20 minutes to bake, as Deb said in her review.
  • star rating 01/22/2011
  • Hoolia from KAF Community
  • These rolls are delicious! Substituted a combo of rye flour and cornmeal for the flax, which I didn't have, brushed the tops with a little milk and sprinkled a little of the harvest grains blend on them -- really yummy, will definitely make again!
  • star rating 09/13/2010
  • sweething from KAF Community
  • I have to say the flavor is stellar, however they were rather heavy. I would not call these a "bun" since I think buns tend to be lighter and softer in texture. These were borderline hockey puck on the outside, but the inside was moist and bread-y. I did sub flax seed and increased the water for the oil. I didn't have flax flour, so I added about 1/8 cup more white flour. The dough was moist and tacky for the first rise. Both rises went well, so I'm not sure why these came dense. I'd like to try as a loaf.
    I am glad you liked this recipe with the exception of interior texture. The oil in the recipe does help to tenderize the interior. You are correct, these may qualify as more of a hard roll rather than a bun. Elisabeth @ KAF
  • star rating 09/08/2009
  • Deb from Indiana, PA
  • I just made these buns! They are delicious! I did substitute some spelt flour and bread flour for the all-purpose flour in the recipe. My husband loves them too. I've been searching for a multi-grain/whole wheat sandwich bun and I think these will work if I only make 12 buns out of the recipe instead of the 16 as recommended. Also....I think my oven is pretty accurate but it was exactly 20 minutes for baking..and I do think if I had baked them any longer, they would have been too brown on the bottom. Really a great recipe! Thanks King Arthur employees!