Best 2 Multigrain Rolls Recipes

If you're looking for a delicious and versatile bread to add to your meals, multigrain rolls are a great option. These rolls are easy to make and can be tailored to your own personal preferences. Whether you like them soft and fluffy or crusty and chewy, there's a multigrain roll recipe out there for you.

Here are our top 2 tried and tested recipes!

MULTISEEDED MULTIGRAIN BREAD OR ROLLS

Multiseeded Multigrain Bread or Rolls image

I love 'nutty' type breads. These are hearty, tasty, and definitely good for you. I got a little lazy when making these and decided to cut the dough into slices instead of forming rolls, and ended up with bread 'discs'. These turned out very well. Easily sliced in two, or just slather butter on top.....a little honey also goes really well. These also freeze extremely well. This is adapted from a Robin Hood recipe, which I've noted further down.

Provided by Diana 2

Categories Yeast Breads

Time 3h35m

Yield 2 loaves or 16 rolls, 16 serving(s)

Number Of Ingredients 12

Ingredients

2 cups warm water
1/2 cup Bulgar wheat
2 tablespoons active dry yeast
1/3 cup honey
1/4 cup vegetable oil
1/4 cup pecans, chopped
1 cup sunflower seeds
1 teaspoon sesame seeds
1 teaspoon poppy seed
3 1/3 cups multi-grain flour, divided
1 egg, slightly beaten
1 tablespoon sesame seeds

Steps:

Put bulgur in a large bowl and pour warm water over top. Let stand for 15 minutes to soften.
Sprinkle yeast on top and let stand another 15 minutes until the yeast is foamy, then stir.
To the yeast mixture, add honey, oil, pecans, sunflower seeds, sesame and poppy seeds, salt, and 1-1/2 cups flour. Beat on low speed of an electric mixer. Add remaining flour slowly. (my mixer isn't strong enough for this, so I do it while kneading).
Transfer the dough to a lightly floured surface, and knead the dough for about 10 minutes until the dough is smooth and springs back.
Place in a greased bowl, turning to coat, and cover with parchment paper and a tea towel. Put the bowl in a warm, draft free place to rise for 2 hours. I warm up the oven for a few minutes and do my rising in there.
Punch the dough down. You can have either 2 loaves, baked in 8-1/2 x 4 loaf pans which have been lightly greased, or 16 rolls. For the bread 'rounds' as show in the photo: form the dough into a cylinder, and cut into 1" slices. After you have divided your dough, loosely cover with parchment paper and let rise again for a further 45 minutes. Brush the tops with the beaten egg and sprinkle with sesame seeds.
Bake at 375*. Bread will take about 35 - 40 minutes, rolls and rounds about 20.
NOTE: This is an adapted version of Robin Hoods 'Multiseed Bread'. The original called for walnuts, a half cup each of sunflower and pumpkin seeds, and whole wheat flour.

MULTIGRAIN CINNAMON ROLLS

Multigrain Cinnamon Rolls image

This simple and easy-to-work with recipe is sure to become a family favorite. And the wholesome cinnamon rolls will fill your kitchen with a wonderful, warm aroma. -Judy Eddy, Baldwin City, Kansas

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 17

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 large egg
1 teaspoon salt
1-3/4 to 2-1/4 cups all-purpose flour
FILLING:
3 tablespoons butter, softened
1/3 cup sugar
2 teaspoons ground cinnamon
GLAZE:
1 cup confectioners' sugar
6-1/2 teaspoons half-and-half cream
4-1/2 teaspoons butter, softened

Steps:

In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into an 18x12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut side down in a 13x9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners' sugar, cream and butter until smooth. Drizzle over warm rolls.

Nutrition Facts : Calories 240 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 251mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

Tips for Making Multigrain Rolls:

Use a variety of grains: This will give your rolls a more complex flavor and texture. Some good options include wheat, rye, oats, and barley.
Soak the grains before using: This will help them to soften and absorb more water, resulting in a moister roll.
Use a sourdough starter: This will give your rolls a slightly sour flavor and help them to rise better.
Knead the dough well: This will help to develop the gluten in the flour, resulting in a stronger and more elastic dough.
Let the dough rise in a warm place: This will help it to double in size.
Bake the rolls at a high temperature: This will give them a crispy crust.

Conclusion:

Multigrain rolls are a delicious and healthy alternative to white bread. They are packed with nutrients and fiber, and they have a slightly nutty flavor. They are perfect for sandwiches, burgers, or just eating on their own. With a little practice, you can easily make multigrain rolls at home. So next time you are looking for a healthy and delicious bread option, give multigrain rolls a try.