Multigrain Buns

1 pk Active dry yeast

3 c Warm water; (110-115 degrees

1 1/2 c Whole wheat flour

1 c Old fashioned oats

1 Egg plus 1 egg yolk

1/4 c Sesame seeds

1/4 c Salted sunflower seeds

1/4 c Vegetable oil

3 tb Butter or margarine; softene

2 tb Sugar

1 1/2 ts Salt

1 ts Caraway seed

1/2 ts Vinegar

5 1/2 c All-purpose flour

2 tb Water

Additional oats Recipe by: TASTE OF HOME - OCT/NOV 95 In a bowl, dissolve yeast in warm water. Add 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. Turn onto a floured board; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into round balls; roll each into a 4-1/2" circle. Place on greased baking sheets. Beat egg yolk with water; brush over buns. Sprinkle with oats. Cover and let rise until doubled, about 45 min. Bake at 350 degrees for 20 minutes or until golden brown.
-