Everyday Lunch Buns are just that, used everyday, almost! Since I’m a shift worker who packs up to 4 meals a day when including my husband, I need a reliable go to option for our everyday lunches. While I will generally take frozen leftovers for my main meals, my husband does’t always have the luxury of a microwave or a way to heat frozen meals. That’s one of the reasons a cold lunch is best for him. The other is because he likes to run errands over his lunch and is often driving while eating…..I know, distracted driver for sure!! For these reasons I make bread and buns regularly, and my go to recipe is tender, yet sturdy enough to fill will shaved meats or tuna salad. They’re also made with multigrain cereal and whole wheat flour for added fibre and nutrition.
I believe these buns are the reason I got a new 7quart, 1.3HP KitchenAid Stand mixer for Christmas this year. I can now make multiple batches at once, it’s fantastic to say the least. This recipe also falls into a new, fun category called “Mark’s top ten”. My husband’s favourite recipes, some of which are not mine in their entirety but HIS favourites. You’ll see them make an appearance every so often, for fun and good food to eat if nothing else.
You’ll notice that I use a dry multigrain cereal as apposed to multigrain flour. As USUAL, I cannot always find multigrain flour in my community, so I took matters into my own hands and decided to add my own multigrain mix from dry cereal. The solution really works well, as I cook a pot of cereal, allow it to cool, then wrap and freeze in individual portions for future use. No more hunting for the flour, just grab a little bundle from the freezer when getting ready to make a batch of buns. I believe it’s also a cheaper option than the flour as well. It’s one more step to the recipe, however if you make bread and buns often, it’s a great way to do it. Enjoy!
Recipe source for Everyday Lunch Buns: Compelled To Cook