Description
Soft, hearty buns made with oats and a blend of flours, perfect for breakfast slathered with butter or dinner served as sandwich rolls—nutritious, versatile, and delightfully homey.
Ingredients
- 1 cup old-fashioned oats
- 1 cup warm milk (about 110°F / 43°C)
- 2¼ tsp (1 packet) dry active yeast
- 2 tbsp honey
- 2 tbsp melted butter
- 1 large egg
- 1 tsp salt
- 1½ cups all-purpose flour
- 1 cup whole wheat flour
Instructions
- Soak oats: Combine oats and warm milk in a bowl; let stand 10 minutes until the oats soften.
- Activate yeast: Sprinkle yeast over ¼ cup of the warmed milk (cooled if needed). Let sit 5 minutes until foamy.
- Mix dough: Stir honey, melted butter, egg, salt, and foamy yeast mixture into the oat-milk. Gradually add flours until a slightly sticky dough forms.
- Knead and rise: Knead 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled (about 1 hour).
- Shape buns: Punch down dough, divide into 8–12 pieces (depending on desired size), shape into balls, and place on a parchment-lined baking sheet. Cover and let rise 30–40 minutes.
- Bake: Preheat oven to 375°F (190°C). Brush buns with milk or egg wash and sprinkle oats if desired. Bake for 18–22 minutes until golden and hollow-sounding. Cool slightly before serving.
Notes
- Brush tops with milk or egg wash and add rolled oats or seeds for a café-style finish.
- Pair with soups, salads, smoked salmon, pasta dishes, or use for sandwiches.
- Shape as dinner rolls, slider buns, or sandwich-sized depending on your needs.
- Prep ahead: after first rise, refrigerate dough overnight; shape and bake the next day.
- Leftovers: store in an airtight bag at room temperature up to 3 days; refresh by warming in a 300°F oven for 5–7 minutes.
- Freeze: wrap cooled buns individually; freeze up to 2 months. Thaw before reheating in the oven.
- Variations: swap part of the whole wheat with spelt or rye flour; make vegan with plant-based milk and butter, and egg substitute.
