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Baking recipe · from the recipe book

Buttermilk Honey Oat Burger Buns

Soft, tender buns with a gentle buttermilk tang, nutty oats through the crumb and a shiny oat-flecked top that holds up to a juicy burger.

Buttermilk Honey Oat Burger Buns

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oatsdivided: 85 g for soaking, 15 g for topping
  • ½ cup120 gWaterboiling
  • 1¼ cups (300 ml)300 gButtermilk, low-fatlukewarm, about 95°F (35°C)
  • 4⅓ cups600 gBread flour
  • 1 packet7 gInstant yeast
  • 1½ tbsp30 gHoney
  • 2 tsp12 gSalt
  • 2 large100 gEggsdivided: 1 egg for the dough, 1 egg beaten for the wash
  • 3 tbsp45 gUnsalted buttersoftened

Steps

  1. Put 85 g of the oats in a bowl, pour the boiling water over them, stir and let soak 20 minutes until cooled to lukewarm. Set aside the remaining 15 g of oats for topping.
  2. Warm the buttermilk gently to about 95°F (35°C); it may look slightly separated, which is fine.
  3. In a large bowl or stand mixer, whisk the bread flour, instant yeast and salt.
  4. Add the soaked oats, the buttermilk, the honey and 1 egg (half the eggs) to the flour mixture and mix into a shaggy dough.
  5. Knead 6 minutes, then add the softened butter a piece at a time and knead 5 to 7 minutes more until smooth, slightly tacky and elastic. This is about 65% hydration counting the water and buttermilk, and 2% salt.
  6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  7. Line two baking sheets with parchment. Divide the dough into 12 equal pieces (about 105 g each), shape each into a tight ball, and flatten each to about 3 1/2 inches wide.
  8. Cover loosely and proof at about 75°F (24°C) for 45 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
  9. Beat the remaining egg and brush it over the buns, then sprinkle with the reserved 15 g of oats.
  10. Bake 16 to 20 minutes, rotating the pans halfway, until deep golden and 190°F (88°C) in the center.
  11. Cool the buns on a rack at least 30 minutes before slicing in half.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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