Every Helping
Sign in

Baking recipe · from the recipe book

Cheddar Oat Spelt Burger Buns

Soft, nutty spelt buns with toasty soaked oats, pockets of sharp cheddar and a crisp cheesy oat-crusted top.

Cheddar Oat Spelt Burger Buns

Ingredients

  • 1 lb450 gWhole spelt flour
  • ¾ cup100 gBread flour
  • 1⅓ cups110 gOld-fashioned rolled oatsdivided: 90 g for the soaker, 20 g for topping
  • ¾ cup (180 ml)200 gButtermilk, low-fatwarmed to about 100°F (38°C)
  • ¾ cup180 gWaterhalf boiling for the soaker, half lukewarm
  • 1⅓ cups shredded150 gCheddar cheeseshredded, divided: 110 g for the dough, 40 g for topping
  • 2 large100 gEggsdivided: 50 g for the dough, 50 g beaten for egg wash
  • 3 tbsp40 gUnsalted buttersoftened
  • 1 tbsp20 gHoney
  • 1 packet7 gInstant yeast
  • 1¾ tsp10 gSalt

Steps

  1. Make the oat soaker first: put 90 g of the oats in a bowl, pour over half the water (boiling), stir and let stand 20 minutes until cool and thick.
  2. In a large bowl, whisk the spelt flour, bread flour, instant yeast and salt.
  3. Add the warm buttermilk, the remaining half of the water (lukewarm), one egg (50 g), the honey and the cooled oat soaker; mix into a shaggy dough. This is about 70% hydration counting the buttermilk and water, and about 1.8% salt.
  4. Knead 5 minutes, add the softened butter and knead 3 to 4 minutes more until smooth and slightly tacky; spelt tears if overworked, so stop once it stretches thinly.
  5. Knead in 110 g of the shredded cheddar until evenly spread.
  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 pieces, shape each into a tight ball, set them apart on the sheets and flatten each to about 3.5 inches wide.
  8. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Preheat the oven to 375°F (190°C) during the last 20 minutes.
  9. Brush the buns with the remaining beaten egg (50 g), then sprinkle with the remaining 20 g of oats and the remaining 40 g of cheddar.
  10. Bake 18 to 22 minutes, swapping the sheets halfway, until deep golden and 190°F (88°C) in the center.
  11. Cool the buns on a rack for at least 30 minutes before slicing.

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

Contains: Milk, Egg, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book