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Baking recipe · from the recipe book

Garlic Herb Oat Burger Buns

Soft, nutty whole wheat buns with a tender oat crumb, roasted-garlic warmth, rosemary and parsley, and a toasty oat-topped crust.

Garlic Herb Oat Burger Buns

Ingredients

  • 3¾ cups450 gWhole wheat flour
  • 1 cup150 gBread flour
  • 1⅓ cups110 gOld-fashioned rolled oatsdivided: 90 g for the soaker, 20 g for topping
  • 1⅓ cups330 gWaterdivided: 180 g boiling for the soaker, 150 g lukewarm
  • ⅔ cup (160 ml)160 gWhole milklukewarm
  • 1 large50 gEggsbeaten, divided: half in the dough, half for egg wash
  • 3 tbsp40 gOlive oildivided: 10 g for the garlic, 30 g in the dough
  • 6 cloves18 gGarlicminced
  • 3 tbsp chopped12 gFresh parsleyfinely chopped
  • 1¾ tsp2 gDried rosemarycrumbled
  • 1½ tbsp30 gHoney
  • 1¾ tsp11 gSalt
  • 1 packet7 gInstant yeast

Steps

  1. Make the oat soaker: pour the boiling portion of water over 90 g of the oats in a large bowl, stir, and let stand 20 minutes until cool and soft.
  2. Meanwhile, warm 10 g of the olive oil in a small pan over low heat, add the garlic and cook 2 minutes until fragrant but not browned; stir in the rosemary and let cool.
  3. To the soaked oats, add the lukewarm water, the milk, half of the beaten egg (cover and refrigerate the other half for the wash), the remaining 30 g olive oil, the honey and the garlic-rosemary oil; stir in the parsley.
  4. In another bowl, whisk the whole wheat flour, bread flour, yeast and salt, then add to the wet mixture and stir into a shaggy dough. Rest 15 minutes so the bran softens.
  5. Knead 8–10 minutes by hand or 6 minutes in a stand mixer until smooth, tacky and elastic. Counting the oat soaker's water and the milk, the dough is about 75% hydration with about 2% salt.
  6. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
  7. Divide into 12 equal pieces (about 112 g each), shape into tight balls, set on a parchment-lined baking sheet and flatten each to about 3.5 inches wide.
  8. Cover and proof at about 75°F (24°C) for 40–50 minutes, until puffy and the dough springs back slowly when poked. Preheat the oven to 375°F (190°C) during the proof.
  9. Brush the buns with the reserved half of the beaten egg and sprinkle with the remaining 20 g of oats.
  10. Bake 18–22 minutes, until deep golden and 190°F (88°C) in the center.
  11. Cool the buns on a rack 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.

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

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