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Baking recipe · from the recipe book

Honey Oat Burger Buns

Soft, tender buns with a gently chewy crumb from soaked rolled oats, a hint of honey and wheat, and a toasty oat-flecked top.

Honey Oat Burger Buns

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oatsdivided: 90 g for the soaker, 10 g for topping
  • ⅔ cup160 gWaterboiling
  • 4 cups500 gAll-purpose flour
  • ⅔ cup80 gWhole wheat flour
  • 1 cup (240 ml)240 gMilk, 2%warmed to about 100°F (38°C)
  • 2 tbsp40 gHoney
  • 3 tbsp45 gUnsalted buttermelted and cooled slightly
  • 2 large100 gEggsdivided: 1 egg for the dough, 1 egg beaten for the wash
  • 1 packet7 gInstant yeast
  • 1¾ tsp11 gSalt

Steps

  1. Make the oat soaker: in a large bowl, pour the boiling water over 90 g of the oats (save the remaining 10 g for topping). Stir and let stand 15 minutes until the oats are soft and only lukewarm.
  2. Stir the warm milk, honey, melted butter and 1 egg (save the second egg for the wash) into the soaked oats.
  3. Add the all-purpose flour, whole wheat flour, instant yeast and salt. Mix into a shaggy dough. The dough is about 64% hydration and 1.9% salt, counting the water in the milk.
  4. Knead by hand 10 minutes, or 6 to 7 minutes in a stand mixer on medium-low, until smooth, slightly tacky and elastic.
  5. Cover the bowl and let the dough rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  6. Line two baking sheets with parchment. Turn out the dough, divide it into 12 equal pieces (about 100 g each) and shape each into a tight ball.
  7. Set the balls on the sheets with room to spread and press each one flat to about 3 inches (8 cm) wide so the buns bake wide, not tall.
  8. Cover and proof at about 75°F (24°C) for 40 to 45 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
  9. Beat the reserved egg and brush it over the buns, then sprinkle with the remaining 10 g of oats.
  10. Bake 16 to 20 minutes, rotating the sheets 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 for burgers.

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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