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Baking recipe · from the recipe book

Honey Oat Porridge Cheddar Burger Buns

Soft, plush buns made moist with a cooked oat porridge, studded with sharp cheddar and crowned with toasty oats and melted cheese.

Honey Oat Porridge Cheddar Burger Buns

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oatsdivided: 80 g for porridge, 20 g for topping
  • ¾ cup200 gWater
  • 3¾ cups520 gBread flour
  • ¾ cup (180 ml)180 gWhole milklukewarm
  • 2 large100 gEggs2 large, divided: 1 for dough, 1 beaten for wash
  • 3 tbsp40 gUnsalted buttersoftened
  • 1½ tbsp30 gHoney
  • 1 packet7 gInstant yeast
  • 1¾ tsp10 gSalt
  • 1⅓ cups shredded160 gCheddar cheeseshredded, divided: 120 g for dough, 40 g for topping

Steps

  1. Make the porridge first: in a small pot, simmer 80 g of the oats with the water for 3 to 4 minutes, stirring, until thick. Spread on a plate and cool until just warm, about 30 minutes.
  2. In a large bowl, mix the bread flour, instant yeast and salt.
  3. Add the cooled oat porridge, lukewarm milk, honey and one egg (half the eggs). Mix into a shaggy dough.
  4. Knead 6 minutes by hand or mixer, then knead in the softened butter until the dough is smooth and slightly tacky, about 5 more minutes. This is about 75% hydration counting the water, milk and egg, and 2% salt.
  5. Knead in 120 g of the shredded cheddar (three-quarters of it) 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 equal pieces, shape each into a tight ball, and flatten to about 3 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. Preheat the oven to 375°F (190°C) during the last 20 minutes.
  9. Beat the remaining egg and brush it over the buns. Sprinkle with the remaining 20 g of oats, then the remaining 40 g of cheddar.
  10. Bake 17 to 20 minutes, until deep golden and the centers reach 190°F (88°C).
  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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