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Baking recipe · from the recipe book

Toasted Oat Buttermilk Burger Buns

Soft, tender buns with a nutty toasted-oat flavor all through the crumb, a gentle buttermilk tang and a crunchy oat-flecked top.

Toasted Oat Buttermilk Burger Buns

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oatsdivided: 80 g toasted and ground, 20 g for topping
  • 4½ cups560 gAll-purpose flour
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • ½ cup120 gWaterlukewarm, about 95°F (35°C)
  • 2 large100 gEggs2 large, divided: 1 for dough, 1 beaten for wash
  • 3 tbsp45 gUnsalted buttersoftened
  • 2 tbsp packed30 gBrown sugar
  • 1 packet7 gInstant yeast
  • 1¾ tsp11 gSalt

Steps

  1. Preheat the oven to 350°F (175°C). Measure out the oats: set aside 20 g for the topping and spread the other 80 g on a baking sheet.
  2. Toast the 80 g of oats for 8–10 minutes, stirring once, until golden and fragrant. Cool 10 minutes, then pulse in a blender into a coarse oat flour.
  3. In a large bowl, whisk the flour, ground toasted oats, brown sugar, instant yeast and salt.
  4. Crack one egg into the lukewarm water and buttermilk and whisk; set the second egg aside for the wash.
  5. Pour the buttermilk-egg mixture into the dry ingredients and mix into a shaggy dough. Knead 5 minutes, add the softened butter a little at a time, then knead 6–8 minutes more until smooth and elastic. This dough is about 60% hydration (counting the buttermilk's water) and 2% salt.
  6. Cover and let rise at about 75°F (24°C) for 60–75 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 3.5 inches (9 cm) wide. Space them on the sheets.
  8. Cover and proof at about 75°F (24°C) for 40–45 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
  9. Beat the second egg and brush it over the buns, then sprinkle with the reserved 20 g of oats, pressing lightly so they stick.
  10. Bake 16–20 minutes, until deep golden and the centers reach 190°F (88°C).
  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.

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

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