Oatmeal Buns

Do you miss a bit of texture in your buns and want to make your light buns a bit healthier? This recipe includes oatmeal, which gives a lovely density to the buns.

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Recipe for oatmeal buns

Who doesn’t have a soft spot for the smell of freshly baked buns?

Here you get a recipe for some delicious buns with oatmeal, making them packed with healthy, filling fibers and delightful flavor.

The oatmeal buns are an excellent alternative to the boring rye bread sandwiches in lunchboxes or as an afternoon snack. They are great both warm with butter or cold as a mini-sandwich. If you bake a large batch, you can conveniently freeze them — then you can always pull out a couple whenever you crave some homemade baked goods.

Servings: 15 Pcs

Oatmeal Buns

Do you miss a bit of texture in your buns and want to make your light buns a bit healthier? This recipe includes oatmeal, which gives a lovely density to the buns.

Author: Anette Søstrøm Asmussen

Course: Breakfast

Cuisine: Danish

Keyword: Baking, Bread, Breakfast, oatmeal, Stop Food Waste

Prep Time: 2 hours hours

Cook Time: 20 minutes minutes

Metric – US Customary

Equipment

• Bread Knife
• Bowl
• Deciliter Measure
• Pot
• Oven

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Ingredients

• 200 gram oatmeal 1dl oatmeal 2dl water
• 500 gram Water Lukewarm water
• 0.5 package Dry Yeast Or regular yeast
• 18 gram Coarse salt
• 12.5 gram Sugar
• 25 gram Butter Melted
• 800 gram Wheat Flour
• 13.5 gram Oil For the bowl
• 1 pcs. Egg Yolk For brushing

Instructions

• Put oatmeal and 2 dl. water in a pot and cook it into oatmeal porridge.
• Let the oatmeal porridge cool down.
• Mix yeast, 5 dl. lukewarm water, sugar, salt, and melted butter in a mixing bowl along with the cooled oatmeal porridge and stir well (you could make a bit of extra porridge in the morning when cooking porridge for the family).
• Add the flour gradually until the dough is smooth and nice.
• Let the dough rise in a bowl greased with a bit of oil for 60 minutes under a shower cap/plastic wrap or a kitchen towel.
• Turn the dough out onto a lightly floured surface.
• Divide the dough into 15 pieces without deflating the dough.
• Roll the dough into neat buns and place them on two baking sheets lined with parchment paper.
• Let the buns rise again for 30 minutes while preheating the oven to 220 degrees Celsius (428 degrees Fahrenheit).
• Brush the buns with the beaten egg yolk.
• Bake the sheets one at a time, for 10 minutes at 220 degrees Celsius (428 degrees Fahrenheit).
• Let the buns cool on a wire rack.

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