Wholesome Oatmeal Buns- Perfect for Breakfast or Dinner

These fluffy, wholegrain oatmeal buns have a delicious nutty flavor. They work great as dinner rolls or breakfast sandwiches and are easily adapted for burger buns if desired.

The monthly bake for the Bread Baking Babes is oatmeal burger buns, a hearty idea shared by Elizabeth, of blog from OUR Kitchen. Her formula is based on two trusted sources: Sara’s Oat Bread from Sundays at the Moosewood Restaurant and the Oatmeal Dinner Rolls featured in Cook’s Illustrated (Nov/Dec 2020).

I adapted the recipe to suit my preferences, testing it a couple of times—once shaping the dough into 10 buns, and then 9 the second time. While the flavor was exactly what I hoped for—nutty and wholesome with a fluffy crumb—the size and structure leaned more toward a dinner roll than a traditional burger bun. A larger shape might work better if you’re aiming to hold a full-sized patty, especially if the buns are toasted or grilled.

Some of the other Babes grilled theirs for a more classic burger finish, but since it was raining both times I baked these buns, I opted for the oven. Regardless of method, these buns turned out to be a lovely base for breakfast sandwiches and a welcome addition to the bread basket at dinner.

My Tweaks to the Original Recipe

I started with the base formula shared by Elizabeth. From there, I made a few small adjustments to suit my preferences and process.

• Overnight Levain vs. Sourdough Starter: For the first batch, I used the overnight levain as recommended in the original formula, but the dough proofed too quickly and the buns ended up overproofed. It was a very rainy day, and I was running on little sleep—both of which may have contributed. For the second bake, I switched to using my regular sourdough starter, fed the day before, and found the timing much more manageable.
• Bun Size: I divided the dough into 10 portions the first time and 9 the second. This yielded rolls that were great for breakfast sandwiches and dinner sides. For burger buns, I’d suggest dividing the dough into 6 to 8 pieces for a larger, sturdier bun.
• Baking Method: While some bakers in the group grilled their buns for extra structure and flavor, I opted to bake mine in the oven since it was raining both days I made them. Grilling could be a great alternative when the weather cooperates.
• Flavor Adjustments: I kept the oats front and center and used a touch of whole wheat flour for added depth. The result was a fluffy but hearty bun with a mild, nutty flavor.
• Topping: A light sprinkle of sesame seeds added just enough texture and visual appeal without overpowering the oats.

Overall, the buns turned out wholesome and versatile—a recipe I can easily see myself making again with small tweaks depending on the occasion.

What Makes These Oatmeal Buns Special

These buns are a cozy blend of wholegrain goodness and fluffy texture. Made with cooked oats and a bit of whole wheat flour, they offer a mild nuttiness and subtle sweetness without being dense. They’re sturdy enough to slice and fill, yet still tender enough to enjoy on their own.

What makes them especially adaptable is their size and character. I shaped mine into smaller rolls—perfect for breakfast sandwiches or dinner sides—but the dough can easily be portioned into larger buns if you’re aiming for something more burger-ready. Toasting or grilling would enhance their structure and give them a bit more bite, but even oven-baked, they hold up beautifully.

The soaked oats were one of my favorite parts of these oatmeal buns. Adding butter and hot water gave them a rich, creamy texture that added so much flavor to the dough. I can see myself using this method in other oatmeal breads.” — Cathy, Bread Experience

Serving Ideas

These oatmeal buns are incredibly versatile and work well across meals. Here are a few ways to enjoy them:

• Breakfast sandwich: A satisfying base for egg and cheese, with just the right amount of structure.
• Dinner rolls: Serve warm with a bit of butter or alongside soups, stews, and roasted dishes.
• Toasted with spreads: Try nut butter, jam, or honey on a lightly toasted bun.
• Grilled option: If the weather allows, grilling the buns adds flavor and a firmer texture—ideal for heartier fillings.

These aren’t your typical burger buns, but they’re the kind of roll that can easily find a place in your baking rotation.

Tips for Next Time

• Go Bigger for Burgers: Divide the dough into 6 to 8 portions if you’re aiming for full-size buns.
• Try Grilling: For extra flavor and structure, grill the buns instead of baking—weather permitting! Use indirect heat so the bottoms of the buns don’t burn.
• Toast Before Serving: Light toasting brings out the nuttiness of the oats and adds a pleasant crispness.
• Adjust the Sweetness: Add a touch more brown sugar if you prefer a slightly sweeter roll.

Wholesome Oatmeal Buns- Perfect for Breakfast or Dinner

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• Author: Bread Experience
• Yield: 8-10 Buns 1x

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Description

Fluffy, wholegrain oatmeal buns with a delicious nutty flavor. They work great as dinner rolls or breakfast sandwiches and are easily adapted for burger buns if desired.

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Ingredients

Units MUS Scale 1x2x3x

OVERNIGHT LEVAIN

50 grams water
50 grams 100% whole wheat flour
spoonful (15-20 grams) of starter from the fridge

ALTERNATELY, use 100 grams of fed and bubbly sourdough starter

OATS

240 grams (1 cup) boiling water
85 grams (1 cup) old-fashioned rolled oats
7 grams (1/2 tablespoon) unsalted butter

DOUGH

25–50 grams lukewarm water
200 grams unbleached all-purpose flour
50 grams whole wheat flour
1 flax egg (1 Tbsp. flax seed meal + 2–3 Tbsp. water)
48 grams (1/4 cup packed) brown sugar
all of cooled oats mixture from above
all of wild starter from above
9 grams sea salt

TOPPING (optional)

rolled oats or oatmeal
egg for egg wash, optional

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Instructions

OVERNIGHT LEVAIN: Late in the evening on the day before the day you will be baking the buns: Put the starter ingredients into a smallish bowl. Mix with a wooden spoon until the flour is stirred in well. Cover the bowl with a plate and set aside overnight in the oven with only the light turned on if it’s still cool in the kitchen, or with the light turned on if the nights are warm.

OR

SOURDOUGH STARTER: The day before you plan to bake, feed your sourdough starter. Incorporate in the dough the next day. Let it warm up to room temperature before using.

OATS: In the morning of the day you will be baking the buns: In a medium-sized heat-proof bowl, pour the boiling water over the oats and butter. Stir with a wooden spoon until the butter has melted. Set aside to cool.

FLAX EGG: In a small bowl whisk together 1 Tbsp. flaxseed meal and 2-3 Tbsp. water. Set aside until if forms a gel-like consistency.

MIX DOUGH: In a large bowl, whisk together the all-purpose and whole wheat flours and brown sugar. Add the starter or overnight levain, flax egg, cooled soaked oats, and 25-50 grams water. Mix thoroughly using a dough whisk or wooden spoon. Incorporate additional flour, as needed, 1 Tbsp. at a time. Resist the urge to add too much flour or your buns will be too dense. Cover the bowl and allow to rest for about 30 minutes.

SALT: Sprinkle the salt over the top of the dough. Using wet fingers, incorporate fully throughout the dough adding sprinkles of water as needed to dissolve the salt.

KNEADING: Using one wet hand and the other (clean) hand to steady the bowl, fold the dough over itself. At first the dough will feel messy and sticky, but keep folding it over onto itself until it is relatively smooth. It may still feel sticky at this point.

STRETCHING AND FOLDING: About 30 minutes after adding the salt, run your working hand under water again. Reach down along the side of the bowl and lift and stretch the dough straight up and almost out of the bowl. Fold it over itself to the other side of the bowl. Turn the bowl and repeat four or five times more. Stop if it’s a little difficult to stretch the dough up any more. Cover and leave on the counter for about 30 minutes. Repeat this step 2-3 times, with 30 minute intervals between. You’ll notice that after each time, the dough feels significantly smoother.

PROOFING: Cover the dough bowl and let it rise at warm room temperature until almost double, 1-2 hours.

SHAPING: Divide the dough into 6 to 8 even pieces (depending on how big you want the buns). Shape each piece into a tight round. To do so, fold each piece like a business letter. Then gently grabbing the side of one of the ends, make a false braid. Fold the top half over to the middle and gently make another false braid. The dough will want to roll in on itself. This is a good thing. Once it shapes itself into a quasi-ball, put it seam-side down on the board and gently turn it round and round to smooth out any rough edges. Place the finished rounds, well apart, on a large parchment-covered baking sheet. Wet your hands and rub them gently over the top of each round, pressing down to flatten each one. Brush with an egg wash if desired and scatter rolled oats or sesame seeds over top. Let the shaped oatmeal buns proof for 30-45 minutes while the oven or grill is preheating.

BAKING:

on the barbecue: Put a pizza stone over the half of the barbecue you will turn on and preheat the barbecue to high. If you remember, spray the tops liberally with water. Put the tray of buns onto the pizza stone that is sitting over direct heat. Close the lid of the barbecue and bake for about 8 minutes, rotating the tray once to account for uneven heat in the barbecue. Then move the stone over to cook with indirect heat (lid down again) until the buns are done (about another 8 minutes)… our gas barbecue can be turned off on one side. Watch for hotspots and move the buns around to keep them from burning on one side. If it’s raining, or you don’t have access to a barbecue, the buns can be baked in a conventional oven.

in the oven: Preheat the oven to 400F. Put the baking sheet in the oven. Immediately turn the oven down to 375F. Bake the buns for about 15 minutes until they are hollow-sounding on the bottom. You will probably have to turn the buns around once to account for uneven heat in the oven. If the buns aren’t quite done after 15 minutes, turn the oven down to 350F and bake for another 5 minutes or so.

COOLING: When the buns are done, remove them from the heat and allow them to cool on a wire rack. Wait until they are cool before cutting them.

Notes

Warm, humid weather can speed up fermentation, especially when using a preferment like levain. On rainy or warmer days—or when your schedule is unpredictable—consider shortening the bulk fermentation, or using a smaller amount of starter.

• Category: Burger Buns
• Method: Sourdough
• Cuisine: American

Happy Baking!  See you in the kitchen!

Cathy