Sourdough Honey Oatmeal Hamburger Buns

I'm so happy with this bun recipe. These turned out so soft and fluffy, but they were also just dense enough to hold anything you want to fill them with. I used my sweet stiff levain for this recipe. A stiff levain works very well for an enriched dough like this one. We really enjoyed the slight sweetness from the honey and the heartiness from the oatmeal. These paired perfectly with pulled pork, but would go with just about anything. I divided the dough into 12 large buns, but you can adjust the size to suit your needs. You can shape it into burger buns, hot dog buns, or even sandwich buns. 

Sourdough Honey Oatmeal Hamburger Buns

Ingredients

• 95 grams old-fashioned oats
• 220 grams water
• 150 grams sweet stiff levain
• 300 grams milk
• 1,000 grams flour
• 20 grams salt
• 75 grams honey
• 4 eggs
• 180 grams butter, softened

Instructions

1. Combine oats and water in a small saucepan. Bring to a boil, then simmer until the water is absorbed. Remove from heat and let cool completely.
2. Once cooled, add the oatmeal to the bowl of a stand mixer along with all remaining ingredients except the butter.
3. Attach the dough hook and mix on low speed until fully combined.
4. With the mixer still on low, add the butter one tablespoon at a time, allowing it to fully incorporate before adding more.
5. After all the butter is added, continue mixing for 5–10 minutes, until the dough passes the windowpane test.
6. Cover and allow the dough to rise for about 6 hours, or until roughly doubled in size.
7. Divide the dough into 12 equal portions (about 176 grams each for large buns).
8. Shape each portion into a bun by pulling the edges toward the center, then turning seam-side down and tightening against the counter.
9. Arrange buns on baking sheets, cover, and let rise for 1–2 hours, or refrigerate overnight, until nearly doubled.
10. Preheat oven to 350°F.
11. Prepare an egg wash by whisking together 1 egg and 1 tablespoon water. Brush over the buns.
12. Bake for 25–30 minutes, until buns reach 195–200°F internally.
13. Allow to cool before serving.