Product Options


Home » Recipes » Double-Oat Morning Buns
Share This:

Double-Oat Morning Buns

Double-Oat Morning Buns are worth getting up for. The oat flour produces a tender sweet roll that just melts in your mouth. And the ground cardamom adds an exotic touch. The rolled oats need to be toasted before you add them to the filling. That way they’ll be soft and chewy after baking.


  • 1/4 cup Brown Sugar, packed
  • 1/3 cup chopped Almonds (Whole Shelled)
  • 1/4 cup toasted Regular Rolled Oats
  • 1/4 tsp Cardamom
  • 1 Tb Butter, melted


In a saucepan combine syrup, 1/3 cup brown sugar and 1/4 cup butter. Cook and stir over low heat till brown sugar is dissolved; no not boil. Spread mixture in the bottom of a 13” x 9” x 2” baking pan.

In a mixer bowl combine 2 cups of the unbleached white flour and the yeast. Set aside. In a saucepan heat milk, sugar, 1/4 cup butter and salt just till warm (115°-120°); stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Using a spoon, stir in the oat flour and as much of the remaining unbleached white flour as you can. Turn out onto lightly floured work surface.

Knead in enough of the remaining unbleached white flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to coat; cover and let rise in a warm place till double (1 to 1-1/4 hours). Punch down; divide in half. Cover; let rest 10 minutes. Roll one half of dough into a 9” x 6” rectangle. Brush 1 tablespoon of melted butter over dough.

Filling: Stir together the chopped nuts, 1/4 cup brown sugar, toasted oats and ground cardamon; sprinkle half over the dough. Roll up jelly-roll style, beginning from the longest side. Pinch edges of dough together to seal firmly. Cut into 1” slices. Place, cut side down, in prepared pan. Repeat with remaining dough and filling. Brush rolls with additional melted butter. Cover loosely with plastic wrap. Refrigerate 2-24 hours.

Remove rolls from refrigerator, uncover and let stand about 20 minutes. Puncture any surface bubbles with a greased wooden pick. Bake in a preheated 375°F oven for 20-25 minutes. Cool slightly; invert onto serving plate. Serve warm. Makes 18 buns.

* To make these buns without refrigerating, following recipe as directed, except do not brush buns with the additional melted butter after they have been shaped and placed in the baking pan. Just cover the buns and let them rise at room temperature till nearly double (about 30 minutes). Bake them as directed in the recipe.

Double-Oat Morning Buns


(Not yet rated)

Products Used in this Recipe

Flours & Meals
Whole Grain Oat Flour

View Details »
Flours & Meals
Unbleached White Flour

View Details »
Gluten Free
Active Dry Yeast

View Details »
Baking Aids
Sea Salt

View Details »

Ratings & Comments

5 Stars  0%  0
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

(Not yet rated)

Write A Review »

Connect With Bob's Red Mill

Sign Up For Our Newsletter