Porridge buns - simple to make and moist

Use yesterday’s oat porridge for tomorrow morning’s most popular breakfast buns.


  • 200 g porridge oats
  • 350 ml water, cold
  • 50 g butter, room temperature


  • 25 g yeast, 200 ml milk, lukewarm
  • 1 1/2 tsp salt, 2 tbsp golden syrup
  • approx. 800 g wheat flour


  • Porridge oats

Prepare as follows:

  1. Cook porridge oats and water together in a pot to form a porridge. Add the butter and let it melt into the porridge. Allow to cool.
  2. Crumble the yeast in a bowl. Add the milk and mix until the yeast dissolves. Add the porridge, salt and syrup with the wheat flour, a little at a time. Mix everything together into a dough and knead for a few minutes. Allow the dough to rise under a baking cloth for roughly 45 minutes.
  3. Divide the dough into 16-20 pieces.
  4. Form them into round balls and place on a baking pan covered with baking paper. Flatten them a little. Let them rise under a baking cloth for roughly 30 minutes. Preheat the oven to 230 degrees Celsius.
  5. Brush the buns with water and sprinkle with some porridge oats.
  6. Bake the buns in the middle of the oven for roughly 12-14 minutes. Allow to cool on a rack under the baking cloth.