I love freshly baked bread and buns, but really hate getting flour and sticky dough all over the place. That’s why I love this recipe for cold risen buns (aka slow risen or overnight buns). They don’t require any kneading at all and are so simple to make!
They are super easy to prepare in the evening before and starts off the following morning in the best way possible. It’s such a treat with freshly bakes buns in the morning without having to do much more than just turning on the oven, scooping out some dough with a spoon (or two), slapping it down on a baking sheet and showing the lot into the oven. I mean, besides the waiting, this is definitely a manageable morning task. There is no kneading a dough and no sticky hands or surfaces. And all you have to do the night before is to throw the ingredients for the buns together, mix them well with a big spoon and just let the dough rise in the fridge until the next morning. Super. Easy.
The basic recipe for cold risen wholemeal buns with rolled oates
The recipe is very versatile and you can easily make your own adjustments, but the buns are also great as they are. I rarely make the exact same buns more than once, but I do have a few favourites. The current favourite recipe is with cardamom, spelt flour and different seeds (you can find the ingredients for this version later in this post). I’ve used this recipe in the photos below.
However the basic recipe is super simple and can literally be thrown together in a few minutes.
You’ll need (makes about 20 buns):
- 1 liter water
- 15 grams (0.5 ounces) fresh yeast
- 1 tablespoon sweetener of choice (I like to use honey, cane sugar or mapble syrup)
- 2 teaspoons salt
- about 1100 grams (2.4 pounds) flour, rolled oats, and seeds/grains (I would make at least half of it flour with gluten to make sure the buns rise well and don’t become too dry. I also recommend not using more than 100-150 grams (3.5-5.3 ounces) of seeds/grains for the same reasons)
The dough will keep in the fridge for up to five days. I like to make the dough on a Friday, so we’ll have fresh buns both days of the weekend.
The basic ingredients for the buns (except the water): rolled oats, white flour, fresh yeast, salt and cane sugar.
1. Dissolve the yeast in the water and add the honey and salt.
2. Add the rest of the ingredients. I always start with the oatmeal and with the seeds, nuts or grains if I’m adding any. Sometimes I have to use a bit more flour if I’m to lazy to measure it exactly.
3. Mix with a spoon. It should have a thick porridge-like texture and the spoon should be able to stand on its own when it’s done.
The dough is ready when the spoon is able to stand on its own.
4. Cover and let the dough rest in the fridge for at least 8 hours. Use film or similar.
5. Use a spoon to scoop out the dough for each bun and place it on a baking sheet. You could use to spoon to shape the buns, but I couldn’t be bothered. You don’t have to bake all of the buns at once. The dough keeps in the fridge for up to five days. You could sprinkle the buns with salt, spices or seeds if that’s what your heart desires that day.
6. Place the baking sheet in the middle of the cold oven and turn it to 200 degrees Celsius (392 Fahrenheit) using hot air. I love that I don’t have to preheat the oven.
7. Bake for about 30 minutes depending on the oven. They are done when they are crispy looking on the surface and have a golden brown colour both on top and underneath. They should sound hollow if you tap them underneath.
Fresh out of the oven. Crisp and golden both on top and underneath. Now I just have to be patient and let them cool.
8. Let them cool of slightly before cutting through them. If you can wait that is. Otherwise they might be a bit wet on the inside, but if you just let them cool a bit, they should be all yummy on the inside.
Tip: You could make the washing up a bit easier by greasing the bowl you’re using for the dough. I keep forgetting to do it until afterwards, but it’s a great little tip.
The ingredients for our current favourite version: cold risen wholemeal buns with cardamom
Both Ben and I love buns with cardamom. It tastes delicious, makes the entire apartment smell wonderful and somehow reminds of both of being kids. This is a favourite version of ours these days
- 1 liter (water
- 12,5 grams (0.4 ounces) fresh yeast (1/4 of a regular pack in Denmark)
- 1 tablespoon of cane sugar (by not using honey I’m making sure Eva can eat the buns aswell)
- 375 grams (0.8 pound) rolled oats
- 100 grams (3.5 ounces) rolled buck wheat flakes
- 75 grams (2.6 ounces) mixed seeds (I used a mix of flax seeds, sesame seeds and poppy seeds. All small seeds that Eva wont risk choking on)
- 100 grams (3.5 ounces) wholemeal spelt flour (aka hulled wheat flour or dinkel wheat flour)
- 450 grams (1.0 pound) wheat flour
- 1 tablespoon cardamom
All of the extra ingredients for this favourite recipe.
Serve with homemade nutella, delicous nut butters, jams and marmelades or my favourite on a bun just out of the oven: dairy-free butter. Mmmm.