Tuesday, February 7, 2012

Herb Oatmeal Pan Buns

This tray of pan buns comes together easily and is a perfect addition to a pot of soup or chili.

Ingredients: (for 9x9 pan, or double for 9x13 pan)
  • 1 cup water
  • 1/2 cup quick rolled oats
  • 2 tbsp butter
  • 2 cups white flour
  • 1/2 cup multi grain flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp quick rise yeast
  • 1 egg
Herb topping:
  • 3 tbsp butter, melted
  • 1/4 tsp basil leaves
  • 1/4 tsp oregano leaves
  • 1/8 tsp garlic powder
  • 1/2 tbsp grated Parmesan cheese
Melt butter and stir in other ingredients. Follow method below.
Method:
  1. In a microwave bowl or small pot mix together water, oats and butter. Cook until it bubbles and oats get soft. Cool to warm.
  2. Stir together all dry ingredients.
  3. Whisk egg and stir into warm oat mixture. Add to dry ingredients.
  4. Stir until everything is well incorporated. Add more white flour as needed and knead dough until you have a smooth, soft, but non sticky dough.
  5. Let rest in a draft free area for 15 minutes. Punch down and press dough into a greased 9x9 pan.
  6. Using a sharp knife, cut though dough all the way to the bottom of the pan. In the photo I made 9 large buns, but you can cut them smaller to give you more buns. Let rise for another 30 minutes.
  7. Bake in 375ยบ oven for 15 minutes. Take out and brush on herb topping and put back into oven for another 10 minutes, or until golden brown.

13 comments:

  1. Great recipe it looks tasty and of course healthy too.

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  2. Will try this tonight with supper - looks yummy!

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  3. That sounds delicious Kathy! It reminds me a bit of a Cheddar Bay Biscuit recipe I have. I think savoury biscuits is one of my most favourite food groups and this will be a wonderful addition!

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  4. These look delicious. I'm bookmarking this for tonight's dinner.
    I don't comment very often but I love your site.

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  5. These look wonderful,I'm going to try them for tonight's dinner. Love the shortcut of cutting through the dough in the cakepan.

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  6. These look so amazing and I like the fact that it's a "just right" amount for one meal! Rhoda

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  7. Just made these for lunch. They were delicious. Didn't have multi grain flour and substituted whole wheat and it worked just fine. Love all the recipes I have tried from this site.

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  8. I just made homemade bread for our dinner tonight with our soup. Wish I had seen this first. It would of been perfect.

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  9. Wondering if you have any suggestions for making these at high elevation? I live deep in the Rockies and tried these for dinner tonight - didn't rise much and were quite dense. Delicious none the less!

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  10. These look and sound scrumptious! Can this recipe be mixed and kneaded in a bread machine?

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  11. You asked a question about high altitude baking. I have no experience with high altitude baking, but there is some good information on line that may be helpful to you. Sorry I was not able to answer that for you.

    Joan, you asked about mixing and kneading these in a bread machine. I use my bread machine for other buns and breads but I kind of think this one is better done by hand. It's really so simple...I hope you give it a try:)

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  12. I made these the other night and they were fantastic!! My son ate 4 and wanted to eat more! Definitely made again..

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  13. These were delicious...My husband does not digest oatmeal very well, so I used 1 cup of white flour and 2 cups of multi-grain flour.

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