Breads (Sourdough) - Soft Buns/Rolls

Oat Porridge Soft Sourdough Buns

August 27, 2020 | Recipe by Bake with Paws
Oat Porridge Soft Sourdough Buns

Oat Porridge Soft Sourdough Buns

Oat Porridge Soft Sourdough Buns

I used the same recipe as my Oat Porridge Soft Sourdough Bread that I have shared before and made buns instead.  I adjusted the quantities of the original recipe for these buns but it is otherwise the same. If you'd like the recipe for a bread loaf instead, please click "Oat Porridge Soft Sourdough Bread".  

Characteristics of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  There is a very slight mild sourness.  

I have another grain porridge soft sourdough recipe that you may like to try - Soaked Multigrain Soft Sourdough Bread

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Oat Porridge Soft Sourdough Buns

Yields:  9 buns

Total Flour is 255g + 95g (from levain) = 350g


Levain - 190g total (ratio 1:3:3):
28g sourdough starter (100% Hydration)
84g bread flour (I used Japan High Gluten Flour)
84g water

Oat Porridge:
35g rolled oat
110g water or milk

Main Dough:
220g bread flour (I used Japan High Gluten Flour)
35g spelt flour (If you don't have spelt flour, just used 255g bread flour)
190g levain (above)
All oat porridge
40g honey or brown sugar
1 tsp salt
30g butter, room temperature
40 - 55g fresh milk or full cream milk (reserve 15g and add in later if necessary)

Some rolled oats

8 inch square pan


  1. Levain:
    1. One night before baking, mix all ingredients in a jar and cover.
    2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 10 - 12 hours. The total weight should be more than 190g.  But, will need only 190g.
    3. Note - If you like to prepare the levain on the same baking day, please use the ratio 1:1:1.  Let it ferment at room temperature (approximately 27C - 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.
  2. Oat Porridge:
    1. In a saucepan, cook the rolled oats in water for few minutes until become thick porridge.  Keep aside to cool.
  3. Main Dough:
    1. Put all ingredients (except butter) including the 190g sourdough starter (levain) into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  4. First Proofing/Resting The Dough:  
    1. In the same bowl, let the dough rest for 60 minutes. Keep it covered with clingfilm or use a lid.  The dough did not rise a lot in 60 minutes.
  5. To shape:
    1. Transfer the dough to a clean floured surface then divide into 9 equal portions. 
    2. Form each portion to a ball.  Please watch the video "how to shape the buns"
    3. Place all dough balls in the prepared loaf pan.  
  6. Final Proofing:
    1. Let it proof at warm and dark place until the dough is double in size.  It took about 4 1/2 hours for this bread (Room temperature at my place is 28C - 30C).  It may take longer depending on your starter and ambient temperature.
  7. To bake:
    1. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
    2. Brush with egg wash and sprinkle some rolled oats.
    3. Bake in a preheated oven for 15 - 20 minutes, or until golden brown.
    4. Remove buns from oven and let them cool on rack.



A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  


Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.


Why do I use milk powder?  
  1. Milk or milk powder will enhance the flavour of the bread and makes the bread texture softer due to the fat content of the milk. 
  2. Milk powder is shelf stable and you can have it anytime when you want to use.  Unlike liquid milk you need to finish within a certain time before it spoils.

For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.


The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.


The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 


Please note that the proofing timing may also vary depending on your climate, environment, flour and your starter. 

If you are unable to judge by just looking at the dough, you can do the finger poke test:

  1. Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
  2. If the indentation stays and it doesn’t bounce back, it means it has been over proved.
  3. If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
  4. There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.


Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.


  1. Oi, como faço essa receita com o fermento instantâneo?
    Muito obriga ☺😘

    1. Hi, thank you for asking.

      I have not creaed a recipe with instant yeast yet. But, I will try and post. Hopefully soon.

      Please stay tune...

      Cheers :)

  2. Hi Yeanley,
    Can yudane method use in this recipe? If yes, do i need to deduct the water level use in yudane in the main dough?

    1. Hi, If you want to use yudane dough in this recipe, you do not need to add any more liquid in the main dough. However, this recipe do not required yudane method as I afraid the bread will be too moist as the oat porridge itself already made the texture very soft, moist and better shelf life.

      Cheers :)

  3. Hi, I noticed that your recipe doesn’t have eggs in it, why is that?

    1. Hi, thanks for reading this recipe and your question. Normally people said eggs make breads finer, richer and provide color. But, I found that this buns is good enough without egg. So, I didn't use.

      Cheers :)

  4. Hi, your recipe always work :) just curious, I'm using same day levain at 1:1:1 you wrote 255g+95g levain to give 350g for 9 buns but you mentioned also 190g levain below. Should I follow 190g?

    Thank you!

    1. Hi, thanks for trying and your feedback. 95g if the flour. 350g is the total flour. 190g starter contain 95g flour + 95g water.

      Cheers :)


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