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Cold-Raised Morning Buns with Oats 



For 14-16 buns 

  • 1 kg of flour of your choice (my flour is from a danish company that makes a blended mixture with wheat flour, oats, wholemeal wheat flour and hemp seeds AKA linseed)  (Danish people use the cold-rise morning bun flour with oats) 

  • 25g yeast 

  • 575ml (5.75 dl) COLD water 


  1. Combine the yeast and the cold water in a large bowl and stir until the yeast has dissolved.

  2. Add the flour mixture and knead the dough for 5 minutes (preferably with a mixer fitted with a dough hook... if you do not have a mixer try to do it with your hands as best as you can). 

  3. Put a lid on the bowl or cling film and leave in the fridge over night to rise or let it rise for at least 6 hours.

  4. The next day preheat the oven to 200 degrees (C) fan-force and line two baking trays with baking paper. 

  5. Take the dough out of the fridge and using 2 tablespoons scoop out 14-16 buns and place them on the baking tray. Sprinkle with oats and bake for 15-20 mins. 

  6. Let cool for 10 minutes before cutting them. I served mine with vegan cheese and butter!

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