Lena's Porridge Bread Buns

Lena's Swedish Porridge Bread Rolls

These porridge bread rolls are light and delicious and are perfect for any time of day. They last well, but I am sure they'll get eaten before you have time to find out! I've adapted Lena's recipe a little
Course Breakfast, dinner, lunch
Cuisine Scandinavian, Swedish
Keyword bread, bread buns, gotbrod
Prep Time 1 hour
Cook Time 20 minutes
Servings 20 rolls
Author breadbakerdanielle



  • 250 gr porridge oats (25%) plus a 20 gr extra for sprinkling on top of buns
  • 400 gr water (40%)
  • 75 gr butter, cubed (7.5%) salted or unsalted
  • 375 ml whole milk (37.5%) plus a little extra to brush the buns with
  • 100 ml golden syrup (10%)
  • 25 ml oil (2.5%) light such as vegetable or sunflower not olive oil
  • 18 gr salt (1.8%)
  • 1 kg bread flour (100%)
  • 20 gr fresh yeast (2 %)


  • First make the porridge. Cook the oats with the water in a large pan. Do not take your eye off the pan as it is very easy for it to burn. The mixture will be very thick.
    Cooked porridge with butter
  • Add the butter and milk and mix well. Allow to cool slightly
    Add milk and butter to porridge
  • Measure the dry ingredients into your stand mixer bowl or large mixing bowl. Keeping the salt and yeast separate. Crumble the yeast into the flour.
  • Add the syrup.
    Add syrup to dry ingredients
  • Mix at slow speed for 5 minutes, then increase the speed to medium and mix for a further 3 minutes or until the mixture has come away from the sides of the bowl. Or beat the ingredients together.
  • Cover the bowl and leave for 1 hour before shaping. Pre-heat your oven to 220°C
  • Cut into 80 gram pieces and shape into rough rounds. Allow to rest 10 minutes then shape again. Place evenly on a greased baking tray allowing a thumb width between each one
    Shaping porridge buns
  • Brush with milk and sprinkle oats on top. Allow to prove for 30-45 minutes
  • Bake for 15 minutes then check. The buns should be a golden brown. Bake a further 5 minutes then check again.
    Bake until golden