Rosemary and Sea Salt Buns
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These fragrant rosemary and sea salt buns are my go to when I want something special but don't have hours to spare. The whole process takes just 45 minutes from start to finish, making them perfect for a weeknight dinner or weekend breakfast. Fresh rosemary isn't just delicious, it's packed with antioxidants that support brain health and digestion. What I love most is how simple the ingredient list is, nothing fancy or expensive, yet somehow these buns taste like they came from a proper bakery. The combination of herbaceous rosemary with crunchy sea salt creates an irresistible flavor that elevates even the plainest meal.
Ella x
Ingredients
- 250 mlwarm water
- 7 gactive dry yeast
- 500 gbread flour
- 8 gsea salt(divided)
- 30 mlolive oil
- 15 gfresh rosemary(finely chopped)
- 15 mlhoney
- 1egg(for egg wash)
- 5 gcoarse sea salt(for topping)
Detail level
Instructions
- 1
Dissolve the yeast in warm water with honey and let sit for 5 minutes until foamy. This activates the yeast for proper rising.
Tip: If the yeast doesn't foam, it may be expired—start with fresh yeast for best results.
- 2
In a large bowl, combine flour and 8g sea salt. Pour the yeast mixture and olive oil into the dry ingredients, then mix until a shaggy dough forms.
Tip: Mix by hand or with a stand mixer—don't overwork the dough at this stage.
- 3
Knead the dough for 8-10 minutes until smooth and elastic. Fold in the chopped rosemary during the final minute of kneading, distributing it evenly throughout.
Tip: If using a stand mixer, use the dough hook for 6-7 minutes on medium speed.
- 4
Shape the dough into a ball and place in an oiled bowl. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled in size.
Tip: An oven with the light on works well as a warm rising environment.
- 5
Divide the risen dough into 8 equal pieces. Shape each piece into a smooth ball by pulling the surface taut, then arrange on a lined baking tray with 5cm spacing.
Tip: Tight shaping helps the buns rise upward rather than spreading outward.
- 6
Cover the tray loosely with plastic wrap and let the buns proof for 30 minutes until puffy and light to the touch.
Tip: They should increase in size noticeably but shouldn't be over-proofed or they'll collapse during baking.
- 7
Preheat your oven to 200°C. Whisk the egg with 1 tablespoon of water to make an egg wash, then brush it gently over each bun.
Tip: A light egg wash creates a beautiful golden-brown finish without making the buns heavy.
- 8
Sprinkle coarse sea salt evenly over each bun, pressing lightly so it adheres. Bake for 22-25 minutes until golden brown and the buns sound hollow when tapped on the bottom.
Tip: If the tops brown too quickly, tent loosely with foil for the last 5 minutes.
- 9
Transfer the buns to a wire rack and cool for 5-10 minutes before serving. They're best enjoyed warm with butter or olive oil.
Tip: Warm buns are more fragrant and have a softer crust than completely cooled ones.
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