Seeded Buns

Instructions

1. 1

   Combine warm water, yeast, and honey in a large bowl and let sit for 5 minutes until foamy. Add flour, salt, and olive oil, then mix until a shaggy dough forms.

   Tip: If the dough is too dry, add water 1 tablespoon at a time until it comes together.

2. 2

   Knead the dough for 8-10 minutes until smooth and elastic. Fold in the sesame, sunflower, and pumpkin seeds until evenly distributed throughout.

   Tip: Reserve some seeds for topping to ensure visible seed coverage on your finished buns.

3. 3

   Place dough in an oiled bowl, cover with a damp tea towel, and leave to rise for 1 hour or until doubled in size.

   Tip: A warm spot in your kitchen like above the oven will speed up rising time.

4. 4

   Divide the dough into 8 equal portions and shape each into a smooth ball. Place on two lined baking trays spacing them 5cm apart.

   Tip: Pinch the bottom of each ball firmly to create surface tension and help them rise evenly.

5. 5

   Cover the shaped buns and let them proof for 45 minutes until puffy and soft to touch.

   Tip: The buns should increase in size but still spring back slightly when poked.

6. 6

   Preheat oven to 200°C. Brush each bun with beaten egg and sprinkle generously with mixed seeds, pressing them gently into the dough.

   Tip: Use a pastry brush to ensure even egg wash coverage for a beautiful golden finish.

7. 7

   Bake for 22-25 minutes until the buns are golden brown and sound hollow when tapped on the bottom.

   Tip: If buns are browning too quickly, loosely tent with foil for the final 5 minutes.

8. 8

   Transfer buns to a wire rack and cool for at least 10 minutes before serving warm or at room temperature.

   Tip: These buns stay fresh in an airtight container for up to 3 days.