Seeded Buns
Prep
30 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These seeded buns are my go to when I want something wholesome and impressive without spending hours in the kitchen. The whole process takes less than an hour from start to finish, which means fresh, fragrant bread for dinner on even my busiest days. I love loading them with sesame, sunflower, and pumpkin seeds because they're packed with nutrients and healthy fats that keep you satisfied longer. Plus, the seeds add such wonderful texture and nutty flavor that your friends will think you've spent all day baking. Trust me, once you master this recipe, you'll be making it constantly.
Ella x
Ingredients
- 500 gstrong white bread flour
- 320 mlwarm water
- 7 ginstant yeast
- 10 gsalt
- 30 mlolive oil
- 60 gsesame seeds
- 50 gsunflower seeds
- 40 gpumpkin seeds
- 15 mlhoney
- 1egg(for egg wash)
- 40 gmixed seeds for topping
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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