Homemade bread buns: how to make them soft and fragrant!

This is an easy and versatile recipe for homemade bread buns. It’s long enough (10 to 12 inches) to use for subs or garlic bread and makes the perfect side to soups and stews too. Homemade buns always taste better and this recipe will have you wondering why you’ve never made your own before. With a few pantry staples (yeast, flour, and olive oil) and a bit of time, you can easily whip up bakery-style buns in the comfort of your own kitchen. Simply mix together the dough ingredients, leave the dough to rise, and form long buns. The buns are left to rise once more, then baked until golden and fluffy.

Tips

Let the dough rest in a warm, sunny area. This will make it easier for them to rise. In colder temperatures, rising times might be longer.

Add more fiber to the homemade buns and make them slightly healthier by substituting half of the flour with whole wheat flour.

You can freeze both unbaked and baked bread buns. To freeze unbaked rolls, shape them after the first rise, before the second rise, and place them on a baking sheet lined with parchment paper. Place in the freezer for a few hours, then transfer to a resealable plastic bag. When you want to bake them, allow them to thaw in the fridge, then let them rise for about an hour.

To freeze baked buns, allow them to cool first, then transfer them to an airtight container. Allow them to thaw before lightly toasting them.

It’s important to use active yeast. To check if the yeast hasn’t expired, mix the yeast in ½ cup water and 1 tbsp sugar. If after 15 minutes, it becomes frothy, the yeast is active and suitable for use.

How to Store Homemade Bread Buns

Store the buns in an airtight container. Unlike store-bought buns that contain preservatives, these buns won’t last long, so it’s best eaten on the same day.

How To Make Homemade Bread Buns

In a bowl add the flour and create the nest in the middle. Add the warm water, olive oil, dry yeast, and salt.

Mix the ingredients well, then knead to form a smooth dough. Grease the dough with the oil and let it rise for one hour or until doubled in size.

Once risen, punch down the dough while kneading it for a few minutes. Divide the dough into three parts.

Roll each piece of dough with your hands into a log of 10 to 12 inches. Pinch the ends to seal the dough.

Transfer the pieces of bread to a baking tray lined up with parchment paper.

Flatten each roll slightly with your hands. Cover with a cloth and let it rise for 20 minutes.

Make cuts in bread buns with a razor.

Sprinkle them with water, then add a few sesame seeds on top.

Transfer the bread buns to the oven and bake at 200°C/400°F for 30 minutes.