Fresh bread gets people excited before a meal, especially when they know it was made from scratch. Here is a recipe for quick bread that’s very similar to the one I use for flatbreads and pizza doughs. When making buns, the important thing is to let your dough rise properly; only that creates the soft, moist texture we all want in a bun. Sugar is added to give the bread that definitive “roll” taste.
While everything is out of the cupboard, you might want to make a couple of extra batches. Freeze them just after they’ve cooled, and next time all you will have to do is pop them into a hot oven for 5 minutes.
The dough should be sticky, but not enough to stick to the bowl when you move it around. Because every flour is different, your dough might need more or less water. Use your judgement. 
Simple Poppy Seed Buns
- Total Time: 1 hour 40 minutes
- Yield: 8 buns 1x
Description
These simple poppy seed buns are a quick and easy homemade bread option, perfect for any meal. With a soft, moist texture and a hint of sweetness, they are sure to delight.
Ingredients
- 3 1/4 cups (780 ml) whole white flour
- 1 1/2 cups (360 ml) lukewarm water
- 2 tsp salt
- 2 tsp instant dry yeast
- 2 tbsp sugar
- 2 tbsp poppy seeds
Instructions
- In a large bowl, mix together the flour, sugar, poppy seeds, and salt.
- In a separate small bowl, stir together the yeast and lukewarm water. Let it sit for a couple of minutes until it begins to froth.
- Add the yeast mixture to the flour mixture and mix with your hands until the dough is smooth. The dough should be sticky but not enough to stick to the bowl.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 450°F (230°C).
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a bun and place them on a baking sheet lined with parchment paper.
- Let the buns rise again for about 30 minutes.
- Bake in the preheated oven for 10 minutes, or until the buns are golden brown.
- Remove from the oven and let cool on a wire rack.
Notes
- Letting the dough rise properly is crucial for achieving the desired soft texture.
- If the dough is too sticky, adjust with more flour.
- These buns can be frozen after cooling; reheat in a hot oven for 5 minutes before serving.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 2
- Sodium: 390
- Fat: 1
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
- Cholesterol: 0
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Frequently Asked Questions
How sticky should the dough be, and what do I do if it is too sticky to handle?
The article says the dough should be sticky, but not sticky enough to stick to the bowl when you move it around. Because every flour absorbs differently, add more flour a little at a time if yours is too wet to handle cleanly.
Why is the rise time so important for these buns?
The article specifically calls out the rise as the key to the texture: only a proper rise creates the soft, moist crumb we all want in a bun. The dough needs about 1 hour in a warm place until doubled, then a second 30-minute rise after shaping into 8 pieces before the buns go into a 450°F (230°C) oven.
Can I freeze these buns and reheat them later?
Yes — the article says to freeze them just after they have cooled completely. The next time you want them, pop them into a hot oven for 5 minutes and they are ready.
Why does this savory bun recipe include sugar?
According to the article, the 2 tbsp of sugar is what gives the bread that definitive “roll” taste — the slight sweetness is a hallmark of a classic dinner roll, setting it apart from the flatbread and pizza doughs that use the same underlying dough technique.
Really loved the buns that this recipe made… I just altered it a touch and after shaping them, let them rus another full hour instead of the recommended 10 minutes. They were so light, fluffy, and perfectly delectable. Thank you!