Breakfast Buns

Breakfast Buns

January 2019


  • 250g bread flour

  • 50g Fitnessguru OneBake Heat Resistant Protein

  • 15g caster sugar

  • 7g dry yeast

  • 30g butter

  • 150ml milk

  • 1 egg 

  • pinch of salt



  • poppy seeds

  • sesame seeds

  • 1 egg, beaten - egg mixture



  1. Firstly, melt the butter and cool it down. Put it aside. 

  2. In a large bowl combine the flour with the yeast and then add the sugar, egg, salt and milk. Knead for a few minutes. Add the melted butter and knead until your dough is smooth and stretchy (add more flour if required). Form a smooth, round ball and transfer the dough to the lightly floured bowl, cover it with the kitchen towel and let it rise in a warm place until it doubles in size, which should take about 1 ½ hours.

  3. When the dough is ready, knead it for another few minutes and divide it into 8 equal pieces. Roll all of them up into equal thin ropes. Start with a knot; then wrap 1 tail over the top of the loop and press through opening from top. Wrap another tail under the loop and pinch the ends together to seal. Repeat the process until all ropes are shaped into breakfast buns.

  4. Place the buns on the baking sheet with the parchment paper lightly floured. Cover the buns with the kitchen towel and leave them to rest until they double in size (about 25 min).

  5. When they have doubled in size, gently brush them with the egg mixture and sprinkle them with poppy seeds or sesame seeds. Bake in 190C for about 20 minutes or until the colour is golden brown.




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