Everything buns

Whenever I bake bread I always have an I-Can't-Believe-I-Made-That moment as it comes out of the oven all hot and golden brown. Bread is fundamentally a simple, rustic comfort food, and yet a crusty hunk of fresh-baked bread with creamy butter can feel like one of life's most satisfying feasts. 

Like a lot of families, we go through a lot of bread in the Feedbag household. Usually it's store-bought sandwich bread. But at least once a week I make some pizza dough, and occasionally I bake some loaf bread. This is my first attempt at making buns, and I think they turned out pretty nicely! 

Here's how I made them:

1 cup warm water (slightly warmer than luke warm)
2 1/2 tsp instant yeast
1/4 tsp granulated white sugar
1 3/4 to 2 cups all-purpose flour
2 tbsp olive oil
1 tbsp poppy seeds
1 tbsp sesame seeds
1 tbsp dried onion flakes
1/4 tsp salt

I started by pouring the water into a large mixing bowl and stirring in the yeast and sugar. I let the mixture sit for five minutes to activate the yeast. Then I began adding the flour, incorporating half a cup at a time, stirring with the handle end of a wooden spoon at first then switching to my hands and kneading with the heel of my palm, until the dough was only slightly tacky. I kneaded for a couple minutes longer, then covered the bowl and let the dough rest for ten minutes. 

Using a sharp knife, I cut the dough in half, then in half again and so on until I had eight equal pieces (if I was making burger buns I would have done six pieces). The pieces were formed into balls and set about four inches apart on parchment lined baking sheets to rise, covered with a tea towel, until doubled in size (this took about 45 minutes). Meantime, I preheated the oven to 400 degrees (F) and mixed together the poppy seeds, sesame seeds, onion flakes and salt in a small bowl.

I brushed each bun with the olive oil and sprinkled on the seed mixture, then baked the buns for 30 minutes.

I was thrilled when my oldest son, who is quite a picky eater, saw these on the kitchen counter after preschool and insisted his lunchtime sandwich be on one of them. Outwardly I acted like it was no biggie (pressure, good or bad, doesn't work for him), but inside I was beaming and high-fiving myself silly!

Have you been baking bread lately? What goodies have come out of your oven? Leave a comment and brag about what you've created!


  1. I have one small complaint...that you didn't post this just a few hours earlier! I just took out a tray of buns from the oven. They are good but yours look better. Next time!

    1. I will try better next time to sense your dinner creations! ;)

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  3. Nice buns! :) I made sesame seed bagels on the weekend and they were amazing, but now that I see your delicious-looking bun topping here, I wish I did something more creative. The combination of onion flakes, sesame seeds and poppy seeds you used looks so tempting!

  4. Oh Amy, thank you so much for this wonderful recipe! I made them today. Now let me tell you that I'm 58 years young and have NEVER made any form of a bread product before in my life. Your instructions were incredibly easy to follow and helpful. The buns turned out beautifully!!

    My husband and I had them tonight for dinner with a salad and a pork tenderloin that I BBQ'd and sliced thinly. Yum!

    The only problem I had, was with the onion flakes. I found that they burned. I just brushed them off and the buns tasted great, but I wondered if maybe I did something wrong or if it was the type of dried onion flakes I used (I just got them at the bulk section of our grocery store). Oh well, live and learn.

    Thank you again ... I sure wish I lived on the west coast, I'd be in your cooking classes nightly!!!


    1. Yay! It sounds like you had an I-Can't-Believe-I-Made-That moment :) As for the onion flakes, I'm not sure what would have caused yours to burn. My only idea is to recommend these be baked in the middle of the oven, and not high in the oven. You probably didn't do that, so I'm still stuck on that one. Also, sometimes oven temperatures run high. A inexpensive oven thermometre would let you check. So glad you baked bread for the first time!

  5. Amy, just curious what you suggest for storage of the buns. I have some old plastic bags from sliced loaves of store-bought bread that I'm considering using, but also have access to some brown paper bags as well.

    1. I use clear plastic storage bags myself. Home-baked bread will only keep fresh 2-3 days anyway because there are, obviously, no preservatives. I just let the bread cool, pop it in the bag, squeeze the excess air out and seal it tight. Happy baking, Matthew!