Bread Buns
Traditional bread rolls that are fun and easy to make.


1 lb (450 g) unbleached white flour
2 teaspoons salt
teaspoon sugar
oz (6 g) sachet fast-action dried yeast
8 fl oz (250 ml) warm water
2 oz (50 g) butter or margarine

Poppy seeds, sesame seeds, sunflower seeds, or linseed for sprinkling


1.  Sift the flour and salt into a large bowl. Stir in the sugar and yeast.

2. Rub in the butter or margarine then add the warmed water and mix to a dough.

3.Knead for ten minutes. Place in a lightly oiled bowl and cover with a tea towel. Leave to rise in a warm place for about an hour.

4.Knock back the dough and divide into 12 equal pieces. Shape into rolls and place on 2 greased baking sheets. Leave in a warm place for half an hour. Meanwhile pre-heat the oven to gas mark 7 (220C/ 425F). Sprinkle the buns with the seeds and bake for 15 - 20 minutes. Transfer to a wire rack to cool.

  • To make batons: Shape the ball of dough into an oblong and 
    slash with diagonal cuts just before baking.
  • To make cottage rolls: Divide the dough into two balls, one bigger than the other. Place the small one on the large one and make a hole through the centre with your finger. The edges can be snipped before cooking.
  • To make knots: Shape the ball into a long roll and knot it once.
  • To make trefoils: Divide the dough into three balls and place together in a triangular shape.

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