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Soft buns with dry yeast
Baking

Soft buns with dry yeast

Soft everyday buns with dry yeast and a short rise. Keep the dough a little sticky, nest the buns close together, and cover with a tea towel after baking for a soft crust.

EverydayWeekendFamily TimeBakingBreakfastVegetarian
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85 min total
12 servings
Easy

Ingredients

servings
Units

  • Dough

    • 1¼ cup lukewarm water
    • 0.4 oz dry yeast
    • 2 tbsp sugar
    • 1 stk egg
    • 1.7 fl oz neutral oil
    • 1½ tsp salt
    • about 1.2 lb wheat flour

  • Brushing

    • 1 tbsp water or egg for brushing

Instructions

  1. 1

    Activate the yeast

    1. Mix lukewarm water, dry yeast and sugar in a bowl.
    2. Leave for about 5 minutes.
    5 min
    Bowl
  2. 2

    Mix the dough

    1. Stir in the egg and oil.
    2. Add the salt, then stir in the flour a little at a time.
    3. Knead 5–8 minutes until soft and slightly sticky. Hold back on extra flour — that is part of what keeps the buns soft.
    15 min
    BowlKitchen Machine
  3. 3

    First rise

    1. Cover the bowl and let the dough rise 20–30 minutes in a warm spot.
    25 min
    BowlKitchen Towel
  4. 4

    Shape the buns

    1. Divide into 10–12 pieces and shape into buns.
    2. Place them fairly close on the tray so they almost bake together — that gives softer sides.
    10 min
    Baking TrayHands
  5. 5

    Second rise

    1. Proof 15–20 minutes while the oven heats to 200 °C conventional (185 °C fan).
    20 min
    200°C
    Baking TrayOvenKitchen Towel
  6. 6

    Brush and bake

    1. Brush with a little water or beaten egg.
    2. Bake about 12–15 minutes until just golden.
    15 min
    200°C
    OvenBaking TrayPastry Brush
  7. 7

    Soft crust

    1. Brush them very lightly with water or oil as soon as they come out.
    2. Cover with a clean tea towel for about 10 minutes so the crust softens instead of staying crisp.
    10 min
    Pastry BrushKitchen Towel

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Details

Nutrition

Calories

195kcal

Protein

5g

Fat

5g

Carbs

32g

Serving Size

70g

Dietary

Allergens

GlutenEggs

Serving

Suggestions

  • • Serve warm, or cool under the tea towel for packed lunches.

Drink Pairings

  • • Coffee: A quiet cup of coffee alongside.

Side Pairings

  • • Butter, cheese, or a soft-boiled egg.

Dessert Pairings

  • • A piece of fruit if you want something sweet alongside.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 20°C
  • • Method: Keep in a closed bag at room temperature for up to 2 days.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze cooled buns. Thaw in the fridge, or warm briefly in the oven.

Reheating

  • • Oven: Warm 5–8 minutes at 150 °C. (150°C)

Tips

Preparation

  • • The water should be lukewarm, not hot — too hot kills the yeast.

Cooking

  • • The tea towel over the hot buns is the soft-crust trick.

Serving

  • • They work for breakfast, packed lunches, and as bread with soup.

Variations

Flavor

  • A pinch of cinnamon or cardamom in the dough gives a slightly more breakfast-like scent.

Health

  • Swap about 50–75 g of the wheat flour for wholemeal or spelt if you want more body in the crumb.

Method

  • 10–11 g dry yeast is about one packet plus a pinch. Water and oil keep the dough soft without milk.

Toppings

  • Scatter sesame or oats before baking if you want more texture on top.
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