Simple Poppy Seed Buns

May 17, 2012

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.

Yields 10-12 buns


• 3 1/4 cups whole white flour
• 1 1/2 cup lukewarm water
• 2 teaspoons salt
• 2 teaspoons instant dry yeast
• 2 tablespoons sugar
• 2 tablespoons poppy seeds

In large bowl mix the flour, sugar, poppy seeds, and salt.
Stir together the yeast and water and let sit for a couple of minutes.
Add the water to the flour and mix with your hands until smooth. If too dry add a couple drops of water.
Cover with plastic wrap and leave to rise in a warm place (in the oven with the light on is a good spot) for 1-2 hours or until it has doubled in size.

Preheat the oven to 450°F.
Take the dough out on a floured surface and cut it in 12 equal buns.
Work them gently to give them a round shape.
Place them on a floured baking tray and let sit for 10 minutes.
Bake in the oven for 10 minutes, or until golden brown on the suface.
Serve hot.

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{ 9 comments… read them below or add one }

Rosemarie May 17, 2012 at 9:29 am

OH – I wanted that first bite! Great mouthwatering, first bite pic. Thanks for getting me on the “bread wagon.”


Jo May 17, 2012 at 9:56 pm

Looks like I might have to try this out !


Bryan May 17, 2012 at 11:55 pm

Tell me how they turn out!


Mina May 22, 2012 at 7:19 am

I made them last night, without poppy seeds though, I had none at home. I’ve added fresh oregano instead. They were absolutely wonderful, best buns I’ve ever made! Thank you so much for the recipe and greetings from Ankara, Turkey 🙂


Bryan May 22, 2012 at 4:55 pm

Cool, glad you liked them! I’ll have to try them with different herbs.


Mina September 21, 2016 at 1:50 pm

What we call fresh oregano here is not the same thing as you guys have there. Yes, 4 years later it hit me tonight while i was making the buns 🙂 Ours is a wild species, pretty much a bush to be honest, tiny leaves, very dry.
Hi again 🙂


LP @dishclips May 31, 2012 at 1:15 am

Looks great! I love poppy seeds.


Aan July 23, 2012 at 3:29 pm

Hey!! I’m a lacto vegetarian, so don’t eat eggs. Can I bake it as a whole bread instead of buns?


Bryan July 23, 2012 at 3:35 pm

Sure! But there is no eggs in the buns, so you should be all good. Enjoy!


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