Everything is nicer in small size. Even bread looks more appetizing when it is shaped into little round buns. And what’s better than having that wonderful smell of freshly baked homemade bread buns spread all around your house?
These are really easy to make, even if you’re not a regular homebaker of bread. There is really no excuse for not giving this recipe a try. You can have them for breakfast, lunch or dinner…you can make tiny burgers with them or sandwiches, or just dip them in some good quality extra virgin olive oil and enjoy as is!
I started making these buns nearly a year ago, after having seen my Instagram friend Heghine’s simple and fussfree recipe in one of her posts. Although this one here (with added wheat germ, honey and no egg) is a slightly adapted version of her original recipe, these bread buns have come to be referred to as “Heghine’s buns” in our household ever since I first started making them. Heghine is an extremely talented homechef, a loving mom, and one of the few very precious persons I’ve been lucky enough to connect with on Instagram. You can check out her numerous recipes and youtube videos from her website heghineh.com and follow her on Instagram @heghine_h
(Yields 16 small buns)
- 220 ml water or a mixture of water + milk
- 1 tbsp honey
- 1 tbsp olive oil
- 1,5 tsp salt
- 330 gr (2 cups + 2 tbsp) all purpose flour
- 1 tbsp wheat germ
- 2 tsp instant yeast
Step by step method
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- Combine water, salt, honey and olive oil in mixing bowl.
- Add flour, wheat germ and yeast. Use a spatula or fork to take flour from the sides towards the middle.
- Use your hands to form dough and knead, about 3-5 minutes, until you obtain a soft, smooth dough that shouldn’t be too sticky. Place dough in a deep, lightly greased bowl cover with a clean kitchen towel and leave in a warm spot to proof until doubled in size (about 1,5 hours)
- Take dough onto your counter lightly dusted with flour and knead briefly to take the air out. Make into a log shape to cut out into 16 equal pieces.
- Line a baking tray with baking paper and sprinkle with some semolina. Using your hands, shape each piece of dough into nice little balls and place on tray. Cover with a clean kitchen towel and set aside to proof until the doughs become about 1,5 times or double in size.
- Place tray in preheated oven (350 F – 180 C) and bake until golden, about 20-30 minutes.