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This easy savoury bun recipe uses no machine and minimal kneading. You can put these together within a couple of hours.

You’ll need

INGREDIENTS

Dry ingredients

350 grams plain flour
20 grams white sugar
1/2 tsp salt
7 grams instant dried yeast

Wet ingredients

240 ml warm milk
1 large egg
45 grams soft room temp butter

Fillings

100 grams olives
150 grams fetta
dried herbs to taste
salt & pepper to taste

EQUIPMENT

Kitchen scales
Mixing bowl
Baking tray
Cling wrap
Sharp knife

Can I use other cheeses for this recipe?

Of course! Cheeses with a similar salty, creamy texture would work well with this recipe.

Try:

Cottage cheese
Goats cheese
Haloumi (break up into small pieces)
Mozzarella

Help! My dough won’t rise!

In order for the yeast to do its thing and for your dough to rise, you need a warm environment. Your dough might have a tough time proofing if you’re in a colder climate.

Try one of the following to slightly warm up the proofing process:

Drape a warm tea towel over the cling-filmed bowl
Set bowl infront of a sunny window
Place bowl in oven with only the oven light switched on
Place bowl in oven with a bowl of hot water

Also make sure you don’t let the yeast and salt directly touch eachother when mixing dry ingredients. Salt de-activates yeast and will prevent your dough from rising. Avoid this by adding the salt and yeast to opposite sides of the bowl and mixing them into flour thoroughly, as stated in the recipe. Don’t add the salt and yeast directly on top of each other.

Step by step video

The rundown

Add flour to a mixing bowl, add sugar and salt to on side of bowl and yeast to the other. Mix some flour into the separate piles before mixing all together
Stir wet ingredients into flour until combined and smooth
Smooth the dough’s surface, cover bowl with cling wrap and proof for 1 hour or until dough has doubled in size

Place dough on a lightly floured surface and knead dough into the flour 4/5 times.
Dough may be sticky to work with- flour hands and add a pinch of flour as you knead, until dough is no longer sticky
Roll dough into a large rectangle, approx a pinky finger in thickness. Evenly top doughs surface with fetta, olives, dried herbs, salt and pepper
Roll dough into a log -lengthways

Divide log into 4 with a sharp knife. With each piece; pinch ends together so the logs are enclosed at each end.
Using knife, slice down the middle of each log, lengthways – leaving the bottom layer of dough untouched.
Use fingers to slightly spread open the sliced opening

Gently twist the buns from the middle until the two open sides are facing up.
Sprinkle buns with olive oil, cover with cling wrap and proof for a further 30 minutes
Bake buns at 190c/375f for 15-20 minutes