Winter baking · Buns
Soft Bun Kebab Buns
Soft, lightly enriched buns sized for a homemade bun kebab or a simple sandwich.
Prep25 minutesCook18 minutesTotal2 hours 38 minutesYield8 buns
Ingredients
Volume measures are approximate; weighing flour gives the most consistent result.
- 500 g all-purpose flour (about 4 cups, spooned and levelled)
- 7 g instant yeast (about 2 1/4 teaspoons)
- 25 g sugar (about 2 tablespoons)
- 8 g fine salt (about 1 1/3 teaspoons)
- 1 large egg (about 50 g without shell), optional
- 240 ml lukewarm milk (1 cup), or lukewarm water if preferred
- 35 g softened butter (about 2 1/2 tablespoons)
- 15 ml neutral oil (1 tablespoon), for the bowl
- 15 ml milk or beaten egg (1 tablespoon), for brushing, optional
- 8 g sesame seeds (about 1 tablespoon), optional
Ingredients for Soft Bun Kebab Buns
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Method
- Mix flour, yeast, sugar and salt in a large bowl.
- Whisk the egg, if using, with the lukewarm milk. Add to the dry ingredients and mix until a rough dough forms.
- Knead for 7–8 minutes. Work in the softened butter and continue kneading until the dough looks smooth and feels elastic, about 4–6 minutes more.
- Lightly oil a bowl, add the dough, cover and leave in a warm place for 60–75 minutes, until puffy.
- Divide into 8 equal pieces. Shape each into a smooth ball, then press gently into a low round bun.
- Arrange on a lined tray with space between pieces. Cover and proof for 30–40 minutes while heating the oven to 190°C (375°F).
- Brush lightly with milk or beaten egg if desired, then add sesame seeds. Bake for 16–18 minutes until lightly golden.
- Cool on a rack before slicing. Serve with a cooked kebab patty and toppings of your choice.
Helpful tips
- Weigh the dough and divide it into eight portions for buns that bake evenly.
- For a softer top, brush the warm buns lightly with butter after baking and cover loosely while they cool.
Common mistakes
- Adding too much flour while kneading can make the buns firm. Give the dough time to come together before adjusting.
- A hot oven can darken the tops quickly. Check early and rotate the tray if your oven has hot spots.
Frequently asked questions
Can I make bun kebab buns without egg?
Yes. Omit the egg and add a little extra milk or water gradually until the dough is soft. The crumb may be slightly different.
How can I make the buns a good size for bun kebab?
Divide the dough into eight equal pieces and press each ball into a low, even round before the final proof.
Can I prepare the buns ahead?
Bake and cool them fully, then store sealed for short-term use or freeze in a sealed bag. Warm before serving.