Quick Buns

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Aug 7, 2013

Quick Buns w wholemeal V

Here comes another family recipe which has been used through many years. They are the birthday buns from when I was a little girl. They are the winter buns enjoyed with a hot cup of cocoa. They are the Sunday morning buns. They are quick to make – hence the name – and easy to mix together.

I’m gonna write the recipe in double portion. I like to make my buns of a certain size, therefore, the regular recipe doesn’t give that many: it says 12 buns, but I only got 10 when I made double portion.


  • 75 g butter (you can also use 2 tbsp oil)
  • 200 ml milk
  • 2 eggs
  • 50 g fresh yeast (12.5 g dry yeast)
  • 1 tbsp sugar (I normally exclude the sugar, but sometimes you want a sweeter bun)
  • 1/2 tsp salt
  • around 500 g flour (I used around 100 g wholemeal flour and plain flour for the rest)
  • Optionally: 50-100 g raisins or chopped chocolate
  • Whisked egg for brushing


Melt the butter. Pour milk and eggs into a bowl and add the butter (it shouldn’t be too hot). Dissolve the yeast in the liquid (again make sure it isn’t too hot). Add sugar and salt + raisins or chocolate if you want. Add flour and knead the dough well. The dough must let go of your fingers and be smooth (especially if you use butter the dough will become delightful to work with). Make buns of the dough and place them on a baking tray. Leave them to rise for 15 minutes covered by a damp tea towel.

Preheat the oven to 200C.

Brush the buns with egg and bake them in the middle of the oven for around 10-20 minutes – depending on the size of your buns – or until they are golden and give a hollow sound when you knock on their bottoms.

Serve warm with butter and a good marmalade.

Quick Buns w wholemeal I Quick Buns w wholemeal II Quick Buns w wholemeal III Quick Buns w wholemeal IV Quick Buns w wholemeal VI Quick Buns w wholemeal VII Quick Buns w wholemeal VIII Quick Buns w wholemeal IX

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