Mini Buns

  • 25 minutes
  • cooking icon 20 minutes
  • 1 hours 40 minutes


For 8 bread(s)

  • 250 g

  • 5 g


  • 150 g


  • 5 g

    unsalted butter at room temperature - optional

  • 5 g

    fresh yeast

  • EXTRA: small rectangular baking tins

Boerenbrood 2kg NL

Flour for Farmerhouse bread

The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.

This mix is partially made up of wholewheat flour. This enables you to make light, brown bread with a delicious golden brown crust.


  1. Put the flour in a mixing bowl. Break the yeast and sprinkle over the flour. Now pour in the water and mix well. Add the salt. Continue to knead it into a smooth dough. Once the ingredients are mixed and the dough begins to form, you can add the butter if you wish.
  2. Roll the dough into a ball, cover with a kitchen towel and allow to rise in a warm place for 30 minutes.
  3. Divide the dough into 50 g pieces. Roll into a ball, cover with a kitchen towel and allow to rest for 10 minutes.
  4. Press the dough balls flat with your hand. Press each piece of dough into a square and fold the corners over to the centre of the dough. Now turn it over so that the folds are at the bottom. Place your hand around the ball of dough and as you rotate your hand, push the sides down. Do not lift your hand; the dough should be in contact with the work surface at all times. Make the balls into an oblong shape.
  5. Grease the mini baking tins with some butter. Put the dough balls in the tins, cover with a kitchen towel and allow to rise for 60 minutes.
  6. Preheat your oven to 220°C. Place the baking tins on a baking tray and slide into the oven. Bake the bread for 20 minutes. Remove from the oven, take out of the tins and allow to continue steaming on a wire rack.


  • You can moisten the dough balls and push in the mixture of seeds and kernels.

  • For a good crispy crust, you can add some steam. To do this, put a bowl of pebbles in the oven. Let this heat along with it. Just after the oven warms up, then pour half a coffee bag of water on top of the pebbles. Be careful not to get burnt by the steam.

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