Table buns with herbs

  • 25 minutes
  • cooking icon 12 minutes
  • 1 hours 40 minutes


For 8 bread(s)

  • 250 g

  • 5 g


  • 150 g


  • 5 g

    unsalted butter or lard

  • 5 g

    fresh yeast

  • 10 g

    mixture of fresh herbs (parsley, chives, chervil, thyme, etc.)

Wit brood 2kg NL

Flour for a white 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 flour is a careful blend of fine wheat for a soft, beautiful and white crumb texture. Nice and light and flavourful.


  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 start to mix and the dough begins to form, add the butter. Shred the garden herbs and knead into the dough at the end.
  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 balls, 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 balls 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.
  5. Place the dough balls on a baking tray, cover with a kitchen towel and allow to rise for 60 minutes.
  6. Preheat your oven to 220°C. Slide the baking tray into the oven. Bake the buns for 12 minutes. Remove from the oven and allow to steam off on a wire rack.


  • You can also use flour for spelt bread or six-grain flour.

  • Experiment by replacing the water with vegetable soup or stock.

  • 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 baking, pour half a teaspoon of water on the pebbles. Be careful not to get burnt by the steam.

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