Easy peasy dinner buns

Hello!  Sorry it’s been a while since my last post – I seem to have been rather busy with work, getting the veg patch sorted, a lovely holiday in Mexico and of course running!

I honestly don’t know where the time has gone of late.  Hubby and I don’t seem to have had a weekend free for a really long time.  This got me to thinking that it’s been a while since I’ve posted a recipe! Not good I know, but here’s one now.  These buns are perfect for summer BBQ’s, they are actually very simple and relatively quick to make despite the fact that there are two different doughs.

I made these last weekend for Fathers Day dinner to go with a lamb roast.  They are best served warm, are super simple to make and you can use any kind of topping you have – even pre-cooked onions or cheese.

EPBRThere’s no step-by-step for this one as for some reason the photo’s didn’t upload to my phone, but next time I make them I’ll update this post with the step-by-step images.

I hope you enjoy making and eating this bread. Below is the printable recipe for my easy peasy dinner buns. For other recipes on my site please follow this link.


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Easy peasy dinner buns

  • Servings: Approx 12-14 buns
  • Difficulty: easy
  • Print

I love these dinner buns, they are made from two different types of dough, a milk dough and a wholemeal dough. The buns can be topped with anything you have, even cheese or cooked onions. They are best served warm and are great for BBQ’s as well as a special dinner.


    For the milk dough
  • 145 ml of tepid milk (I used semi-skimmed)
  • 225g of strong white bread flour
  • 0.5 tsp of instant yeast
  • 1 tsp of salt
  • 1.5 tsp of sugar
  • 1 tbsp of soft butter or 1tbsp of oil
  • For the wholemeal dough

  • 175 ml of tepid water
  • 175g of wholemeal bread flour
  • 75g of strong white bread flour
  • 0.5 tsp of instant yeast
  • 1 tsp of salt
  • 1.5 tsp of sugar
  • 2 tbsp of soft butter or 2 tbsp of oil
  • For the topping

  • 1 egg beaten and mixed with a bit of water
  • 1 tbsp rolled oats (or sesame seeds – or both)
  • 1 tbsp poppy seeds


  1. First make the doughs – you’ll need two large bowls. One for each type of dough. In each case  mix the flour, yeast, salt and sugar together in the bowl. Make a well in the centre and add the butter (or oil) and the liquid for that type of dough. Knead well in the bowl for a few minutes. Add more liquid as necessary, but to be honest I didn’t need any more liquid than the quantity above. The dough should clean the sides of the bowl so there is no flour left and it’s a bit sticky.

  3. At this point tip the dough out onto a work surface and knead for 10 minutes until it’s nice and smooth and stretchy, don’t worry if it’s a bit sticky (especially the milk dough) then don’t worry – it will be fine! If using a stand mixer just knead for 5 minutes on speed.

  5. Either way, when each dough is kneaded shape it into a nice round ball so that you get an even rise. Pop the kneaded dough back in the bowl, cover and leave to prove for 1 hour, or until it’s doubled in bulk. Obviously one of the doughs will have had a bit longer – whichever one you made first – but that’s fine!  Also don’t worry if one of your doughs rises faster than the other. You’ll probably find that the milk roll rises quite quickly and the wholemeal is a bit slower.  If this happens you can just leave your milk roll to keep on rising – it will be just fine.

  7. When both doughs have doubled in bulk get a large circular baking tin ready. I used one that measured about 30cm across.  Start with your milk dough and tip onto a lightly floured work surface and gently knock back. Divide into roughly 7 pieces. Roll each piece to make a rough ball, you don’t need to be neat and the balls don’t need to be that regular in shape – they will even out on the second rise. Cover with a clean tea towel whilst you work on the wholemeal.

    5.Repeat step 4 but with the wholemeal dough.


  9. Alternatively place a ball of each type of dough into your baking tin until you have filled it up. The balls don’t need to be touching, they will naturally join together as they rise for the second time. You don’t need to be too neat either, but you should make sure you finish so that one ball is in the centre and the others alternatively placed around it. Cover and leave to rise for about 30 – 40 minutes.

  11. About 25 minutes before the end of the second rise, preheat your oven to 200 (180 fan). When the dough has finished it’s second rise brush the top with the egg yolk mixture – sprinkle the milk rolls with with the rolled oats (or sesame seeds or both) and the wholemeal with the poppy seeds. Don’t worry if it’s not really neat. Then place the tin in your preheated oven. Bake for 35 – 40 minutes and then remove from the oven. Leave for 5 minutes in the tin to cool then remove from the tin and enjoy!

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Bread, Baking and More

Lover of bread, baking and growing my own veg.

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