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Beautiful Bavarian Buns

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Beautiful Bavarian Buns

Prep Time30 minutes
Active Time18 minutes
Course: Appetizer, Brunch, Dinner, Lunch
Cuisine: American, Bavarian
Keyword: baked, Bavarian, bread, buns
Yield: 6 buns
Calories: 389kcal
Author: Chef Verde


  • 1 medium mixing bowl
  • 1 spatula
  • 1 baking skeet
  • 1 dough cutter
  • 1 3 " cookie cutter optionsal
  • 1 lid can or jar , 3' diameter optional



  • 420 g All-Purpose Flour 3.5 cups
  • 170 g water 1 cup luke warm (90F)
  • 28 g butter 2T at room temperature
  • 1 Large egg
  • 50 g sugar 1/4 cup
  • 6 g salt 1/1/4 t
  • 9 g instant yeast 1T
  • Seed topping optional

Butter Glaze

  • 43 g butter melted divided


  • To make the dough: Mix and knead all of the dough ingredients with wooden spoon or spatula, add butter last by hand,
  • mix and knead until smooth. I use a folding acton in the bowl. olding each corner in turn about 5 times.
  • Cover the dough and let it rise until it's nearly doubled in bulk, about1 to 2 hours.
  • To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each);
  • more pieces, more buns
  • Shape each piece into a ball.
  • Flatten each dough ball with the palm of your hand until it's about 3" across. I use a cookie cutter to get a food shape. Place loured dough in cutter and use something round (like a can or jar lid) to press down inside ro make a round bun
  • Place the buns on a lightly greased or parchment-lined baking sheet.
  • Cover and let rise until noticeably puffy, about an hour. Toward the
  • Toward the end of the rising time, preheat the oven to 375°F.
  • Brush the buns with about half of the melted butter.
  • Bake the buns for 15 to 18 minutes, until golden.
  • Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust.
  • Cool the buns on a rack before slicing in half, horizontally.


For best results (a smooth, slightly soft dough), use the smaller amount
of water in summer (or in a humid environment), the greater amount in
winter (or in a dry climate); and something in between the rest of the
Hydration Table I use 170 water
percent gram/ml ingredient
100% 420 flour
40/54% 170/227 water
2% 9 yeast
1% 6 salt


Calories: 389kcal | Carbohydrates: 62g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 479mg | Potassium: 104mg | Fiber: 2g | Sugar: 9g | Vitamin A: 341IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 3mg