Easy Sun-dried Tomato Bread Buns
There’s honestly nothing better than the smell of fresh bread coming out of the oven, especially when it’s as easy as these sun-dried tomato bread buns. I’m a huge fan of recipes that don’t require a special trip to the store, so these are made entirely with basic pantry ingredients you likely already have on hand. The texture is exactly what you want in a good bun—super soft on the inside with a crust that’s soft but still has a nice chew to it. While they’re my absolute favourite for burgers and sandwiches, they’re honestly a great all-rounder for just about any meal.
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Ingredients
- 600 g White Bread Flour
- 150 g Malted Brown Flour
- 8 g Fast Action Yeast
- 2 tsp Salt
- 2 tbsp Oil (From the sun-dried tomatoes jar)
- 450 ml Warm water
- ½ Cup Sun-dried Tomatoes (Drained and Roughly chopped)
Sun-Dried Tomato Bread Buns Recipe
Add the flour, yeast, sun-dried tomatoes and salt to a bowl for the electric mixer. Measure the water in a jug and add the oil to it.
Use the dough hook and on a low setting mix the ingredients then slowly add the water and oil until all is combined. Turn up the setting and let it kneed for 2-3 minutes. If it’s too sticky add extra flour.
Smear some oil all around inside the bowl, cover and leave to double its size for about 1 hour.
Knock back down the dough with your knuckles and place on a lightly floured surface. Roll into a sausage shape and divide into 12 equal sized pieces. Using your hands round the pieces into a ball and place on a baking tray lined with baking paper.
Cover and leave for another hour or until they have doubled there size. Place in a pre-heated oven of 210℃ fan oven for 15 minutes then transfer to a wire rack to cool.
Eat on the same day or place in freezer bags and freeze for up to 3 months.
How To Store Bread Buns
Once your buns have cooled down completely (this is the most important part!), just pop them into an airtight container or a zip-top bag. They’ll stay fresh and soft on your counter for about 2 to 3 days. I usually recommend keeping them out of the fridge, as the cold air can actually make homemade bread go stale a lot faster than you’d think.
Can you freeze sun-dried tomato Bread Buns?
Absolutely! These freeze beautifully, so I often make a double batch to keep some on hand. Just wrap the individual buns in plastic wrap and tuck them into a freezer-safe bag. They’ll stay good for up to 3 months. When you’re ready to eat one, just let it thaw on the counter for an hour or so, or give it a quick 20-second zap in the microwave if you’re in a hurry.
What To Serve With Sun-Dried Tomato Bread Buns
While these bread buns with sun-dried tomatoes are the ultimate upgrade for a backyard burger or a grilled chicken sandwich, they’re surprisingly versatile. Because of that savoury sun-dried tomato flavour, they’re incredible for a Caprese-style sandwich with fresh mozzarella, basil, and a drizzle of balsamic. They also make the perfect sidekick for a big bowl of pasta or a creamy tomato soup—perfect for soaking up every last bit of sauce!
If you love this savoury bun recipe you will also like:
Easy Wholemeal Sun-Dried Tomato Bread With Sea Salt Crust
The Best Zesty Butter Bean Dip With Sun-Dried Tomatoes
Homemade Burger Buns – Quick and Easy!
Sun-Dried Tomato Bread Buns
Ingredients
- 600 g White Bread Flour
- 150 g Malted Brown Flour
- 8 g Fast Action Yeast
- 2 tsp Salt
- 2 tbsp Oil (From the sun-dried tomatoes jar)
- 450 ml Warm water
- ½ Cup Sun-dried Tomatoes (Drained and Roughly chopped)
Instructions
- Add the flour, yeast, sun-dried tomatoes and salt to a bowl for the electric mixer. Measure the water in a jug and add the oil to it.
- Use the dough hook and on a low setting mix the ingredients then slowly add the water and oil until all is combined. Turn up the setting and let it kneed for 2-3 minutes. If it's too sticky add a small amount of extra flour.
- Smear some oil all around inside the bowl, cover and leave to double its size for about 1 hour.
- Knock back down the dough with your knuckles and place on a lightly floured surface. Roll into a sausage shape and divide into 12 equal sized pieces. Using your hands round the pieces into a ball and place on a baking tray lined with baking paper.
- Cover and leave for another hour or until they have doubled there size. Place in a pre-heated oven of 210℃ fan oven for 15 minutes then transfer to a wire rack to cool.
- Eat on the same day or place in freezer bags and freeze for up to 3 months.