These Soft & Fluffy Poppy Seed Milk Buns are the epitome of homemade comfort. A combination of warm milk, active yeast, and a touch of sugar creates a lightly sweet, pillowy dough. Flour and salt provide structure, while a generous sprinkling of poppy seeds imparts a subtle nuttiness and beautiful texture. Enriched with butter and finished with an egg-milk wash, each bun bakes up with a tender crumb and a glossy, golden crust. Perfect for breakfast slathered in butter, afternoon tea paired with jam, or as a side to hearty soups and stews, these buns showcase how a handful of simple pantry ingredients can yield bakery-quality results at home.
Preparation, Proofing, Bake, and Total Times
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Dough Preparation: 15 minutes
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First Rise (Bulk Fermentation): 1 hour
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Shaping & Second Rise: 20 minutes
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Baking: 20–25 minutes
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Total Time: Approximately 2 hours
Yield
Makes 4 individual buns, each about 100–120 g
Cuisine
Classic European-Style Bakery
Full List of Ingredients
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250 ml (1 cup) whole milk, warmed to 38–40 °C (100–105 °F)
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15 g (1 Tbsp) granulated sugar
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7 g (1 packet / 2 ¼ tsp) instant yeast
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350 g (about 2 ¾ cups) all-purpose flour, plus extra for dusting
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7 g (1 tsp) fine salt
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20 g (2 Tbsp) poppy seeds, plus extra for sprinkling
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20 g (1½ Tbsp) unsalted butter, softened
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1 large egg yolk + 1 Tbsp milk (for egg wash)
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Neutral oil, for coating bowls and proofing
Step-by-Step Cooking Directions
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Activate the Yeast & Combine Wet Ingredients
In a large mixing bowl, whisk together the warmed milk and granulated sugar until sugar dissolves. Sprinkle the instant yeast over the surface and stir gently. Let stand 5 minutes until frothy, indicating the yeast is active. -
Build the Dough
To the yeast mixture, add the flour, salt, and poppy seeds. Use a sturdy wooden spoon or dough hook attachment on a stand mixer to mix on low speed until a rough dough forms. Add the softened butter in small pieces and continue mixing until the dough pulls away from the bowl sides and forms a cohesive, slightly tacky mass (about 5–7 minutes by hand, 3–4 minutes in a mixer). -
Knead to Smooth & Elastic
Turn the dough onto a lightly floured surface and knead by hand for 5 minutes, adding minimal flour as needed to prevent sticking. You’re aiming for a smooth, elastic dough that springs back when gently pressed. -
First Rise (Bulk Fermentation)
Lightly oil the bottom and sides of a clean bowl with neutral oil. Place the dough inside, turning once to coat all sides. Cover tightly with plastic wrap, then drape a clean kitchen towel over the top. Let rise at room temperature until doubled in volume, about 1 hour. -
Shape the Buns
After the first rise, gently deflate the dough and turn it onto a lightly floured surface. Divide into four equal pieces (approximately 120–130 g each). Shape each piece into a smooth round by tucking edges underneath and rolling gently on the work surface. -
Second Rise (Shaping & Proofing)
Brush four small oven-safe bowls or ramekins with oil to prevent sticking. Place each dough ball into its bowl, seam-side down. Cover again with plastic wrap and a towel. Let proof for 20 minutes, until they spring back slowly when poked gently. -
Prepare the Egg Wash & Bake
Preheat the oven to 170 °C (340 °F) with a rack in the center. In a small bowl, whisk together the egg yolk and 1 Tbsp milk until smooth. Uncover the buns and use a pastry brush to coat the tops and sides with egg wash. Sprinkle lightly with additional poppy seeds for decoration. -
Bake to Golden Perfection
Bake the buns at 170 °C (340 °F) for 20–25 minutes, rotating the pan halfway through for even color. The buns are done when the tops are deep golden brown, the bottoms sound hollow when tapped, and an instant-read thermometer inserted into the center reads 93 °C (200 °F). -
Cool Slightly & Serve
Remove from the oven and let cool in the bowls for 5 minutes. Then gently invert each bowl onto a wire rack to release the buns. Cool slightly before slicing and serving warm with butter, jam, or alongside your favorite main dishes.
Serving Suggestions
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Breakfast Spread: Enjoy warm with butter, honey, or fruit preserves.
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Tea Time: Pair with herbal tea or coffee and a slice of mild cheese.
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Savory Accompaniment: Serve with soups (tomato, mushroom, or chicken noodle) or stews to soak up broths.
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Sandwich Buns: Split and fill with sliced roasted vegetables, cheese, or deli meats for mini sandwiches.
Tips & Techniques
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Accurate Temperatures: Ensure milk is warm but not hot—above 43 °C (110 °F) risks killing the yeast.
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Minimal Flour: Use just enough flour to prevent sticking; excess flour yields dense, dry buns.
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Gentle Handling: After the first rise, handle the dough gently to retain air bubbles for a lighter crumb.
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Proofing Environment: Aim for a warm (24–27 °C / 75–80 °F), draft-free spot for rising. In cooler kitchens, place the bowls in an oven with the light on.
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Even Browning: Position buns on a middle rack and rotate halfway through baking to ensure uniform color.
Variations to Try
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Seed Mix: Combine poppy seeds with sesame, flax, or chia seeds for added texture and nutrition.
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Herb Infusion: Knead in 1 Tbsp chopped fresh herbs (dill, chives, or parsley) for a savory twist.
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Whole Wheat: Substitute up to 50% of the all-purpose flour with whole wheat flour for a nuttier flavor.
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Sweet Version: Omit salt, add 30 g sugar, and swirl in 50 g dried fruits (raisins, cranberries) for sweet breakfast buns.
Nutritional Information
(Per bun, approximate)
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Calories: 230 kcal
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Protein: 6 g
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Carbohydrates: 32 g
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Fat: 8 g
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Fiber: 2 g
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Sodium: 230 mg
Frequently Asked Questions
Q: Can I use active dry yeast instead of instant yeast?
A: Yes—proof active dry yeast in the warm milk with sugar for 5–10 minutes until foamy, then proceed.
Q: How do I store leftover buns?
A: Keep in an airtight container at room temperature for up to 2 days. Warm briefly in a low oven before serving.
Q: Can I freeze the dough?
A: Yes—after shaping and proofing, freeze buns on a tray until firm, then bag. Bake from frozen, adding 5–7 minutes to baking time.
Q: Why didn’t my buns rise?
A: Check yeast freshness and milk temperature. Ensure dough rests in a warm environment and is not over-salted.
Q: How do I get a glossy crust?
A: Brush with egg wash just before baking; for extra sheen, brush again 5 minutes before the end of baking.
Conclusion
These Soft & Fluffy Poppy Seed Milk Buns prove that homemade bread requires minimal effort for maximum satisfaction. With a tender crumb, subtle sweetness, and nutty seed crunch, they elevate any meal—breakfast, brunch, or dinner—into a warm, inviting experience. Gather friends and family, pair with your favorite spreads or soups, and savor the simple joy of freshly baked buns made with love. Enjoy!