© 2014 Can Caramelo

Easy Breakfast Buns

Every two years my grandparents try to bring all the family together for a weekend at their farm. When I was an adolescent, these meetings didn’t seem of much interest to me, and when I didn’t find an excuse not to attend, I still rather perceived them as an obligation (I liked going to the farm of my grandparents, but I preferred not to meet so many and often mostly unknown people there to whom I was supposed to be polite). I think it was only 4 years ago that I still wasn’t thrilled by the idea of these family meetings. Luckily I went anyway, because I realized that my family is full of friendly, open and interesting people and I suddenly felt very fortunate to be part of a family like this. I was enjoying meeting this people, knowing more about them, listening to their stories, going for walks… I also still remember being fascinated by watching many of the women in the kitchen, moving fast, working efficiently. I had observed these energetic movements in my grandmother and mother and could now see it in more women of this family, some of which I didn’t even knew (or remembered). My grandmother who has taught householding and gardening to many apprentices during her life, is often the one working the most, worried about the schedule of the meals and watching everybody to see if they do their task according to her instructions.

Easy Brekafast Buns

These family meetings are structured around the four meals that are served every day. Who gets up before breakfast comes to the kitchen to see if helping hands are needed. We prepare the breakfast, usually a huge bowl of Muesli with tons of fresh fruit from the garden, then buns or bread with homemade jams and honey, coffee and tea for everyone. The tables on the terrace are covered with blue and white mantles and dishes, cups, cutlery and the food are placed on top.

Breakfast buns top
The cleaning of the previous meal is often followed almost seamlessly by the preparation of the next meal. Lunch is usually rather light, as one of the highlights are the cakes everybody is invited to bring, eaten in the afternoon. In the short breaks between meals, we often go for walks in the beautiful surroundings. Of course we are all complaining the whole time about the amount of food and our full bellies, but I have to admit, that is the way we expect and want it to be.

Breakfast Buns Collage 3
At this year’s meeting a few weeks ago, I thought everybody would appreciate to have homemade and freshly baked buns that fill the enormous kitchen of my grandma’s farm with their smell, instead of white buns from the bakery. I wasn’t wrong, after just a few moments additional bread had to be taken out because not one bun was left, I was asked to make them again the following days, and many came to me asking for the recipe. On the last day I made two versions, adding cinnamon and raisins instead of the carrots and seeds to half of the dough. I was planning to repeat that for the post, as well as doing a third version with onion and oregano, but I suppose you’re already guessing how versatile these are and maybe you’re even thinking about an own combination (what about dried cranberries and walnuts for example? Or dried tomatoes and a little parmesan or goat cheese? Or do you rather prefer olives and rosemary?).

Breakfast Buns Collage
It is a recipe that requires minimal effort, the ingredients are thrown together the afternoon or evening before, in the morning the buns are just rolled and baked after a little additional rising time. There is not much you can do wrong and the aroma, texture and taste of the warm buns will reward you generously for the little effort of making them.

Breakfast Buns Collage2

Makes 10 buns.


Carrot & Seeds Buns

  • 2 cups whole spelt flour
  • 1 cup light spelt flour
  • 20g/ 0.7oz fresh yeast
  • 1 1/2 cups water
  • 1 teaspoon sea salt
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sunflower seeds
  • 2 medium sized carrots, peeled and coarsely grated

Cinnamon & Raisin Buns

  • first 5 ingredients of the Carrot & Seed Buns
  • 1 tablespoon cinnamon
  • 2/3 cups organic raisins

Oregano & Onion Buns

  • first 5 ingredients of the Carrot & Seed Buns
  • 1 medium sized onion, peeled and chopped
  • 1 tablespoon oregano

Whisk the flour and the salt together. Make a little mold in the middle and crumble the yeast inside. Add 1/2 cup of water and stir until the yeast is dissolved. Add the rest of the water. Add the carrots and seeds/ cinnamon and raisins/ oregano and onion/ your favorite combination and use a pastry scraper (or your hands) to bring everything together into a dough (just enough to form a dough, you don´t really need to knead it). Cover with cling film and let rise overnight. In the morning, line a baking tray with parchment paper and preheat the oven to 160ºC/320ºF. Divide the dough into 10 equal pieces. Roll the pieces into little balls (click here for a tutorial on how to roll perfect buns, thanks for this helpful lesson John Pastry!), using a little flour if the dough sticks to your hands. Place them on the baking tray. Cover with cling film for 20-30 minutes to let rise again, then bake them for 20-30min, until cracked and slightly browned.

Notes: The title of the post is “Breakfast Buns” because I made them for breakfast and because it fits with my last titles all rather accidentally containing alliterations, but they are of course well suited for lunch, dinner and as a snack too!



  1. Christiane
    Posted 10 Jul ’14 at 8:09 pm | #

    Hallo, liebe Lause,
    was für ein schöner Post mit schönen Bildern und so vielen schönen auftauchenden Erinnerungen und inneren Bildern von diesem Wochenende mit nicht nur köstlichen Brötchen, sondern noch so viel mehr leckerem Essen. Tae-Woo schwärmt immer noch von Deinem gekeimten Buchweizengericht!

    • Posted 10 Jul ’14 at 8:17 pm | #

      Danke! Ja es war ein schoenes Wochenende das wie im Flug, viel zu schnell verging…

  2. Pablo Grinstein
    Posted 10 Jul ’14 at 9:18 pm | #

    Hello Lenka, Congratulations, your recipes always carry on not only a good cooking description, but a family-geography very kind commplement.
    Un gran abrazo!

    • Posted 11 Jul ’14 at 5:42 am | #

      Gracias Pablo! Just yesterday I was thinking about you!

  3. Sabine
    Posted 11 Jul ’14 at 1:15 pm | #

    Wow Lenka, this really great. What a wonderful blog and a real monument to your familys “ars vivendi” (couldn´t find the english word :-). Your generation is carrying it to the furture preserving the best of it!Wiebke is following in your footsteps, I truly love it!

    • Posted 11 Jul ’14 at 1:27 pm | #

      Danke Sabine! A pity we didn’t meet this time…

  4. Posted 14 Jul ’14 at 8:52 am | #

    Was für eine grandiose Beschreibung dieses schönen Wochenendes und der familiären Eigenheiten, einfach großartig! Und natürlich dieses Rezept und all die anderen – danke liebe Lenka!

    • Posted 14 Jul ’14 at 9:25 am | #

      Danke Bettina! Ich fuehle mich sehr geehrt es in deine Lesezeichen geschafft zu haben und freue mich riesig dass dir die Rezepte gefallen!

  5. Posted 18 Jul ’14 at 5:00 am | #

    yum these look delicious.. never thought of making my own buns before. definitely will be trying this recipe (if i can get over my phobia of yeast)! thanks lenka!

    • Posted 18 Jul ’14 at 5:34 am | #

      Thanks Thalia! No need for a yeast phobia, you can even use less and it will still work perfectly. Personally I love yeast, its texture, the smell of the dough… and it is easy! I’ve also done these with sourdough instead of yeast, in case you prefer that, it also came out perfectly, you would just have to adjust the amount of water depending on how liquid your starter is.

  6. Posted 17 Jul ’14 at 10:29 am | #

    Thank you for trying it out! I’m very happy you like it!

2 Trackbacks

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