For the longest time, well my entire life until this year, I’ve been a hot breakfast sort of person. That is, given a choice along with an early hour, I wanted eggs and bacon. But lately, I’ve been foregoing eggs and other things as I find them heavy and instead prefer to have something lighter like bread or cereal or shock, horror, fruit! Although a part of me suspects that the love of a Continental Breakfast is more to do with the love of butter, cheese and ham in the morning than any sort of new dietary regimen…
The idea for these came to me recently. At a restaurant I was offered a breakfast bun flower with small rolls slightly attached to each other. They reminded me of hot cross buns – and given the choice when eating them, I would always opt for the buns in the centre as they would have the softest edges. I pulled one off the plate and buttered it, my teeth sinking into the soft herbed bread slathered with butter. Then I took another, and then another.
So much for that healthy eating regime huh? Oh and if that wasn’t bad enough, the next day, they also did a sweet bun too with cinnamon sugar. Just replace the herbs with cinnamon sugar and perhaps you’ll soon be baking these in your bathrobe as I did one morning.
So tell me Dear Reader, are you a Continental breakfast (cereal, pastry, fruit) person or an American breakfast (eggs, bacon, omelette) sort of person?
Savoury Breakfast Buns
An Original Recipe by Not Quite Nigella
- 1/2 cup lukewarm water
- 3 tablespoons white sugar
- 1.5 tablespoons instant dried yeast
- 2 cups milk
- 60g/2 ozs./0.5 stick melted butter
- 6-7 cups of bread flour
- 2 teaspoons fine salt
- Non stick oil spray
- 4 teaspoons za’atar or dried herbs (I used a za’atar from Grandma’s Little Bakery, near Canberra)
- 1 egg whisked with 1 tablespoon milk for egg wash
1. In the bowl of an electric mixer fitted with a dough hook, add the water and sugar and sprinkle with the dried yeast on top. Cover with cling wrap and allow to rest in a warm spot for 10 minutes until the yeast gets foamy.
Yeast becoming foamy
2. Add the milk and butter to this mixture and then add the bread flour and salt-put in about 4 cups and knead on the lowest speed using the dough hook and then add more flour as necessary-I used 6 cups of flour on this batch but it depends on the flour. You want a slightly sticky dough but not a wet one. Cover and rest in a warm place for an hour (since it is cold here at the moment, I put the bowl in another bowl of hot water to assist in proofing).
3. When doubled in size, think of the annoying neighbour who kept you up all night with their music or woke you up with the same music and satisfyingly punch the dough down. Take the za’atar or herbs and add these to the dough knead it and separate into four lots. Spray a large round tin or a saucepan with an ovenproof handle with non stick oil spray and starting around the outside, place the balls of dough, they should just touch. You should get quite a lot of buns and this dough which weighs about 1.5 kilos or 3 pounds should fit into a 30cms/12 inch diameter pan. Spray some cling wrap with the oil spray and place on top of the dough. Allow to rise for 30 minutes and preheat the oven to 180C/350F.
4. Glaze with egg wash and bake the buns for 25-30 minutes. Serve warm with butter in the pan or tin or remove from pan.
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64 Comments | Add your own
Mmmhhh, fabulous! Za’atar is a great spice mix. Perfect with bread.
Cheers,
Rosa
Oh, don’t they look lovely! I could do with a few for breakfast right now!
Ohhh these look perfect for breakfast hehe
I ve never made bread at home but definitely want to try hehe 
Uh oh the breakfast question… I can’t decide because overall I love breakfast lol but if I had to choose it ll have to be eggs Benedict or simply scrambled egg lol Loveeeee eggs!
We know this type of bread as Monkey Bread, Lorraine. It can be sweet or savoury, and what’s really nice about it is that you pull it apart at the table just as you have done with your savoury version. I love fresh hot bread.
OH great idea with Za’atar! I’m always looking for something else to use it in AND i like lots of FOOD for breakfast, something to keep me going for a very long time, oink
Nice work. thanks as always.
A breakfast bun flower would be my ultimate weakness – these look fantastic!
That looks wonderful..love the savory breakfast bun idea, may have to get at it and make some this weekend…
When I started to have a slow metabolism there was no other option than start eating healthy meals. When we go out for breakfast, I always start with fruits, yogurt and cereal, but then I start smelling eggs, bacon, “chicharron”, “tamal”…so I always finish eating everything, and of course, a lot of bread.
Your recipe reminds me the one I made with parmesan, and I’m agree, the ones in the center are the best.
I’m more of an Irish breakfast person – kippers with soda bread (buttered, of course): but generally when I’m in Ireland!
These little buns hold my heart my friend, though instead of eating one, I would end up eating a pan-full
Cheers
Choc Chip Uru
I love these flower breads, so pretty and I love your idea of using zatar! Yum!
I’m an American Breakfast lover, but i usually save it for the weekend. I hate cleaning up pans in the morning
I love buns joined together… yours look FABULOUS!
Breakfast is my favourite meal of the day We live in Canberra and my daughter and I compete to find the ideal breakfast “nook” But I have never come across the Savory/sweet Bun idea. I hope some enterprising Canberra cafe reads this post and cooks some for us. We tried kippers for breakfast in Copenhagen and they were delicious but back home in Aust. kippers just did not seem right.
I’m not a big lover of breakfast in any form. Brunch on the other hand.. definitely hot, especially American pancakes. These buns look delicious though, especially warm out of the oven.
Love this. Was just contemplating caramel buns…
Cereal? Never! I am way too interesting a person to eat something so boring.
The mere sight of these fat gorgeous, buttery babies are making me swooon!!!
Have a lovely weekend, my friend!!
I’m more a straigh-nut-butter and chocolate breakfast girl.
I though the butter in the top photo was whole roasted garlic! Though maybe that would actually be quite nice…
Oh, Lorraine, you are making me hungry yet again! I adore za’atar and you can bet I will try this!
Like you, I used to be a serious hot breakfast person. Now I tend to eat fruit and yogurt, unless travelling and then I want what the locals eat! Olives, cheese, meat, baguettes, congee, pan au chocolat…just whatever.
I’d probably go for sweet first but savoury buns are wonderful too.
This looks heavenly. And as a carb gal, I have always favored bread and pastries for breakfast over a hot plate of bacon and eggs. LOL But I’m sure you knew that already!
Yummy! These look delicous! I must try it out.
My answer you would also already know
! Love breakfast, but it is neither ‘Continental’ nor bacon/eggs! Typically N European I’ll have a little fruit/juice, an open grainy bread sandwich with herring, eel, smoked salmon &/or cottage cheese, raw onion etc and heaps of steaming black coffee or I do not mind Singaporean kind of congee or even cold curry from the day before wrapped in mountain bread! Pure bliss and heaven 
!
I am much more a continental sort of person unless it is brunch then I will front up to a cooked breakfast.
I have totally been thinking of making something with yeast for the last two days. Looks like I’ve found some inspiration! And I’m absolutly for the continetal version of breakfast, you can eat such a variety of things!
Za’atar is always a GREAT idea!
LOVE experimenting with the spice throughout the year!
Your breakfast bun looks to be lots of yum and fun, TRUE!
I, like you, vary in what my body for brekkie tells me what to do!
Coincidentally ‘Pioneer Woman’s’ latest post featured doughnuts. She made these in a similar way, but put the dough into the frig overnight, covered with clingwrap. Not such a silly idea if you want to eat these for breakfast.
I’m definitely a hot breakfast person but time constraints mean that I’m a cold breakfast person – and not by choice!
This looks great – and yes, like hot cross buns!
These look so good Lorraine and I too would grab the one in the centre, while it was still hot and slather it in butter. I would grab a few more if they had cinnamon sugar xx
What a pretty buns, Lorraine!And savory is right up my alley! Now that you mentioned it, I am going to try za’atar: I’ve seen in in the local Persian store, but no one could explain to me how does it tastes.
such as buckwheat, polenta, oatmeal. On weekends we have omelette or frittata. 
What do we eat for breakfast? Mostly grains (I am not sure where does it fall Continental or American, I think it’s European thing…
I love breakfast foods but I need to go really light first thing in the day. I usually have a smoothie, some cereal or oatmeal. Eggs and bacon are my lunch or dinner
Love the buns!
Mmm they look delicious. I like to make them with LSA and a little bit of honey for morning tea!
I’m not really a breakfast person in the week because I always forgo it in favour of extra sleep. But I always make the time to have a piping hot breakfast on weekends
I can eat anything in the morning, whether pulled pork rolls, cinnamon brioche, cheese & ham or porridge. I’ll just eat what the locals are having but I do have a habit of treating myself to a large flat white for the trip to work in the morning, just can’t go past that when home.
Great idea with the za’atar mix
OK, Lorraine – samosas are not QUITE the buns of which you speak, but – PLEASE EXPLAIN: why were the samosas you ate in S Africa but days ago [in Joburg, I presume?] R-rated because of their shape, huh? And for those who think I am talking gobbledy-gook, do look up ‘Flavors of the Sun’, Victoria Challecin’s absolutely brilliant post from Mexico!! [Am certain Lorraine won't mind this mention!!!!]
It is meant to read ‘Challencin’ – sorry, beautiful lady!!
Oh boy these look good. I’ve been rather into bread making recently so might just have to give these a go. I never thought to cook them in a pan before.
I would have to say I’m both… it all depends on the time of year. Mind you I’m from Canada (now living here in Australia) and in Canada in summer you eat a more Continental breakfast and in winter a nice hot American style breakfast.
I’m going to have to give these rolls a go, they look so good and well worth the effort.
Oh my pick for today would be savory! These look incredible, Lorraine!
I’m so choppy/changey (is that even English?) re breakfasts. Usually continental though (I like my fruit & yoghurt!). Sometimes eggs are just perfect. These breakfast buns look gorgeous.
Heidi xo
ooh the looks excellent – if I have a good bread with my breakfast I am very happy
Delicious recipe Lorraine, I love the use of the za’tar – and the photos look fantastic!! I think I more of a fruit and yoghurt kind of person, but I m certainly not adverse to a beautiful bread or pastry and some coffee!!
Oh that has my mouth watering! I’d have to say i prefer continental brekkies! Nothing beats a buttery pastry!
They certainly do look delicious, and very tempting indeed!
I much prefer breakfast after I’ve had time to adjust to the idea of a new day- so usually after my second cup of tea. I switch between boiled eggs, tin of tuna, or in an emergency GF toast with banana and peanut butter.
I’m going to have to make buns to confirm the center ones are the softest! I’m an egg for breakfast person
I just love breakfast and depends on what mood I am in, but sometimes you just can’t go past a pancake stack with maple syrup!
Wow these look so gorgeous!! I can’t imagine how good these would smell first thing in the morning!
I certainly can’t manage heavy food at breakfast but these would be just the thing to get me up and out of bed.
I am making this! Fabulous! I am definitely a bread person in the morning – bread with butter and cherry preserves! And this would suit me just fine!
I like a bit of both – continental on most days and American breakfast on weekend / when I’m on holiday.
Yum! I want to eat this right now. Is 11pm too early for breakfast? my favourite breakfast is poached eggs from my own chooks….the eggs must be SUPER Fresh (ie laid in the last 48 hrs) with runny yolks and fresh herbs from the garden served on good sourdough or rye toast…mmmmm…divine!
I’m an Asian breakfast sort of person.
Rice, fish and vegetables.
A feast fit for a king
Ooo, looks like a great recipe, saved on my list, thanks!
I ate chocolate cake for breakfast…..
:S
Definitely a Continental!!! Zater is our staple in the morning & evening with our cup of tea,mezza of Labna, fried eggs, crunchy filled filo, olives, pickled turnips,gherkins, greek style yoghurt etc….This recipe will be a welcome addition to our table thanks to you Lorrz!!!!
these look absolutely FABULOUS! mmmm, delish!
These look beautiful and tasty. I rarely “eat” breakfast but just have a protein shake. This is definitely something I would have for a special occasion
I love za’tar but we can’t get it easily overe here in Belgium.
It is great on roasted veggies & in bread buns! I agree!
Your bun bread looks amazing, well-risen & golden delicious!
wow these look delicious!! American breakfast if for holidays and weekends and continental for normal days
Hi!
A quick technical question – is it necessary to use a dough hook? I don’t think I have one
Hi Faith! You can also work the dough by hand-it just takes a bit longer but it’s doable
Just work it for about 8-10 minutes or until the dough becomes elastic 
Oh, this looks amazing. And if/when I ever get up the nerve to try my hand at baking bread, this is at the top of the list. Good to know I can do this without a stand mixer, thanks!
I think I’d have one from the edge so you get the best of both worlds with the soft inner sides and the crisp baked edge. They look so great Lorraine! Im definitely bookmarking this
I’m a poached eggs on sourdough girl all the way…..cereal=YUCK!
I’m back on blogging and wanted to stop by to pin some recipes that I have read during my vacation. These buns look so heavenly. I really want to make my own breakfast bread… I know I’ll be so addicted to flavor and everything!
They look wonderful! Bookmarking this recipe – I think they would be perfect with soup.
I always order a cooked breakfast when eating out. I rationalise that I can buy cereal and make porridge at home.
I love your creamer!
i prefer sweets for breakfast, surprise, surprise, but this is extremely tempting! i think it’s to do with the butter oozing every which way.
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