Teff Seed Breakfast Buns

Teff Seed Breakfast Buns

Nutty teff flour and golden flaxseed give these soft morning buns a toasty, wholesome bite.

Total 3 hr Makes 12 rolls Calories 215/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat, Sesame

These breakfast buns blend teff flour with bread flour for a tender crumb with an earthy, slightly nutty depth. A honey-sweetened dough rises slowly for better flavor, then bakes into soft rolls topped with crunchy seeds. They pair well with butter and jam or alongside eggs for a heartier morning spread.

Ingredients

  • 1 cup warm milk (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup honey
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 1 cup teff flour
  • 2 1/2 cups bread flour
  • 1 1/4 teaspoons salt
  • 2 tablespoons flaxseed, ground
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons mixed seeds (sesame, flax, poppy) for topping

Method

  1. In a large bowl, whisk together warm milk, yeast, and honey. Let stand until foamy on top.

  2. Whisk the eggs and melted butter into the yeast mixture until combined.

  3. In a separate bowl, stir together teff flour, bread flour, salt, and ground flaxseed.

  4. Add the dry ingredients to the wet mixture and stir until a shaggy dough forms.

  5. Turn the dough onto a floured surface and knead until smooth and elastic.

  6. Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  7. Punch down the dough and divide into 12 equal pieces. Shape each into a tight round bun.

  8. Arrange the buns in a greased 9x13-inch baking pan, spacing evenly. Cover loosely and let rise again until puffy.

  9. Preheat the oven to 375°F (190°C).

  10. Brush the risen buns with beaten egg and sprinkle generously with mixed seeds.

  11. Bake until the tops are deep golden brown and the buns sound hollow when tapped.

  12. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

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    Teff Seed Breakfast Buns

    These breakfast buns blend teff flour with bread flour for a tender crumb with an earthy, slightly nutty depth. A honey-sweetened dough rises slowly for better flavor, then bakes into soft rolls topped with crunchy seeds. They pair well with butter and jam or alongside eggs for a heartier morning spread.

    3 hr 12 rolls 215 cal

    Ingredients

    • 1 cup warm milk (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 1/4 cup honey
    • 2 eggs
    • 1/4 cup unsalted butter, melted
    • 1 cup teff flour
    • 2 1/2 cups bread flour
    • 1 1/4 teaspoons salt
    • 2 tablespoons flaxseed, ground
    • 1 egg, beaten (for egg wash)
    • 2 tablespoons mixed seeds (sesame, flax, poppy) for topping

    Method

    1. 1

      In a large bowl, whisk together warm milk, yeast, and honey. Let stand until foamy on top.

    2. 2

      Whisk the eggs and melted butter into the yeast mixture until combined.

    3. 3

      In a separate bowl, stir together teff flour, bread flour, salt, and ground flaxseed.

    4. 4

      Add the dry ingredients to the wet mixture and stir until a shaggy dough forms.

    5. 5

      Turn the dough onto a floured surface and knead until smooth and elastic.

    6. 6

      Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

    7. 7

      Punch down the dough and divide into 12 equal pieces. Shape each into a tight round bun.

    8. 8

      Arrange the buns in a greased 9x13-inch baking pan, spacing evenly. Cover loosely and let rise again until puffy.

    9. 9

      Preheat the oven to 375°F (190°C).

    10. 10

      Brush the risen buns with beaten egg and sprinkle generously with mixed seeds.

    11. 11

      Bake until the tops are deep golden brown and the buns sound hollow when tapped.

    12. 12

      Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.