These irresistibly fluffy savory buns combine the comfort of fresh-baked bread with the taste of feta cheese and juicy tomatoes. The soft, enriched dough gets its incredible texture from a perfect balance of milk, oil, and eggs, while the surprise filling nestled in each bun's center is what transforms these from simple bread rolls into the star of any gathering.
You don't need to worry about what to serve when hosting a casual brunch, elegant dinner party, or festive celebration, because you can easily make and serve these crowd-pleasing buns.
What are Savory Stuffed Buns?
Savory stuffed buns represent a fusion of bread-making traditions from around the world, combining enriched yeast doughs with flavorful fillings that make each bite a complete experience. These particular buns draw inspiration from Mediterranean and Middle Eastern cuisines, where the combination of cheese, tomatoes, and fresh herbs is widely popular.
The technique of creating a pocket or depression in bread dough to hold fillings dates back to ancient baking traditions. Resourceful bakers discovered that incorporating toppings directly into the dough created more flavorful and satisfying results than simply serving them alongside.
Unlike traditional dinner rolls that serve merely as accompaniments, these self-contained flavor bombs work equally well as appetizers, light lunch options, or party snacks.
Pro Tips for The Best Fluffy Savory Buns
- Temperature matters for yeast activation. Ensure your milk is warm, but not hot, as excessive heat will kill the yeast and prevent proper rising.
- Knead until smooth and elastic because proper gluten development is crucial for fluffy buns. The dough should be slightly tacky but not sticky when fully kneaded.
- Make the indentation in each bun deep enough to hold the filling securely, but don't go all the way through to the bottom.
- Pat tomato slices dry with paper towels before using to prevent soggy buns and ensure even baking.
- Whipping the egg white before mixing with feta creates a lighter, airier filling that won't weigh down the delicate buns.
Frequently Asked Questions
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough up to 24 hours in advance. After the initial kneading, place the dough in an oiled bowl, cover tightly, and refrigerate. The slow, cold fermentation actually improves flavor. When ready to use, bring to room temperature before shaping.
What Other Fillings Can I Use Instead of Feta and Tomato?
The possibilities are endless! Try cream cheese with herbs, mozzarella with sun-dried tomatoes, goat cheese with caramelized onions, or even combinations like ham and cheese. Just ensure any vegetables are pre-cooked and well-drained to prevent soggy buns.
Why Are My Buns Dense Instead of Fluffy?
There are various reasons for these, but make sure your yeast is fresh and foamy when activated, measure flour accurately, and be patient with rising times. Also, humidity and temperature affect how long dough needs to rise.
How Do I Know When the Buns Are Fully Cooked?
The buns are done when they're golden brown on top and sound hollow when tapped on the bottom. The cheese should be melted and slightly bubbly.
How to Store Savory Buns
Fresh baked savory buns are best enjoyed within 2-3 days of baking. Store them at room temperature in an airtight container or wrapped in plastic wrap to prevent them from drying out. For longer storage, these buns can be kept in the refrigerator for up to one week, but the filling may cause the bottom of the buns to become slightly softer over time.
Ingredients
How to Make Fluffy Savory Buns with Feta and Tomato
Combine milk, water, sugar and dry yeast. Add in oil, egg, flour and salt mixing until a shaggy dough forms, then knead until the dough becomes smooth.
Combine milk, water, sugar and dry yeast. Add in oil, egg, flour and salt mixing until a shaggy dough forms, then knead until the dough becomes smooth.
Place the kneaded dough in a large, oiled bowl, and let it rise for 2 hours.
Place the kneaded dough in a large, oiled bowl, and let it rise for 2 hours.
Divide the dough and roll each portion into a smooth ball and place on parchment-lined baking sheets. Cover loosely and let it rise for 30 minutes until puffy.
Divide the dough and roll each portion into a smooth ball and place on parchment-lined baking sheets. Cover loosely and let it rise for 30 minutes until puffy.
Beat the egg white in a clean bowl and gently mix in the crumbled feta cheese.
Beat the egg white in a clean bowl and gently mix in the crumbled feta cheese.
Using a round cup, create a deep indentation in the center of each risen bun and put the feta mixture into each pocket.
Using a round cup, create a deep indentation in the center of each risen bun and put the feta mixture into each pocket.
Top the filling with a slice of tomato that fits snugly inside. Then, carefully brush egg yolk around the edges of each bun, avoiding the filling.
Top the filling with a slice of tomato that fits snugly inside. Then, carefully brush egg yolk around the edges of each bun, avoiding the filling.
Bake the filled buns for 30 minutes at 180 ° C / 350 ° F. Remove from the oven and serve warm or at room temperature.
Bake the filled buns for 30 minutes at 180 ° C / 350 ° F. Remove from the oven and serve warm or at room temperature.
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