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Day 176: Poppy Seed Buns

These poppy seed buns are perfect for dipping into some creamy tomato soup, or eating as toast with jam.

I love how poppy seeds make a dish look great! These buns are so adorable.

Because of yeast shortages in these COVID-19 times, I've opted out for double acting baking powder. It's quicker and honestly easier.

When you're making this dough, I recommend mixing it in a stand mixer fitted with the dough hook attachment.

The dough hook will help you out a ton! There's a lot of dough to knead, so it's a little hard to do by hand.

Hope you enjoy making these poppy seed buns. They both taste and look delicious!


|Level: 👩🏽‍🍳👩🏽‍🍳|Time: 3 hours|Serves: 4-6|



  • 6 cups bread flour

  • 1 1/2 teaspoons salt

  • 2 1/4 teaspoons double acting baking powder

  • 2 cups warm water

  • 4 tablespoons poppy seeds


  1. In a stand mixer with a fitted dough hook attachment, mix the flour, salt, baking powder and water until it forms a ball of dough. About 5 minutes. Proof for 1 hour.

  2. Cut your dough into chunks (12) and roll them into small balls (around 3-4" wide). Proof for another 30 minutes.

  3. Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

  4. Brush the tops with a bit of water (not to much!) and sprinkle poppy seeds on top. Cut a two slashes that make a cross and bake for 35 minutes.


The Bored Baker 👩🏽‍🍳


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