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Easy Lemon and Thyme Buns

Fresh lemon zest and thyme give these soft homemade buns a bright, savoury lift.

Bake a batch for brunch, sandwiches or a warm basket of bread to pass around the table.

Anyone can bake these charming lemon and thyme buns. Soft, golden, and easy to make, they’re perfect for making Sunday feel that little bit more special. Subtly scented with thyme and lemon zest, they smell as beautiful as they taste.

Enjoy them warm with butter, or pair them with cheese and deli meats, or anything that strikes your fancy — elegant enough for guests, yet simple enough for a slow morning at home.

Easy Lemon and Thyme Buns
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Easy Lemon and Thyme Buns

Soft, lightly sweet buns scented with fresh lemon zest and thyme. These golden buns bake up fluffy and fragrant, perfect warm with butter or alongside cheese and deli meats for brunch or an easy weekend spread.
Servings 8

Ingredients

  • 3/4 cup lukewarm milk
  • 2 1/2 tbsp sugar
  • 1 packet instant yeast (2 1/4 tsp)
  • 2 cups all-purpose flour
  • 1 large egg
  • 1 tsp salt
  • 4 tbsp butter, melted
  • 1 tbsp lemon zest or zest of one lemon
  • 1 tsp fresh thyme leaves, chopped (or 1/2 tsp. dried)

Egg Wash

  • 1 egg, beaten well

Optional Garnish

  • flaky sea salt
  • Thyme leaves
  • Lemon zest

Instructions

  • In a bowl or stand mixer, gently combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
  • Add the rest of the dough ingredients and mix on medium speed for 6 minutes or knead by hand for 8-10 minutes until smooth and elastic
  • Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot (oven with the light on) until doubled in size, about 1–1.5 hours.
  • To shape the buns, punch down the dough gently and divide it into 8 roughly equal pieces. Roll each piece into a rope about 10 long, they don’t have to be perfect.
  • Pick up one end of the rope and take it to the other side, creating a circle in the middle.
  • Cover loosely with a cloth and let rise again for 40 minutes until puffy.
  • Preheat oven to 375°F. Brush the buns with egg wash and sprinkle lightly with flaky salt, thyme leaves and/or extra lemon zest.
  • Bake for 16–18 minutes, or until light golden brown. Let the buns cool slightly on a wire rack.