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Stuffed buns
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Stuffed Buns

Stuffed buns are soft, fluffy, and packed with endless flavor combinations—perfect for school lunches, snacks, or gatherings. You can fill them with cheese, zaatar, veggies, chicken, or even pizza-inspired fillings. Warm or cold, these buns are always a hit!
Course Appetizer, Breakfast
Cuisine Mediterranean
Keyword #stuffed buns
Prep Time 20 minutes
Cook Time 8 minutes
Resting time 20 minutes
Total Time 48 minutes
Servings 30 Big Buns ( 60 mini buns)

Ingredients

For the Dough:

  • 5 cups all-purpose flour
  • 2 cups warm milk
  • 2 tbsp sugar
  • 2 tbsp instant yeast
  • 2 tsp salt
  • 1/2 cup oil + 1 tbsp

For the Fillings

  • Zaatar Mix: 1/4 cup olive oil + 1/3 cup zaatar herb
  • Pizza Filling: pizza sauce + mozzarella or marble cheese
  • Cheese Blend: 1/4 cup cream cheese + 1/2 cup akawi cheese shredded + 1/2 cup mozzarella cheese
  • Olives optional, chopped

Instructions

  • Activate the yeast: Mix warm milk, yeast, sugar, salt and 2 cups of flour. Let sit 10 minutes until bubbly.
  • Make the dough: Add oil, and remaining flour. Knead until soft and smooth.
  • Rise: Place in a lightly oiled bowl, cover, and let double in size 10 minutes or more
  • Prepare fillings: Make zaatar paste, cheese blend, or pizza filling. Keep fillings thick to prevent leaking.
  • Divide dough: Punch down, roll into balls (small for snacks, larger for lunch buns).
  • Fill & shape: Flatten, add filling, fold and pinch edges tightly.
  • Second rise: Place buns on a tray, cover, and let rise 20–30 minutes.
  • Finish: Brush with milk or egg wash; sprinkle toppings if desired.
  • Bake: Preheat the oven to 480°F (250°C) and bake the buns until golden brown.
  • Cool & pack: serve warm or cool on a wire rack 10–15 minutes before packing for lunch.

Notes

  • Oven temperatures may vary: Keep an eye on the buns while baking; they should be golden brown on top. Adjust baking time slightly if needed.
  • Dough consistency: The dough should be soft and slightly sticky but manageable. Add a little flour or milk if needed while kneading.
  • Portion sizes: Adjust the size of buns based on your needs—smaller for snacks or lunchboxes, larger for meals or gatherings.
  • Filling flexibility: Almost any filling works—cheese, meats, vegetables, or even sweet fillings like Nutella or jam.
  • Make-ahead tips: Shape and freeze buns before baking, or bake and freeze for later. Reheat in the oven for best results.
  • Serving: Serve warm for melty cheese or cool for convenient lunchboxes. They’re delicious either way!