Olive oil and Pepita Flax Seed Mix buns

This is not a recipe page, but a link to my another recipe page. Why?? Because the link to the dough is below. These Olive Oil buns are made from the same dough we made for the Yeast Naan recipe. Did I not say in that post that the dough is super versatile??!! Yes..

So re-purposing the naan bread dough from the fridge, I made these quick dinner rolls and rested the rolled balls for 45 minutes and baked at 200 degrees Celsius for 18 minutes. Brown topped, crusty, and fluffy inside buns are ready!!

You can use them as dinner rolls, burger buns or just for snacking with some jam or marmalade, which is what we did.

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GET THE NAAN DOUGH RECIPE HERE

Naan Bread without Tandoor

A Naan recipe made with yeast and olive oil, brushed with delicious garlic coriander butter. Perfect for wraps, naan pizza or to serve with any curry.

Check out this recipe

How to make these Olive Oil Buns from the Naan dough?!

The naan dough has olive oil. All you need to do is to roll the dough into small balls, buns like and place them in a baking tray. Leave space for the dough to prove and expand on baking.

Let the dough prove – some 45 minutes to 1 hour. Early if you have a warm kitchen and your dough is not cool from the fridge.

Brush the buns with a mix of milk and a little olive oil.

Sprinkle the pepita Flax seeds mix all over the brushed buns.

Bake for 18 -20 minutes at 200 degrees Celsius, until the top is golden brown.

Serve warm with Jam or salad for dinner. SO GOOD!!

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