I know the hype around sun-dried tomatoes may have long since passed, but a great product remains a great product, and these Dried Tomato Knot Buns are a perfect example.
Shaped into little knots and dotted with vibrant red flecks of dried tomato, these buns are as beautiful as they are simple to make. Each one is a personal little loaf of soft, delicious bread, perfect for sandwiches, served alongside a meal, or simply enjoyed warm with a generous spread of butter.
I’ll be the first to admit that making bread can seem like a mammoth task if you’re a beginner baker. But practice makes perfect, right? The more you invest into bread-making, the easier it becomes, just like any other skill. And these buns are no exception, knot shape and all!
The buns are wonderfully easy to make and even more delicious to eat. The recipe is detailed and packed with helpful photos and tips to guide you through each step, so simply follow the instructions and you’ll be well on your way to baking success.
So, put on your apron, roll up your sleeves, and get baking. I promise you won’t regret it!
Ingredients:
400g bread flour
200g all-purpose flour
7g dried yeast
2 tbsp sugar
50g unsalted butter, room temperature
1 cup + 1 tbsp lukewarm water
2 large eggs
1 tsp salt
6–7 sun-dried tomatoes, finely chopped
For Garnish:
1 egg
1 tbsp cold water
Method:
Proofing The Yeast
In a small bowl or jug, combine half of the water with the sugar and yeast. Set aside for 4-5 minutes to proof. The mixture should develop a thick, frothy layer on top.
This is a great proof that the yeast is active.
Forming The Dough
Sift the flours into the bowl of a stand mixer. Add the salt and stir well to combine.
Make a well in the centre of the flour mixture. Pour in the yeast mixture, add the eggs, and stir gently with a wooden spoon.
Gradually add the remaining water, a little at a time, until the dough just comes together, with a small amount of flour remaining at the bottom of the bowl.
Add the softened butter and knead by hand until it is fully incorporated into the dough.
Place the bowl back onto the stand mixer and knead using the dough hook on a low to medium speed (Speed 2) for 5-7 minutes, until the dough is smooth, soft, and glossy.
Add the Dried Tomatoes
Gently stretch the dough out with your fingers, then scatter the finely chopped dried tomatoes evenly over the surface.
Fold the top third of the dough towards you, then fold the bottom third up and over it to create an envelope shape.
Turn the dough 90 degrees and repeat the folding process, creating a neat square.
Shape the dough into a ball, gently working the tomatoes evenly throughout. Set aside to rest for 5 minutes.
Shaping a Knot Bun
Roll each piece of dough into a long, even strand.
Fold the strand in half, creating an open loop at the bottom.
Take the bottom end of the strand and thread it down through the loop from above.
Take the top end of the strand and thread it up through the loop from underneath.
Gently pinch the two loose ends together, then tuck them underneath the bun to create a neat, secure knot.
Arrange the buns on a baking tray lined with baking paper. Cover with a clean cloth and leave to proof for a further 45 minutes.
Baking The Buns
Preheat the oven to 200°C / 180°C fan / 400°F / Gas Mark 6.
Whisk together the egg and cold water. Brush the top of the buns with the egg wash.
Bake in the preheated oven for 20–23 minutes, or until the buns are beautifully golden on top and sound hollow when gently tapped underneath.
Tips:
Prepare ahead: The dough can be prepared the night before and left to proof slowly in the fridge overnight. This not only makes the process more convenient but also helps develop a deeper, richer flavour.
Make them sweeter: For sweeter buns, add an extra 3 tbsp of sugar. Light brown sugar is particularly good here, as it also helps keep the buns lovely and soft.
Try different fillings: The dried tomatoes can easily be swapped for your favourite dried fruit if you’re making a sweeter version. Raisins, cranberries, or chopped apricots would all work beautifully.
Freeze: These buns freeze well for up to 4 months. Allow them to cool completely before freezing. When you’re ready to enjoy them, thaw at room temperature and pop them into a warm oven for an extra minute or two to refresh them.
Add some cheese: For an extra savoury twist, try adding 50 g of grated sharp cheese to the dough. You may need to slightly adjust the amount of water, as the added cheese can affect the dough’s consistency. Aim for a soft, supple dough that isn’t sticky.
Good Luck!
Dried Tomatoes Knot Buns
Ingredients
- 400 g bread flour
- 200 g all-purpose flour
- 7 g dried yeast
- 2 tbsp sugar
- 50 g unsalted butter room temperature
- 1 cup + 1 tbsp lukewarm water
- 2 large eggs
- 1 tsp salt
- 7 medium sun-dried tomatoes finely chopped
For the Garnish
- 1 medium egg
- 1 tbsp cold water
Instructions
Proofing The Yeast
- In a small bowl or jug, combine half of the water with the sugar and yeast. Set aside for 4-5 minutes to proof. The mixture should develop a thick, frothy layer on top.
- This is a great proof that the yeast is active.
Forming The Dough
- Sift the flours into the bowl of a stand mixer. Add the salt and stir well to combine.
- Make a well in the centre of the flour mixture. Pour in the yeast mixture, add the eggs, and stir gently with a wooden spoon.
- Gradually add the remaining water, a little at a time, until the dough just comes together, with a small amount of flour remaining at the bottom of the bowl.
- Add the softened butter and knead by hand until it is fully incorporated into the dough.
- Place the bowl back onto the stand mixer and knead using the dough hook on a low to medium speed (Speed 2) for 5-7 minutes, until the dough is smooth, soft, and glossy.
Proofing Time
- Lightly oil the surface of the dough, cover the bowl with a clean cloth, and leave to proof for 1½–2 hours, or until doubled in size.
- Once the dough has doubled in size, gently punch it down to release the air and turn it out onto a lightly floured surface.
Add The Dried Tomatoes
- Gently stretch the dough out with your fingers, scatter the finely chopped dried tomatoes evenly over the surface
- Fold third of the dough in toward you, folding the bottom third on top of it to create an envelope like
- Turn the dough 90 degrees and repeat the fold creating a quare
- Form the square into a ball, working the tomatoes evenly throughout the dough. Set aside to rest for 5 minutes.
Shaping a Knot Bun
- Roll each piece of dough into a long, even strand.
- Fold the strand in half, creating an open loop at the bottom.
- Take the bottom end of the strand and thread it down through the loop from above.
- Take the top end of the strand and thread it up through the loop from underneath.
- Gently pinch the two loose ends together, then tuck them underneath the bun to create a neat, secure knot.
- Arrange the buns on a baking tray lined with baking paper. Cover with a clean cloth and leave to proof for a further 45 minutes.
Baking The Buns
- Preheat the oven to 200°C / 180°C fan / 400°F / Gas Mark 6.
- Whisk together the egg and cold water. Brush the top of the buns with the egg wash.
- Bake in the preheated oven for 20–23 minutes, or until the buns are beautifully golden on top and sound hollow when gently tapped underneath.
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