Dairy Cream Wholemeal Buns (straight dough)


A basic bun but with wholemeal added. Buns are easy to make and just as versatile as loafs. Here’s what we had this morning and my girl is just happy to drizzle with snow powder.

This recipe uses dairy cream which makes it easy to handle and very tasty. Especially good if you are trying to use up dairy cream which expires quickly after opening.



  • 200g bread flour
  • 50g wholemeal flour
  • 10g milk powder (optional)
  • 150g dairy whipping cream (or Nestle, cooking cream etc)
  • 40g to 50g water
  • 1 tsp yeast
  • 40g caster sugar
  • 20g butter
  • 1/4 tsp salt


1. Mix the bread and wholemeal flours, and water roughly and set aside for 20-30 min. ( can skip if you are in a hurry)

2. Add in everything except butter and salt, and knead till a rough dough forms. Then add in butter and salt and knead till smooth and elastic, near window pane. Proof for 40 min.


3. Punch down and flatten, divide into 9 portions (about 54g). Roll out, then Swiss roll up. Pinch down the sides and shape into small round doughs. Place into baking tin.


4. Proof for 1 hour.


5. Bake at 170 deg C for 20 min. Turn out on wire rack first and cool before eating.



5 Comments Add yours

  1. Grace says:

    Hi there…i measures the exact measurement but i find that its very dry, like not enough water while mixing the dough.


    1. oladybakes says:

      You can slowly add water tsp by tsp while mixing, up to 20ml. Different flour has different absorbency.


  2. Christina Poh says:

    What’s the size of the tin for these buns?


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s