Strawberry Poppy Seed Buns
Makes 12 buns
  • 4 cups (508 grams) bread flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2¼ teaspoons (4.5 grams) instant yeast
  • 2 teaspoons (6 grams) poppy seeds
  • 1 teaspoon (3 grams) kosher salt
  • 1¼ cups (300 grams) warm whole milk (120°F/49°C to 125°F/52°C)
  • ¼ cup (57 grams) unsalted butter, melted
  • 1 large egg (50 grams)
  • ½ recipe Strawberry Cream Cheese (recipe follows)
  • ⅓ cup (76 grams) unsalted butter, softened
  • Strawberry Cardamom Sugar (recipe follows)
  • Strawberry Cream Cheese Frosting (recipe follows)
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast, poppy seeds, and salt.
  2. In a large measuring cup, stir together warm milk and melted butter. With mixer on low speed, gradually add milk mixture and egg to flour mixture, beating until a soft dough forms, stopping to scrape sides of bowl, if necessary. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  4. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread Strawberry Cream Cheese onto dough. Fold dough into thirds, like a letter. Cover with plastic wrap, and let rest for 10 minutes.
  5. Butter and flour a 13x9-inch baking pan.
  6. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread butter onto dough, leaving a ½-inch border on one long side. Sprinkle with Strawberry Cardamom Sugar. Starting with one long side, roll dough into a log, pinching seam to seal. Trim ends. Slice into 12 rolls. Place in prepared pan. Let rise in a warm, draft-free place (75°F/24°C) until puffed, about 45 minutes.
  7. Preheat oven to 375°F (190°C).
  8. Bake until golden brown and puffed, 25 to 30 minutes. Let cool on a wire rack. Drizzle with Strawberry Cream Cheese Frosting. Serve warm.
Recipe by Bake from Scratch at