Ever wish your homemade bread could feel like a warm hug straight from history? Most buns don’t deliver on both comfort and story—but these do.
Sally Lunn buns offer more than a tender, buttery crumb—they bring a rich legacy to your table. This timeless bake has roots that stretch across centuries, yet feels right at home in today’s kitchens.
A Taste of British Baking Tradition
Sally Lunn buns are famously tied to Bath, England, where they’ve been adored for generations.
They’re often described as a cross between brioche and teacake—delicately sweet, wonderfully airy, and golden-topped. Whether you serve them warm with jam or toast them for breakfast, their subtle richness makes them endlessly versatile.
Some stories trace their name back to a French phrase, adding a romantic edge to their origin. These buns blend comfort and history into every bite.
When to Serve These Buttery Buns
This recipe is perfect for brunch, tea time, or special gatherings. Their soft, rich texture makes them ideal for both sweet and savory pairings.
Here’s when they shine best:
- Weekend brunches with fruit preserves or clotted cream
- Holiday breakfasts like Easter or Mother’s Day
- Afternoon tea spreads paired with lemon curd or honey
- Savory sliders filled with smoked salmon, egg salad, or roasted veggies
Secrets to a Soft, Golden Crumb
The beauty of Sally Lunn buns lies in their rich-yet-light consistency.
To get that perfect balance:
- Use whole milk and room-temperature butter for softness
- Sift the bread flour for a lighter texture
- Don’t skip the egg wash—it creates a golden, shiny crust
- Let the dough rise fully before shaping to build structure
If you want an extra aromatic touch, saffron threads give a golden hue without overpowering the flavor.
Easy Substitutions for Every Diet
These buns can be adapted without losing their classic charm. Try these simple swaps:
- Dairy-free: Use plant-based milk and vegan butter
- Gluten-free: Opt for a gluten-free bread flour blend plus 1 tsp psyllium husk
- Flavor twists: Add orange zest, dried fruit, or a pinch of cardamom for a festive spin
They’re forgiving, which makes them ideal for experimenting with flavors that suit your taste or dietary needs.
Mediterranean-Inspired Serving Ideas
While British in origin, these buns fit beautifully into Mediterranean-style meals.
Try serving them with:
- Fresh ricotta and honey for a sweet starter
- Roasted eggplant and pesto for a savory sandwich
- Labneh and za’atar as a fusion-style appetizer
Their mild sweetness pairs effortlessly with bold, Mediterranean flavors.
Meal Prep Made Simple
Don’t be intimidated by the rising time—these buns are great for make-ahead planning.
- Refrigerate the dough overnight for a deeper flavor
- Freeze baked buns in airtight wrap and reheat in the oven
- Bake a double batch for events, brunches, or gifting
Their versatility makes them a great weekend project that pays off all week long.
Equipment & Yield
You don’t need fancy tools to bake these.
- Medium saucepan for warming liquids
- Mixing bowls for combining and proofing
- Baking sheet (9×13 inch) lined with parchment
- Stand mixer (optional) to ease kneading
This recipe makes six large buns—perfect for sharing or saving.
Why You’ll Keep Coming Back
Sally Lunn buns aren’t just a recipe—they’re an experience. Warm, rich, and steeped in tradition, they fit beautifully into modern kitchens.
Whether you’re hosting brunch, prepping for the holidays, or simply baking something cozy, these buns are a golden, buttery favorite you’ll want to make again and again.
Fluffy Sally Lunn Buns Recipe
Equipment
- Baking sheet (lined)
- Small saucepan
- Oven
- Pastry brush
Ingredients
- 1¼ cups whole milk
- ¼ cup sugar
- 6 tablespoons unsalted butter, at room temperature
- 2 or 3 saffron threads optional, for color only
- 3¾ cups bread flour
- 7 grams instant yeast
- 2 large eggs
- Grated zest of 1 lemon
- 1½ teaspoons kosher salt
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Warm the milk in a small saucepan over low heat, taking care not to boil it. Once warm, whisk in the sugar until dissolved, then stir in the butter until melted. If using saffron, add it now and allow the mixture to cool to 110°F or below before continuing.
- In a large bowl, sift the bread flour and whisk in the instant yeast. Strain the milk mixture into the flour to remove saffron threads. Add eggs, lemon zest, and salt. Mix until a ragged dough forms, then knead until smooth (note: this will be a sticky dough). Place dough in a greased bowl, cover, and let rise for 60–90 minutes or until doubled in size.
- After rising, punch down the dough to remove air bubbles. On a floured surface, divide into six equal pieces. Shape each piece into a ball and flatten slightly like a cake. Arrange on a lined baking sheet, cover, and let rise for another 45–60 minutes.
- Preheat oven to 400°F.
- For the egg wash, whisk the egg and water until smooth. Brush the tops of the buns with the egg wash once risen. Bake on the middle oven rack for 15 minutes or until golden, tenting with foil if browning too quickly. Cool on a wire rack and serve warm with butter, jam, or clotted cream.
Notes
- The dough is intentionally sticky and won’t form into a traditional ball — this creates a soft, tender crumb.
- Saffron is optional and only for color; skip it if unavailable.
- Ideal for special breakfast or afternoon tea spreads.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.