1. Activate the yeast (optional if using instant):
If you’re using active dry yeast (not instant), mix it with the warm milk and sugar and let it sit for 5–10 minutes until foamy. If you’re using instant yeast, you can mix it straight into the flour.
2. Mix the dry ingredients:
In a large mixing bowl, combine the flour, salt, cumin seeds (or ground cumin), and any optional spices. Mix gently to distribute everything evenly.
3. Combine the wet ingredients:
In a separate bowl, whisk together the egg, olive oil (or melted butter), and warm milk (plus the activated yeast if you did that step). This mixture should be smooth and slightly frothy.
4. Form the dough:
Make a well in the center of the flour mixture and pour in the wet ingredients. Mix with a wooden spoon or spatula until it starts to come together into a dough.
Add the shredded cheese and herbs (if using), and knead in the bowl for 2–3 minutes to help everything combine. The dough will be soft and a little sticky—that’s what we want!
5. Knead & rise:
Turn the dough onto a lightly floured surface. Knead for about 8–10 minutes until it becomes smooth and elastic. If it’s too sticky, sprinkle a bit more flour as needed, but don’t overdo it—you want soft buns!
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 60–90 minutes, or until doubled in size.
6. Shape the buns:
Punch down the risen dough gently to release the air. Divide into 10–12 equal pieces (or smaller if you want mini buns). Shape each piece into a round bun by tucking the sides under and rolling gently in your hands.
Place the buns on a baking tray lined with parchment paper, leaving a little space between them. Cover with a towel and let them rest for another 20–30 minutes to puff up slightly.
7. Preheat and glaze:
While the buns are resting, preheat your oven to 375°F (190°C). In a small bowl, whisk the egg yolk and milk together to make a glossy egg wash.
Brush the tops of the buns with the egg wash, then sprinkle with a little extra cheese, a few cumin seeds, or both!
8. Bake:
Bake in the preheated oven for about 18–22 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom.
9. Cool & serve:
Let them cool slightly on a wire rack (if you can resist), then enjoy warm with butter, a slice of cheese, or on their own. They’re also amazing with soups, stews, or stuffed with deli meat or veggies.
đź’ˇ Pro Tips:
Want to freeze them? Once baked and cooled, store in an airtight container or freeze in zip-top bags. Reheat in a low oven to restore fluffiness.
Make it extra cheesy: Add cubes of cheese inside the dough balls before baking for a melty surprise!
Herb swap: Fresh rosemary, chives, or dill also work beautifully with cumin.
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