There’ something so special about making a tray of warm, homemade buns out of the oven. These No-Rest Cannellini Bean Buns take almost no effort to make, they are soft and with an extra protein boost from the beans. Made with instant yeast, they’re ready in a flash and no need to wait for the usual rising time.
They’re perfect to pair with a cozy bowl of soup or split in half and stuffed as a sandwich. These cannellini beans add a subtle richness along with some extra protein and fiber, keeping the dough tender without eggs or dairy. It’s also a clever way to use up leftover beans (if you have any).
The dough is so quick and easy, no mixer and no special kneading skills required. Just stir everything together, shape and bake. Finish with a brush of milk and, optionally, sprinkle some seeds. Once baked, you’ll end up with some golden nutritious buns.
Ingredients You’ll Need ( Measurements listed below):
- Cooked white beans (like cannellini)
- Hot water
- Salt
- Olive oil
- All-purpose flour
- Instant yeast
- Milk (for brushing before baking)
- Mixed seeds (optional — sesame, flax, poppy, etc.)
Notes:
- Any neutral-tasting cooked beans work well, white beans or cannellini, are great options.
- Make sure the water is warm to help activate the yeast quickly, but not too hot since it could damage and kill the yeast.
- You can customize the buns by adding herbs or spices to the dough for extra flavor.
- Best enjoyed the same day or lightly toasted the next.
- For a vegan version, brush the buns with plant-based milk instead of regular milk.
Storage
Store leftover buns in an airtight container at room temperature for up to 2 days, or refrigerate for 3–4 days. Reheat in a warm oven to refresh the texture before serving.
Variations
- Use different beans: Navy beans or butter beans work well too.
- Add-ins: Mix in chopped herbs (like rosemary or thyme), garlic powder, or grated cheese for extra flavor.
- Vegan version: Brush the tops with plant milk instead of dairy milk.
- Glaze twist: For a slightly glossy top, mix a bit of olive oil into the milk before brushing.
Ingredients
Method
- Blend cooked beans with hot boiling water, salt, and oil until smooth.
- In a bowl, mix flour and instant yeast.
- Add the bean mixture to the dry ingredients and stir until a dough forms.
- Knead briefly for about 5 minutes until the dough is smooth.
- Divide the dough into parts and shape into buns. I made 8 small buns.
- Place buns on a parchment-lined baking sheet.
- Brush the tops with milk and sprinkle with seeds (I used sesame seeds and flaxseeds) if you like.
- Bake in a preheated oven at 350°F (180°C) for about 35 minutes, until golden.
- Let cool for just a couple of minutes and enjoy warm.
