If you’ve been craving warm, homemade buns but don’t have the time or energy for long proofing sessions, these No-Rest Cannellini Bean Buns are here to save the day. Soft, fluffy, and enriched with creamy white beans, they’re made with instant yeast and come together fast — no rising time required!
These buns are perfect as a side dish with soups or stews, or simply split and spread with a little plant-based butter or cheese. The cannellini beans add a subtle richness while sneaking in some protein and fiber, making the dough tender without the need for eggs or dairy. They’re also a great way to use up leftover beans if you batch cook during the week.
You’ll love how flexible and forgiving this dough is — no stand mixer or kneading skills required. Just stir, shape, and bake. With a simple topping of seeds and a quick brush of milk, these buns come out golden, lightly crisped on top, and perfectly soft inside.
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 hot to help activate the yeast quickly.
- You can customize the buns by adding herbs or garlic powder 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 portions 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 if you like.
- Bake in a preheated oven at 350°F (180°C) for about 35 minutes, until golden.
- Let cool slightly and enjoy.
