Flowerpot thyme loaves

Cute flowerpot thyme loaves are a dinky bready treats. The proving process is long, but when these herb scented loaves come out of the oven, theyre worth the wait
Flowerpot thyme loaves
  • Rating:
  • Serves: Makes about 14 rolls or flowerpots
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus 16 hours resting and proving
  • Effort: medium


  • 175 g butter, softened
  • 1½ tbsp thyme leaves
  • 4 tbsp milk
  • 2 tsp dried yeast
  • 2 tsp caster sugar
  • 1 tsp salt
  • 300 g plain flour
  • 5 eggs

Tips and Suggestions

If you dont have a food processor for step 2, whisk the ingredients together until combined. Once you have a workable dough, place on a surface and knead for at least 10 minutes. Then start adding the remainder of the softened butter, kneading for a further 5 minutes, until you have a shiny and elastic dough. Add the thyme leaves and leave the dough in a lightly oiled bowl covered with clingfilm in a warm place until the dough has doubled in size.

If you dont have flowerpot moulds, you could also use muffin sized baking tins instead.

The loaves can be sealed up, frozen and reheated when needed.

Next time, add finely diced cheese, onion or tiny fragments of crisp bacon as you wish.


1. Melt a third of the butter in a saucepan and gently sweat the thyme until just soft. Leave to cool, keeping all the butter. Warm 3 tablespoons of milk to lukewarm in a small saucepan, add the yeast and the sugar and take it off the heat to allow it to begin to work you will see it bubbling somewhere warm for 15 minutes.

2. Put the salt, flour and 4 eggs into the bowl of a food processor, add the milk and yeast mixture, and beat with a bread hook, on a slow speed for 10 minutes (see tip). Take the rest of the butter and, with the machine running at a slow speed, add this to the bowl of the mixer, a little at a time. After about 5 minutes, the dough should be smooth, shiny and elastic. Then slowly start adding in the thyme. Leave the dough in the mixer bowl, covered with clingfilm, and set aside somewhere warm, until the dough has doubled in size.

3. Turn out the dough to knock it back, turn it over a couple of times, then cover it in a bowl with a clingfilm and refrigerate it for 12 to 14 hours.

4. Preheat the oven to 220C/200C fan/gas 7. Shape the dough into a ball a little olive oil on the work surface will avoid it sticking. Then when it is perfectly smooth, without crevices or folds, divide the dough into 14 even pieces and roll them into little balls. Place them in your flowerpot moulds (see tips), then allow to rise again for about an hour and a half. Brush the tops with a mixture of beaten egg and the remaining milk, and bake them in the oven for about 15 minutes until the tops are fully golden brown.

5. Serve while still warm, if you can.

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