Rustic Spelt Buns Topped with Onion and Parmesan

These rustic spelt buns are a delightful mix of soft, fluffy crumb and a golden, flavour-packed crust. Made with a combination of wholegrain and white spelt, they have a subtle, earthy depth that complements the red onion and Parmesan topping.

Baked in a muffin tin for a tall, pillowy shape, these buns are as visually appealing as they are delicious, with a comforting, homemade charm.

If you are new to spelt flour and would like to know more, please check out my tutorial: The Beginner’s Guide to Spelt Flour.

Rustic spelt buns topped with onion and parmesan

These rustic spelt buns are soft, savoury, and finished with a simple topping of finely chopped red onion and ground Parmigiano Reggiano. The cheese melts into the dough while the onion bakes gently on top, giving each bun a golden, flavour-packed crust.

Unlike free-form rolls, these are baked in a muffin tin, allowing for a tall bun that holds its shape beautifully. The dough itself is made with a combination of wholegrain and white spelt flour, giving the bread a balance of wholesome nuttiness and lightness. Wholegrain spelt adds depth of flavour and a slightly heartier texture, while white spelt keeps the crumb soft and tender.

These buns are easy to make yet feel a little special, thanks to their rustic appearance and savoury topping. They’re perfect served warm with butter, as an accompaniment to soup or salad, dipped into tzatziki, or simply enjoyed on their own straight from the oven. 

Why make bread buns in a muffin pan?

Why not? Shaping bread rolls by hand is traditional, but using a muffin pan has a few advantages. The individual wells support the dough as it rises, encouraging the buns to bake upwards instead of spreading out. This gives them a taller, fluffier shape and ensures a soft, pillowy centre with golden, crisp edges.

Another benefit is consistency. Each bun comes out the same size, which makes them perfect for serving at the table. The muffin pan also helps contain any toppings, in this case onion and Parmesan, so they don’t spill over or burn on the baking tray.

It’s a simple trick that makes rustic buns feel a little more structured while still keeping that homemade charm.

The role of olive oil

I love olive oil in bread. In fact, as much as I love butter, we are steering more towards olive oil these days. It is more wholesome and nutritious, and I’ve even swapped it for butter in my olive oil pastry.

Olive oil is used at every stage of these buns, and it makes a real difference to the flavour and texture. A couple of tablespoons go into the dough itself. This helps to keep it soft and tender while adding a subtle richness. It’s also used to grease the muffin pan. This not only stops the buns from sticking but also gives their edges a lovely golden finish.

Just before baking, each bun is drizzled with a little more olive oil. This step is important. It helps the onion and parmesan topping stick, encourages the cheese to melt evenly, and gives the surface of the buns a rustic shine. The extra oil also seeps slightly into the dough around the topping, creating a light, crisp layer at the top that contrasts beautifully with the fluffy crumb inside.

Altogether, the olive oil adds depth of flavour, enhances browning, and gives the buns their inviting texture, soft, golden, and full of character.

The onion and parmesan topping

The topping is what really makes these rustic buns stand out. Finely chopped red onion is mixed with ground Parmigiano Reggiano and a pinch of sea salt, then sprinkled generously over the dough before baking. Because the parmesan is ground so finely, it clings to the onion and dough more evenly, melting into the surface to create a savoury, golden crust.

If you prefer, you could fry the onion lightly before adding it, which gives a sweeter, gentler flavour. But if the onion is chopped small enough, it will cook through in the oven and add a sharper, more rustic bite. Both approaches work well. It just depends on whether you want something bold and punchy or softer and mellow.

While Parmigiano Reggiano is my choice for its nutty, salty flavour, other cheeses can work beautifully too. Pecorino Romano will give a stronger, saltier edge, Gruyère melts into a rich, creamy layer, and a mature cheddar adds a sharp, robust note. Each option changes the character of the topping, but all highlight the rustic flavour of the buns.

Storage and freezing

I always freeze most of my spelt bakes as soon as they are completely cool. Spelt goods lose their freshness quickly, and their texture can deteriorate and become stale faster than regular wheat bakes. Freezing helps lock in that soft, pillowy texture and keeps them tasting fresh for longer.

Right now, I am munching on a pillowy-soft bun, straight out of the freezer, defrosted in the microwave with a quick 50-second burst, and slathered with a healthy dose of butter. It’s a simple pleasure, and the bun is just as soft and comforting as if it had been baked this morning.

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Rustic Spelt Buns Topped with Onion and Parmesan

Servings 6 buns

Ingredients

Dough:

• 300g (2½ cups) spelt flour (see note 1)
• 1 tsp dried yeast
• 1 tsp oregano
• 1½ tsp sea salt (extra for sprinkling)
• 2 tbsp olive oil
• 200ml (¾ cup + 1 tbsp) warm water

Topping:

• 1 tbsp olive oil
• 75g (⅔ cup) ground Parmigiano Reggiano (see note 2)
• 1 red onion (small)

Instructions

• Make the dough: In a bowl, mix the flour, dried yeast, oregano, and 1½ tsp sea salt.
• Add 2 tbsp olive oil and 200ml (¾ cup + 1 tbsp) warm water, then knead until smooth (I used my stand mixer). Cover and let rise for 45 minutes.
• Prepare the topping: Chop one small red onion very finely.
• Add the onion to a bowl and mix with the ground Parmigiano Reggiano and a pinch of sea salt.
• Preheat oven and pan: Heat the oven to 220°C (425°F) and grease a six-hole muffin pan with olive oil.
• Shape the buns: Divide the dough into six portions and place in the pan. Press down slightly and let rest 15 minutes.
• Top and bake: Drizzle olive oil over each bun, press gently with your fingers to create little pockets, and sprinkle with the onion-parmesan mixture. Bake 15 minutes until golden.
• Serve: Cool slightly before enjoying warm with butter or serve with your favourite lunch.

Notes

I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.

1. You can use all-purpose flour instead of spelt flour. I used a combination of half wholegrain and half white spelt, but feel free to use all white or wholegrain, if you prefer (please note that the texture will vary, depending on the ratios or flour you use). You'll find more information here. 
2. You can use any kind of cheese. Read here for more information.