Palak Bun (Roll) or Popeye Spinach Bun (Roll)

Palak Bun (Roll) or (Popeye Spinach Bun / Dinner Roll)

A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described / also shown in the picture – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.

Makes: 8 bun / 8 soft rolls

Please use standard measuring cups and spoons. Fresh ingredients for best results.

You will need

400 g ( 2 cups) all purpose flour (maida)

2 teaspoon butter

30 ml milk

3 tablespoons spinach puree (reserve extra 2 teaspoons)

1 egg, beat well

1 teaspoon extra butter (to grease baking tray)

2 teaspoons milk (for final stage)

For yeast:

4 tablespoons warm water (60 ml)

3 teaspoons (1 tablespoon) sugar

1 teaspoon active dry yeast (please use fresh packet)

Method

For spinach puree:

Wash and clean 1 bunch palak. Drain out water completely and boil on a low heat for 5 – 8 minutes until soft. Sprinkle 2 tablespoons water when boiling. Switch off the heat and keep aside to cool for twenty minutes. Transfer this boiled spinach into a mixer bowl and make a smooth paste without adding extra water. You may get 4 – 5 tablespoon spinach paste.

For yeast:

Dilute 1 teaspoon active dry yeast with 4 tablespoons warm water and 3 teaspoons sugar. Gently stir well. Let it stand for 15 minutes, until it fermented and doubled in quantity (see the photo).

For the dough:

Melt 2 teaspoons butter in 30 ml medium hot milk and keep aside.

Place 2 cups of flour in a large bowl (or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the center, and pour 30 ml milk – butter mix , fermented yeast mixture, spinach puree and beaten egg. Knead into a dough. Sprinkle 2 - 3 teaspoons of reserved spinach puree if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough – softer than a soft toy). Return to the bowl, cover with a wet towel, and let rise until doubled in size, about 1 to 1 1/2 hours.

Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 8 parts. Shape each into a round bun / roll. Repeat with remaining dough.

Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Leave 1 - inch gap between each bun.

Preheat oven (OTG) at 375 * F or 190 * C.

Brush with 2 teaspoons milk; brush over rolls. Bake at 375° *F or 190 *C for 18 - 22 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.