Stuffed Bun

Stuffed Buns

This is a basic recipe for bun, braided roll, dinner roll ..

Makes: 8

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

Ingredients

For yeast:

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.

5 tablespoons warm water (75 ml)

3 teaspoons (1 tablespoon) sugar

1 teaspoon active dry yeast (please use fresh packet)

Method

For yeast:

Dilute 1 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons sugar. Gently stir well. Let it stand for 15 minutes, until it fermented / well risen and doubled in quantity (see the photo).

For the dough:

400 g / 2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity) all purpose flour (maida)

2 teaspoon butter

50 ml milk + extra 3 teaspoon milk

1 egg, beat well

1 teaspoon extra butter (to grease baking tray)

1 small egg (for final stage of baking)

1 teaspoon milk

1 st stage:

For the dough:

Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.

Beat 1 small egg with 1 teaspoon milk and keep aside for final stage of baking (egg wash ).

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 centre, and pour 50 ml milk – butter mix , fermented yeast mixture and beaten egg. Knead into a dough. Sprinkle extra 1 - 3 teaspoons of reserved milk 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 (wet towel and dough should not touch each other) and let rise until doubled in size, about 1 to 1 1/2 hours.

For the filling:

Any filling of your choice (vegetable / egg / meat / paneer / spicy potato)

Or

1 tablespoon oil

1 onion, finely chopped (or 4 spring onion, finely chopped)

(or 1/2 cup / 80 g minced chicken meat instead of vegetables or 3 boiled egg, cut into cubes)

6 French beans, very finely chopped

3 carrots, very finely chopped

2 tablespoon very finely shredded cabbage

1 teaspoon soy sauce

Method

Heat oil in a pan. Add chopped onion and fry until golden brown. Add finely chopped vegetables (or minced meat). Stir fry for5 minutes on a low heat. Add soy sauce and mix well. Cover with a tight lid and cook on a medium to low heat for 10 minutes. Adjust salt to taste. Keep aside to cool for 10 minutes.

2 nd stage:

Punch the dough down. Turn onto a floured surface; cover and let rest for 15 minutes.

3 rd stage:

Divide dough into 8 parts. Shape each into a round bun / ball. Repeat with remaining dough.

Make cup shape of each bun (fill like aloo paratha) and carefully stuff 1 – 2 tablespoon filling – do not fill too much of the filling and again make a perfect ball and place it over the greased baking sheets. Cover it and let it rise in a warm place until doubled, for about 30 minutes. Leave 1 - inch gap between each bun.

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

Beat egg with 1 teaspoon 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