Mar 27, 2013

Soft Bun


















Homemade Soft Bun (This is a basic recipe for bun, bread roll, 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 (or  2 different brands) with latest manufacturing date and start all over again. 

Makes: 8

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

Ingredients


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

2 teaspoon butter

50 ml milk + extra 3 teaspoon

1/2 teaspoon salt

1 egg, beat well

1 teaspoon extra butter (to grease baking tray)

1  egg (for final stage of baking) 

1 teaspoon milk

For the  yeast:

5 tablespoons warm water (75 ml)

3 teaspoons (1 tablespoon) sugar

1 1/2  teaspoon active dry yeast (please use fresh packet)




















Method

For yeast:

Dilute 1 1/2 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons (1 tablespoon) sugar. Gently stir well. Let it stand for 15 minutes, until it fermented and doubled in quantity (see the photo).

For the dough:

Ingredients

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

Beat 1 egg  (small size 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 center, and pour 50 ml milk – butter mix , fermented yeast mixture and beaten egg. Knead into a dough. Sprinkle 2 - 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, and let rise until doubled in size, about 1 to 1 1/2 hours. Wet towel or Cling film / Plastic wrap should not touch dough.









































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 or grease baking tray with 1 teaspoon oil. 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.

Beat egg with 1 teaspoon milk; brush over rolls / buns. 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.

Tip: To get additional shining and flavour for buns, apply normal butter (@ room temperature) lightly on buns when it's very hot.


4 comments:

Hari Chandana P said...

looks super soft and perfect.. thanks for sharing !!

Rambler said...

Very good! So true about the quality of yeast. If live yeast is available, it is best. Try some of the local bakeries. They may sell you some.

Unknown said...

ca we bake this bun without beaten egg being added.????if so what can i substotute instead of egg??would love to try ur recipe

Niya Prakash said...

Hello Unknown,Thanks for query on soft bun. Instead of egg wash, apply milk lightly on top of the bun (Just before baking).
Have a great day