Please use standard measuring cups and spoons. Fresh ingredients for best results.
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 – 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)
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 doubles in quantity.
For the dough:
400 ml / 2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity) all purpose flour (maida)
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoon butter + 50 ml milk
Extra 3 tablespoon milk
1 teaspoon extra butter (to grease cup cake / small muffin mould)
1 st stage:
For the dough:
Melt 2 teaspoons butter in 50 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 centre, and pour milk – butter mix, salt, sugar and fermented yeast mixture. Knead into a dough. Sprinkle 1 - 3 tablespoons 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 / cling film (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 cheese:
2 small cheese cubes, grated
3 tablespoon finely chopped mint and coriander leaves
1 small tomato (optional), finely chopped or any other mixed vegetables (grated carrot, beetroot, cabbage ...)
2 tablespoon chopped onion
In a small bowl, mix all the ingredients and keep it ready.
Punch the dough down. Turn onto a floured surface; cover and let rest for 15 minutes.
Sprinkle some dry flour and roll dough into a sheet of 25 cm in length and 20 cm in width. Sprinkle cheese – herb - tomato - onion evenly from top to end. Roll from one end to another (like a Swiss roll).
Now the roll is cylindrical in shape (gently make a perfect cylindrical shape) and cut into 9 pieces.
Grease small metal cup cake / muffin pans with 1 teaspoon butter.
Arrange the prepared rolls in a greased cup cake / muffin pans.
Preheat oven (OTG) at 400 * F or 200 * C.
Apply little milk; brush over rolls. Bake at 400° *F or 200 *C for 20 22 minutes or until golden brown.
Remove from pan to a wire rack to cool. Gently apply butter on top the buns when it's very hot. Serve with any accompaniment of your choice.