Buns are everyone’s favorite. We can have salty buns in breakfast or with evening tea, plain buns with bhaji and your meal is ready, prepare them as burger for kid’s birthday parties or sweet buns with cream and so on…….
My daughter apoorva is always ready to have pizza any time of the day, but I am kind of always lazy to prepare pizzas😑. I am very comfortable with bread and buns.. but pizza…. I always feel lazy to do so much preparation of chopping veggies, preparing pizza sauce and baking base… too much work!!!!☹️ Once in a while it’s ok, but not frequently, though I bake with wheat flour.
So, today I thought of preparing wheat flour salty buns flavored with pizza spices…..!! Believe me, while baking, your house will be filled with wonderful aroma of spices and butter . Neighbors might feel as if they are staying near a bakery!😋😋
In the evening when apoorva tasted them, her response was, “ma, these are bomb”
That’s how teens react nowadays!!!!🤔
Ashirwad wheat flour 2+1/2cup
Milk powder 1/8 cup
Groripan instant yeast 1/2 tsp
Mixed pizza spices 2+1/2 tsp
Water +milk mix (temperature should be slightly more than lukewarm) 1+1/2cup +2tbsp
Take a big flat vessel with edges, so that you can knead the dough comfortably. Measure and keep flour,milk powder , salt, sugar, half quantity of mixed spices and yeast in the vessel and mix everything.
Prepare water and milk mixture and keep it ready.
Start kneading the dough with water+ milk mix. Don’t add whole quantity of liquid in the beginning. Slowly keep on pouring and keep on kneading the dough.
(Always prepare liquid more than written in the recipe, because soaking quality of flour might not be the same,some flours might absorb more liquid and some might take less.) Once everything comes together, start kneading it.
Here dough looks dry because wheat absorbes more moisture than maida, so add some more liquid and keep on kneading. It will be messy in the beginning, but we need little wet dough here, consistency should be softer than chapati dough.
I did the kneading for 20 minutes. After ten minutes add one tsp of oil and keep on kneading. Oil will make kneading easy. Slowly dough will be very smooth and easy handle. Add one more tsp oil, knead little bit more and you will get soft and shiny dough.
Keep this dough in a oil greased pan. Apply some oil on the dough also to avoid it drying and cling wrap the vessel.
Keep the vessel at a warm place for first proofing . My favorite place is my microwave. I kept the vessel in microwave (switched off) and it took almost 1hour for the dough to be double in size.
Apply some oil on clean kitchen counter and take out the dough from the vessel and punch it.
Again knead the dough, prepare a log and cut it with the knife into same size to prepare buns.
Apply some oil on your palm and roll all of them nicely without cracks. If cracks are there, pinch them and seal them, roll again and you rounded bun will be ready.
Grease your baking tray with oil /butter and place all buns in it with some space to each other.
Apply some oil on all buns to avoid them drying , cover them and keep again for second proofing. Second proofing takes 20 minutes to half an hour maximum. Don’t let them become completely double in size, that will happen during baking. So when they are slightly bigger in size, second proofing is done. I kept again in the microwave(switched off) for second proofing and covered them with the vessel I used to knead the dough.
Heat butter in pan and add the rest of the pizza mix spices and apply this butter generously when buns are proofed.
Always remember to preheat oven 10 minutes before buns are ready to be baked.
This was the first time I baked in OTG, so I preheated at 175 /for 10 minutes and baked also at 175 / for 25 minutes with both rods on along with fan on medium rack. But if you want to bake in microwave, preheat at 185/and bake at 180/ for 15 – 20 minutes. Buns might look slightly dry once they are completely baked.
But don’t worry, use remaining butter and apply on all buns. Buns will be shiny and butter will keep them soft. Transfer buns on a cooling rack or enjoy them warm with tea or coffee!!!
19 thoughts on “Tea time Wheat Flour Buns with pizza spices (1)”
Sooper sooper tea time buns
Thanks a lot Gowri!!!
Yummy…mini bombs of flavour
Thanks a lot for stopping by Anita!!
Deeksha ….I liked it …
I love urs writing style
Keep it up👌👌👍👍
Thank you very much dear!!
It’s really good.
Thanks a lot!!
Milk water mix qunatity plz clarify this
Varsha, total quantity of liquid is 1+1/2 cup +2 tbsp. You can take1+1/2 cup +2tbsp only water or you can take half milk and half water, mix them and use to knead the dough.
[…] But still if you are slightly hesitant to try bread, my personal suggestion is to try baking buns first…. baking buns will boost your confidence.. and you will be ready to graduate to baking bread. I have few recipes for buns in my blog – you can try them…Spicy buns with cumin seeds and red chilli powder, Plain Buns with wheat flour + maida and Tea time Wheat Flour Buns with pizza spices. […]
superb. Going to try this
Thank you very much, you are going to to love them !!
Great recipe for kids or adults!
Thanks a lot Diane!!
Hi, I tried this recipe of whole wheat buns with pizza spices. Taste wise its awesome. But i had a problem while baking them. Buns started cracking on the top and are a bit dense. Can you please tell me, what would be the reason? ( I’ve used dry yeast, bloomed it before hand).
Hello Anusha, I am glad that you liked the taste.
Dry yeast is not a problem with bread/buns baking. If dough is overproofed, in the first proofing, or during second proofing buns/bread is overproofed, then buns/bread would be dense.
Different brands of wheat flour has different quality of absorbing liquid.Probably your flour needed more liquid than mentioned in the recipe. If dough is dry then with high heat of the oven might give cracks.
Can we use any other yeast. Will I get the one you mentioned, online? Thank you for the recipe. I enjoy baking.
Lakshmi, you are most welcome😊
Yes, Gloripan yeast is available online.It is Instant Active Yeast. Other variety is Dry Active Yeast.Before adding it in the dough you have to activate the yeast and this variety is available in almost all super markets.
If you have a few more doubts, probably this post might be helpful…..