Baking buns is my all time favorite. I really love these tiny breads when they get oven spring. Watching them rising and slowly becoming brown on top is so much fun! If you have never tried to bake any kind of bread in your oven, you should definitely try these tiny round shaped breads.
The best part about buns is that you don’t have to worry about preserving them for the next day, because your family members will be roaming around kitchen whole day with some excuse or other to grab one or two, so by the end of the day you will find nothing to keep safe 😂😂.
The recipe for these buns worked so well that I baked them twice In 15 days and both times got wonderful results. First time baking was a tester for my recipe and second time to ascertain that recipe really works well, it’s not a one time wonder!!!
Baking plain all purpose flour/maida buns is the easiest thing to bake. If you are really interested to give your family preservative and chemical free breads, this plain buns recipe is for you!!!!! This recipe will be your first step in the process of learning breads.
I have some bread recipes also in the blog which you can check later..Samolina/chiroti rava bread (anyone can bake this bread)Wheat flour breadWhite Sandwich BreadBread with wheat flour along with all purpose flour (maida)
Trust me, after trying successfully this pull apart buns recipe, which you will, you will be determined not to use market bought buns/bread. I had baked these buns during weekend for our “Pav bhaaji mealand we thoroughly enjoyed them!!!
I have posted a seprate post on the whole process of preparing bhaaji, if you are interested can check…Bhaaji
Let’s see what all ingredients you need….
Ingredients :
All purpose flour /maida 3+3/4 cup
Instant active yeast (Gloripan brand) 1+1/2 tsp
Milk powder 1/4 cup
Salt 1+1/2 tsp
Sugar 1+1/2 tbsp
Oil/butter 3 tbsp
Water/ milk 1+1//2 cup minus 2 tbsp (slightly warmer than lukewarm)
All ingredients except water/ milk should be on room temperature. If using dry active yeast use 2 tsp. Using complete quantity of water milk mix is not necessary. If you feel that using 1+1/2 tsp cup of liquid is going to make your dough a lot wet and sticky and unable to handle,then reduce 1 or 2 tbsp, or if you feel dough is not soft enough, increase liquid 1tbsp at a time.
Process:
Combine all dry ingrediants in a big vessel.
Start adding water and collect all ingredients in shape of a dough. (don’t use all water )
Now add little quantity of water and start kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 10-15 minutes it will get required elasticity. Add oil/butter and mix it nicely into the dough.
Keep this dough in a big oil greased bowl for first proofing. Cover the bowl with cling film, keep it in a warm place so that the dough rises till it is double in volume. This process might take 60 to 90 minutes.
After first proofing, take out the dough on clean oil greased kitchen counter and gently punch it.
Knead it for a minute and divide the dough in two parts – prepare two logs and cut equal size 16 buns from them.
Keep greasing your palms with oil to roll these buns smoothly like a ball between your palms and keep them in a lightly oil greased baking tray, keeping some distance in between because they are going to puff up nicely. Apply some oil on them to avoid drying, cover them and keep them for second proofing.
Second proofing gets over in 20 to 30 minutes.
Pre heat oven at 190 degrees ten minutes before second proofing ends. Brush up buns with milk and bake them at 180-185 degree for 20-25 minutes till they are nicely brown on the top and bounce back when pressed.
With extreme delight take out your first homebaked golden brown buns and brush them with butter when they are hot.
Buns will be shiny with the touch of butter and will remain soft. Transfer the buns on a cooling rack.
With extreme pride showoff your baking skills with these beautiful golden brown buns to your family members!!!! and you just can’t stop them pulling out buns one after another from your baking tray because they all will be showering you with lots of love, hugs and praises.
So when are you baking your next batch????
[…] Whenever I prepare bhaaji, I always end up preparing a lot. So, next day I serve it in breakfast with plain paratha. Along with cooking bhaaji, if you are interested in baking homebaked fresh buns you can check the recipe in my blog for …Pull apart buns […]
Good looking buns. Thanks for sharing your recipe.
Always welcome, and thank you!
Wow… Superb, please tell me yeast brand which you prefer and where find
Thanks a lot Karuna, I am using Gloripan brand for instant yeast. Bakers dry active yeast could be found in supermarket. If you are from Bangalore, then in Koramangala you can check Arife shop or baking institute at Mission Road for instant active yeast.
Hi.. just wanted to kno how many grm is ur 1 cup.. becoz some time.. measuring cup differ in size..
Thaseen ,thank you for visiting the blog. I use 250 ml cup
Thanks for the recipe.. can we apply tenting method here too just to stop turning our buns too brown??
You are always welcome Surabhi yes tenting method applies for breads, buns and even for cakes also…
Are you adding any levening agent or other stuff to the bread? They look so nice. Also can I use my stand mixer for kneading : another doubt is if u advise bakers to add gluten to the mix?
Laksh, whatever ingredients I have used, have mentioned in the recipe. There are no secret or hidden ingredients. Bread dough cannot be kneaded with our regular kitchen mixer. You have to do hand kneading or mixer which has dough hook. Adding extra artificial gluten is completely your choice. I want my bread free from artificial gluten, preservative or bread improver, so I never use.
Hey Diksha , jst loved ur recipe…
So excited to try …
Keep posting 😋❤❤
Hi Amrita, thank you very much for visiting the blog and appreciating the post 😊😊
Hello, thanks for such simple recipe. I am new in baking. If I am using active dry yeast should I add it directly to the flour or first activate it with sugar n water and then mix it with flour?
Hello Sonali, thanks for visiting the blog. Dry active yeast has to be activated first with lukewarm water/milk along with sugar before adding in the flour, mix it and cover it for 10 minutes to bloom, then add this in the flour. If you are new in baking, you can first try to go through this post for some more tips… https://deesplatter.com/2018/08/18/wheat-flour-buns-with-pizza-spices-2-basic-tips-to-follow-if-following-a-bread-buns-recipe/
I am sure you will enjoy your baking day !
Thanks a lot for your quick reply. I checked your other post too, after reading your post I have got confidence that I can also bake bun. Thanks a lot.
You are always welcome !
Looks perfect ♥️
Thanks a lot for visiting the blog!!
Hi just saw ur post if I want to do kneading in KitchenAid then how much time shd I knead
Hi Naveed,
I believe kneading on slow speed should not be less than 12 – 15 minutes.
Deeksha, these buns look awesome and I really want to try them. Do you think I can use aata instead of maida to make buns?
Rashi, thank you very much 😊 😊
Yes, you can conveniently use wheat flour.. just remember that wheat flour absorbs more liquid, so add water /milk more while kneading.
Is it a must to use milk powder…as i think.milk powder too has sugar in it and i want to avoid using lot of sugar
Manjusha, milk powder keeps the buns soft, but you can completely avoid it. Just add that amount of extra flour.
hi Deeksha the buns look really tempting i have tried baking buns but the result was not that good. while baking buns the oven setting should be only for lower rod heating orboth rods. please reply as i have tried asking this question many times
Hi Shilu,
Thank you so much 😊
I bake in 60 litre Morphy Richards OTG with both rods on along with fan and baking should be on medium rack. For even baking, rotate the baking tray once your buns start becoming brown for even baking, as Morphy Richards has hotspots.
Can I substitute milk powder with something non dairy? Milk I can substitute with almond or soy milk but don’t know about milk powder. Would love to try it.
Hi Preethi, you can conveniently omit milk powder,but add same quantity of all purpose flour. If I omit milk powder then I knead the dough only with milk. It helps in keeping the buns/bread soft. You can also try the same or can use half water and half milk.
Thanks Deeksha. Will try sometime.
Sure 👍
Looks so warm and delicious.
Thank you very much 😊 😊
Hi Deeksha today I made pull apart bun it came out very nice all enjoyed thank you so much , I tried your samolina bread recipe that too came out nice, it is now everyone’s favourite, I added garlic to it and my whole family liked it, can you please answer why all bread needed sugar “? And when I make wheat bread As per your recipe and have followed all the steps still the bread is flaky and crumbles while slicing..it is not like bread loaf. Thanks. Sapna
Sapna, Thank you very much for taking out some time with your feedback comment😊
Yeast needs to be fed with sugar for activation. You can as well use honey or brown sugar.
Wheat flour needs more moisture. Recipes are for guidence so sometimes we have to follow our instinct the way dough turns up. Probably your flour needs more water/milk than written in the recipe. Lack of adequate moisture or overbaking might be making the bread crumble. You might first try to bake wheat flour based buns.