Pull apart buns/Dinner bread rolls

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.

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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!!!

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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

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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.

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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.

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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.

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After first proofing, take out the dough on clean oil greased kitchen counter and gently punch it.

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Knead it for a minute and divide the dough in two parts – prepare two logs and cut equal size 16 buns from them.

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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.

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Second proofing gets over in 20 to 30 minutes.

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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.

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With extreme delight take out your first homebaked golden brown buns and brush them with butter when they are hot.

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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.

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So when are you baking your next batch????

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Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

17 thoughts on “Pull apart buns/Dinner bread rolls

  1. […] 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 […]

    1. 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.

  2. Hi.. just wanted to kno how many grm is ur 1 cup.. becoz some time.. measuring cup differ in size..

  3. Thanks for the recipe.. can we apply tenting method here too just to stop turning our buns too brown??

  4. 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?

    1. 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.

  5. 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?

    1. 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 !

      1. 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.

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