Burger Buns

There are a few snacks which I can’t have in any restaurant. Burger is one such snack. I know, some of you there just can’t believe it! But it’s true… I can have pizza.. garlic bread is my favourite, potato wedges and I love chocolate shake at Domino’s. But a big no to burger. Actually my husband and daughter both are also not a big fan of burger. So, collectively as a family we three are united with at least one thing…. Lol

Over the years husband and wife start having mutual likes and dislikes of certain things, but if your teenage kid also joins you… maybe over just for a small reason, you feel so happy… or probably you are just lucky!!!

For us burger is that link!!

Still, baking burger buns was in my bucket list for a very long time, but most of the time I ended up baking bread or regular buns/rolls. Sometimes certain simple things take a lot of time to get implemented for no particular reason. We just keep on delaying,  not because of being lazy.. but probably something more interesting comes up!

IMG_20190220_152207666.jpg

I am pretty sure that anyone who bakes wouldn’t be unaware of King Arthur Flour website. There I had seen burger buns recipe long ago and since then I was determined that one day I will surely try to bake these beautiful buns.

Well, here I didn’t exactly follow their recipe, because I didn’t want to have so many buns with white flour. And moreover I wanted to know how these buns will come up if we use only wheat flour. So I decided to bake with both the flours separately – with wheat flour and white flour, both with two cups of flour for each.

IMG_20190220_153348508.jpg

I kept the whole recipe same for both kind of buns except water content because wheat flour absorbs more water than all purpose flour.

What was the difference between wheat flour buns and white flour buns?

IMG_20190220_152953384.jpg

 

IMG_20190220_152223006.jpg

All purpose flour is very light and airy, so buns made with this flour got high rise. Whole wheat flour is heavy flour and during baking it didn’t rise as much as all purpose flour.

So to make wheat buns big, we can either add some more yeast, probably 1/8 tsp more or can add samolina/chiroti rava in wheat flour. Rava has a quality to puff up, so along with rava, wheat flour buns will also get high rise. You can also try by adding one egg in wheat flour dough.

Ingredients :

Flour             2 cups +2 tbsp
Milk powder   2 tbsp
Instant active yeast      1/2 tbsp +1/8 tsp
Salt          3/4 tsp
Sugar       1 +1/2 tbsp
Oil /butter    2 tbsp
Water /milk         1 cup +3 tbsp (for wheat flour)
Water/milk          1 cup minus 4 tbsp (for all purpose flour)

Water/milk should be slightly warmer than lukewarm but not hot.

Please go through all the tips before you start  the preparation.

Tips:

1. Except water/milk, rest of the ingredients should be used at room temperature.

2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

5. Here we are using a lot more yeast than usual. So if your kitchen temperature is normal, you can keep the dough bowl at kitchen counter only covered with cling film.

6. If you are preparing buns at the same time with both wheat and white flour, then first knead wheat flour dough and after keeping the dough in the bowl,  just leave the bowl uncovered on kitchen counter. This way the process of proofing will be slow.

Now after preparing white flour dough in the bowl, cover this bowl with cling wrap. Now you can cover the wheat flour dough bowl also.

This way now both dough will get proofed at the same time and you will be able to do rest of the steps together with both dough.

7. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water/milk given in this recipe. If required, add or reduce 1 or 2 tbsp of water.

8. Don’t get discouraged if your first bake is not as good as you had expected. Try to find out the problem, sort it out and with the same excitement, give another trial – you will surely get it!!

IMG_20190220_152145787.jpg

Process:

Combine all dry ingredients in a big vessel.

IMG_20180729_082842596_HDR

Start adding water/milk and collect all ingredients in the shape of a dough (don’t use whole quantity of water).

IMG_20181219_133130221

Now keep adding little quantity of water and start kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 12-15 minutes will get required elasticity. Add oil/butter along with kneading and mix it nicely into the dough.

IMG_20180729_085552489_HDR.jpg

Keep this dough in a big oil greased bowl for first proofing. Cover the bowls with cling film or wet kitchen towel and wait till the dough rises and is double in volume. This process might take 60 to 90 minutes (read tip numbers 4 and 6).

IMG_20190220_130422104.jpg

In between, keep baking tray ready by greasing it with oil and spreading parchment paper. Parchment paper is optional.

IMG_20190220_135249740.jpg

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

IMG_20190220_135535469.jpg

IMG_20190220_135723485.jpg

Collect the dough together, knead it slightly to make it smooth and divide the dough in 4 equal parts. Do the same for both dough, so totally you will be having 8 parts.

img_20190220_135854522

IMG_20190220_135949450_BURST000_COVER_TOP.jpg

Again grease kitchen counter with oil or sprinkle some flour. Prepare these equal sized dough parts in smooth buns.  Grease your palms with oil while shaping the buns. Keep the buns in prepared tin by keeping sufficient space for each bun to puff up nicely.

IMG_20190220_141546954.jpg

Apply oil or melted butter and sprinkle sesame seeds over all buns. Cover this tray with clean kitchen towel and let it rise for second proofing (see tip number 4 & 6).

Just 10 minutes before second proofing time is getting over, preheat oven at 185/190 degrees.

Brush up buns with milk and bake them at the same temperature for 30-40 minutes or till buns become nice brown from the top. As every oven is different so temperature and time may vary.

IMG_20190220_142731824.jpg

Take out buns from the oven and keep them on cooling rack. When they are still hot, apply melted butter.

IMG_20190220_151403025.jpg

You will be having a happy dance and feeling proud that you really baked  your kid’s favourite snack which is completely free from harmful chemicals and preservatives!!

 

IMG_20190220_152145787.jpg

Prepare these gorgeous burger buns with your favourite filling and enjoy your delicious home baked meal!!!!!

I had prepared Indian vegetarian version of filling for these burger buns. I had cooked aloo tikki Aalu ki tikiya(potato patties stuffed with spicy peas) for the filling and used cheese slices ,chutney, tomato sauce and sliced tomatoes, onions, cucumber and shredded cabbage.

And I was  so happy that I developed my taste buds for this vegetarian wheat flour  home baked burger bun which I had never liked in any restaurant before. Apoorva gave big thumps up and she was very happy to get junk food in her meals. Manish was too excited to taste them when I sent him pictures on Whats App!

burger

Would love to hear from you about this recipe and your experience while baking them. Feel free to ask any doubts through the comments section!!!!

 

Hot dog buns

When I started learning  baking bread, I thought that there are only three varieties of breads which are common and popular ……sandwich bread, pav buns/dinner rolls and pizza bread. But as we start learning one thing, we become greedy to know more. Slowly I got introduced to a lot more varieties in breads.

But to keep it simple, we can actually create a lot more varieties through these three types of bread only — sandwich, buns and pizza.

Buns are kind of tiny round shaped bread. I love baking them the most. Just change their shapes and flavors and give them different titles.

Through pizza base basic recipe, do slight changes and create different varieties. Here you have a freedom to add different veggies, sauce and herbs.

The most popular and forgiving is White Sandwich Bread. Unlimited variations can be created with sandwich bread recipe.

Hot dog bun is also a kind of small size rectangular bread. It is named as ‘bun’ probably because instead of slicing it like bread, it has filling in between like burger buns. Whatever you call it, hot dog bun or hot dog bread… it is a wonderful stomach filling snack!!

IMG_20190215_164745875.jpg

But hot dog bun is still a fancy variety of bread in India. You wouldn’t find them in local bakeries too. But nowadays courtesy social media, kids have a lot of exposure to different things. They definitely know about hot dog buns. So why not bake this fancy bread at home and give a pleasant surprise to your kids in the evening!!!

IMG_20190215_164815710.jpg

I have taken the recipe of  Pull apart buns/Dinner bread rolls here to bake hot dog buns. I got total 11 buns from this recipe. But if you want slightly bigger sized buns, divide the dough only in 8-9 buns… choice is all yours!!

I have used all purpose flour here but for a healthy version wheat flour or 50:50 ratio of wheat flour and all purpose flour can be taken. You can follow the same recipe if using wheat flour or mixed flour – just have to increase the quantity of water/milk for kneading as wheat flour absorbs more liquid.

Please don’t forget to go through the whole list of tips before proceeding with the process of baking. I have a separate post for some guidelines on bread/buns baking. You can check that also…. Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Tips:

1. Except water/milk, rest of the ingredients should be used at room temperature.

2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

5. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water /milk given in this recipe. If required, add or reduce 1 or 2 tbsp of water.

6. Don’t compare the result of homebaked bread with any market bought  bread. We are not adding any artificial gluten, emulsifier or bread enhancer. We are trying to bake a healthy bread loaf for our family which is free from preservatives.

7. Don’t get discouraged if your first bake is not as good as you had expected. Try to find out the problem, sort it out and with the same excitement, give another trial, you will surely get it!!

IMG_20190215_164707203.jpg

Ingredients :

All purpose flour /maida       3+3/4 cup
Instant active yeast                 1+1/2 tsp (Gloripan brand)

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 but not hot)

Process:

Combine all dry ingrediants in a big vessel.

IMG_20180729_082842596_HDR

Start adding water/milk and collect all ingredients in shape of a dough (don’t use whole quantity of water).

IMG_20181219_133130221

Now keep adding little quantity of water and start kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 12-15 minutes will get required elasticity. Add oil/butter along with kneading and mix it nicely into the dough.

IMG_20180729_085552489_HDR.jpg

Keep this dough in a big oil greased bowl for first proofing. Cover the bowl with cling film and 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.

IMG_20180729_090225756_HDR.jpg

IMG_20180729_102942914_HDR.jpg

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

IMG_20180805_091516101.jpg

Collect the dough together, knead slightly it to make it smooth and divide the dough in 11 equal parts.

IMG_20190215_150746501.jpg

Again grease kitchen counter with oil or sprinkle some flour. Roll these equal sized dough parts in smooth rectangular shaped buns. Spread the buns about 6 by 4 size.

IMG_20190215_151240930

Roll the bun from the top exactly the way we roll bread.

IMG_20190215_151346689.jpg

Seam the edges tight by pinching them. Prepare all the rolls in the same way.

IMG_20190215_151426147.jpg

Keeping this seam side at the bottom, place them in your  butter/oil greased tin by keeping some gap between each bun.

IMG_20190215_152834873.jpg

Brush these buns with oil and keep them covered at a warm place for second proofing. Second proofing will be over in 20-30 minutes. If weather is cold it might take slightly more time.

IMG_20190215_154319168

Just before second proofing time is getting over, preheat oven at 185 degrees. Brush-up buns with milk and bake them at the same temperature till they are nicely brown.

IMG_20190215_161601135.jpg

Take out the buns from the oven and keep them on a cooling rack. Apply butter evenly on hot buns. This will be helpful in keeping the buns soft and buns will get nice sheen.

img_20190215_164124631

Prepare filling of your choice. I finely chopped onion, cucumber, tomato and cabbage, added salt, pepper crushed paneer, dry mint powder and mix with   Coriander Chutneyand tomato sauce. It was delicious vegetarian filling.

Instead of paneer… cheese and boiled potatoes with mustard sauce and oregano flakes can be added. Choices are unlimited!!!!

IMG_20190217_135244637-01.jpeg

I am sure some of you are definitely planning to give your kiddo’s a wonderful delicious surprise.. don’t forget to share your experience with us. I would love to here from you about this post and your baking experience ❤️❤️

 

Wheat flour savoury buns with caramelized onion and carom seeds

Wheat flour savoury buns are welcome any time in my house! I can have them with breakfast, with evening tea or any time of the day and you can pack them in your kid’s lunch box. If you are having  friends get together, serving them fresh baked savoury buns will get you lots of applauds. These were such an instant hit in my house that I couldn’t take a decent picture, so I baked again the very next day!

IMG-20181120-WA0004

With wheat flour I have added milk powder here to keep the buns soft, but if you don’t have milk powder, add all purpose flour or semolina in the same quantity as milk powder.

Ingredients :

Wheat flour        2+1/4 cups
Milk powder       1 +1/2 tbsp
Salt                       1+1/2 tsp
Sugar                   2 tsp
Instant active yeast 1 tsp
Oil                          2 tbsp
Water (slightly more than lukewarm) 1 cup +1 tbsp (if required, reduce or increase as per the absorbing quality of your flour)
Carom seeds        1 tsp
One medium onion (chopped)
One chopped green chilli

Tips:

All ingredients except water should be at room temperature.

Instead of water, milk can be used for kneading the dough or a mix of half milk and half water.

During the baking period when buns are becoming brown, you can give a quick second coat of milk wash and continue baking till they are done. This second coat of milk wash will give beautiful brown colour and buns will remain soft.

These buns can be done with all purpose flour also. All ingredients will remain same except water quantity would be less.

I have used instant active yeast, but if you are using dry active yeast increase the quantity from 1 tsp to 1/2 tsp more.

During second proofing, don’t let the buns get overproofed, otherwise instead of rising in the oven, buns will sink.

for more tips on bread/ buns baking you can check the following link Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Process :

Heat 1 tbsp oil in a pan and add carom seeds to crackle. Add chopped onion and green chilli and saute them until onions get beautiful caramelized brown colour. Keep it separated to cool down.
IMG_20181010_135057476.jpg

Collect all dry ingredients in a big vessel and add ready caramelized onion.

IMG_20181010_140514582.jpg

Start adding water little by little and collect all ingredients in the shape of the dough. Now add one tbsp water at a time and start kneading the dough. Dough would be wet but manageable. Keep adding oil in between 15-20 minutes of kneading and prepare soft dough.

IMG_20181010_141521567.jpg

IMG_20181010_142610036.jpg

Keep the dough in a big oil greased bowl, brush up the top of the dough too with oil to avoid it drying. Cover the bowl with a wet towel or cling wrap it and keep it at a warm place for first proofing (i.e., doubling the size of the dough). First proofing gets over within one hour to 90 minutes depending on the temperature of your kitchen (cold temperature will result in proofing taking longer).

IMG_20181010_142825894.jpg

IMG_20181011_145132583.jpg

After first proofing is over, take out the dough and punch it gently on your neat oil greased kitchen counter.

IMG_20181011_145351600.jpg

Collect the dough together and divide it equally for same size buns.

IMG_20181010_155125467.jpg

Roll the buns smooth by greasing your palms with oil in between and place them in an oil greased baking pan/plate. Brush up buns with oil, cover them and keep them for second proofing. Second proofing gets over in 20 minutes to 30 minutes.

IMG_20181011_150549603.jpg

Start preheating your oven at 190 degrees just 10 minutes before proofing time is getting over. Brush up buns with milk and bake them at 185 degrees for 20-30 minutes or till they are nicely brown.

IMG-20181120-WA0004

When these buns were getting brown colour, I gave them a quick second coat of milk wash and continued baking till they were completely baked. Buns came out with beautiful brown colour and were very soft.

IMG-20181120-WA0011.jpg

Apply butter on hot buns and serve with tea/coffee, sauce or enjoy them just like that !!

 

 

 

Sweet milk buns/brioche buns

Sweet buns are kid’s delight, though in my house I never bought sweet buns. We are more inclined towards plain or savoury buns. My daughter Apoorva also prefers savoury ones more but when she tasted home-baked sweet buns with milk, she too liked them! That’s the magic of home-baked fresh stuff!!

These buns are enriched with lots of butter, sugar and milk. Very light, buttery,  fluffy and balanced delicious sweetness; you just can’t stop with one!!

You can bake them for your little one’s birthday party by adding tutti frutti in them and pack them in return gift basket.

These can be done with wheat flour also – the only change would be to increase the quantity of milk as wheat flour absorbs more liquid.

Get few more tips on bread/ buns baking in a seprate post from the blogWheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

 

Ingredients:

Maida (all purpose flour)        2 cups
Milk powder                              1 tbsp
Salt                                               1/2 tsp
Sugar                                           3 tbsp
Instant active yeast                  3/4 tsp (if using dry active yeast the quantity would be 1 +1/4 tsp and you will have to bloom it before using)
Milk                                               1 cup minus 6tbsp (slightly warmer than lukewarm)
Butter                                              3 tbsp

(All ingredients except milk should be at room temperature)

Process :

Combine all dry ingredients in a big vessel.

IMG_20181010_131022824.jpg

Start adding milk and collect all ingredients in shape of a dough and knead it for 12-15 minutes. It will be wet dough but slowly by kneading it will become smooth. Keep adding butter while kneading and mix it nicely into the dough.

IMG_20181010_131602445_BURST000_COVER_TOP.jpg

IMG_20181010_132742985.jpg

Keep this dough in a big oil/butter greased bowl for first proofing. Brush up top of the dough with melted butter. Cover the bowl with cling film or wet clean kitchen towel, 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 depending on the cold or hot temperature of your kitchen.

IMG_20181010_133123794.jpg

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

IMG_20181010_150024620.jpg

IMG_20181010_150119743.jpg

Knead it again to make it smooth and cut equal size buns from the dough.

Keep greasing your palms with oil/butter to roll these buns smoothly like a ball between your palms and keep them in an oil greased baking tray, keeping some distance in between because they are going to puff up nicely. Apply some melted butter on them to avoid drying, cover them and keep them for second proofing.

IMG_20181010_151453570.jpg

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.

IMG_20181010_160313900.jpg

Take out 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 longer. Transfer the buns on a cooling rack if serving later.

IMG_20181010_161807011-01-01.jpeg

2111-2018-0600471483693642057979.jpeg

 

Potato stuffed buns

Festivals are incomplete without having some noisy hullabaloo from the neighborhood kids, some guests or relatives at home. Last week during Dussehra festival it was a long weekend, and my co-sister’s family visited us from Hyderabad. Now my in-laws are also settled down in Bangalore, so it was an amazing festival weekend. Having breakfast in my house, followed by gossiping till we realized that lunch time is near and no one has taken bath till now. Then having lunch at in-laws house, and later instead of going for siesta, again giggling, laughing, taking pics and videos of funny family situations….!!!!

Finally on Sunday morning they were leaving back to Hyderabad, so I decided to bake some stuffed buns in the morning to pack with them. Early morning I kneaded the dough, kept it for proofing and prepared potatoes stuffing. By then kids were awake and when I was starting to prepare buns, my darling niece Anjali came in the kitchen and I asked her whether she would like to join in. She agreed with full zeal!!! I gave her instructions, and she did everything accordingly!!!

IMG_20181021_083528719.jpg

She even did the last step of brushing them with butter after buns were out of oven. I was so surprised and amazed with her interest and involvement that I completely forgot to take pics of some steps. Instead gladly took a few pictures of Anjali so that my daughter Apoorva could be inspired to do the same…… but I really doubt if it will work!!

 

Ingredients :
Maida 2 cups +2tbsp
Milk powder 1 tbsp
Salt 1 tsp
Sugar 2 tsp
Oil /butter 1 +1/2 tbsp
Instant active yeast 3 /4 tsp
Milk /water 1/2 cup +2 tbsp (slightly warmer than lukewarm)

Except water/milk, rest of the ingredients should be at room temperature.

Process :

Boiled Potato mix :

Boiled Potatoes
Salt
Asafoetida
Dry mango powder
Garam Masala
Red chilli powder

Chopped green chillies
Chopped green coriander /mint leaves
Mash potatoes and add above mentioned ingredients, mix well and keep it aside.

Buns preparation :

In a big vessel collect all dry ingredients and mix them. Slowly add water/milk and prepare the dough.

IMG_20181010_131022824

 

IMG_20180901_083751010

Be careful not to use all water/milk completely. Slowly start kneading the dough by adding one tbsp water/milk at a time and knead it for 12-15 minutes. Keep adding oil/butter from time to time. Initially dough will be wet, but slowly it will be pliable and smooth.

Keep the dough in an oil greased pan covered with cling film at a warm place for first proofing. This might take 60 to 90 minutes, depending on how warm or cool your kitchen is.

IMG_20181021_064038814.jpg

IMG_20181021_081403414.jpg

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

IMG_20181021_081518442.jpg

Collect the dough and divide it into equal size buns and roll them smooth.

IMG_20181021_082333721.jpg

Now on your palm or on kitchen counter spread one bun, fill in potato filling, close it and roll it between your palms smoothly. During this process, greasing palms with oil will make your work easy.

Look, with so much dedication Anjili is involved in filling the buns. .. ❤️❤️

IMG_20181021_082453439.jpg

Keep these buns in a baking tray with some gaps between each other for second proofing.

Second proofing gets over in 15-30 minutes. Just 10 minutes before proofing time is going to get over, preheat oven at 190 degree. Brush up buns with milk and bake them at 180-185 degree till the top of the buns become brown.

IMG_20181021_094052656.jpg

Apply butter on hot buns and they will get beautiful sheen and will stay soft longer.

Serve hot buns in breakfast with your favorite sauce or chutney.

IMG_20181021_094553549.jpg

 

IMG_20181021_163354739-01.jpeg

 

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.

IMG_20180729_121604654_HDR~2.jpg

IMG_20180729_121622369_HDR~2.jpg

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!!!

IMG_20180805_105624273~2-01.jpeg

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

IMG_20180805_151914113~4.jpg

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.

IMG_20180729_082842596_HDR

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.

IMG_20180729_085552489_HDR.jpg

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.

IMG_20180729_090225756_HDR.jpg

IMG_20180729_102942914_HDR.jpg

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

IMG_20180805_091516101.jpg

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

IMG_20180805_091643484.jpg

IMG_20180805_091736783.jpg

IMG_20180729_103701692_HDR.jpg

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.

IMG_20180805_093807681.jpg

Second proofing gets over in 20 to 30 minutes.

IMG_20180805_101244420.jpg
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.

IMG_20180805_104407910.jpg

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

IMG_20180805_105120381~2.jpg

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.

IMG_20180805_105449145~3.jpg

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

IMG_20180805_130159935~4-01.jpeg