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!

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

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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.

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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).

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

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

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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.

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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.

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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.

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

 

 

 

Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)

What do you do when you have to bake following your own recipe and Internet is not there? Apoorva desperately wanted buns with pizza spices in the evening and I was fine with that because recipe was in my blog itself, but due to continuous rain some problem happened and there was no Internet. Generally during rainy days we get affected by  electricity problem, but surprisingly power was there but no Internet! I don’t go out much, so I didn’t care to check that data pack had also expired. Now I was cursing myself for not maintaining a diary with at least all my own recipes.

So finally I decided to do some guesswork and wrote the quantity of ingredients to compare later with my previous recipe Tea time Wheat Flour Buns with pizza spices (1) and started kneading the dough  with prayer in my heart for continued power.

Buns came out really well and later when I checked both the recipes there were only a few variations. The biggest difference was the quantity of water. In previous recipe wheat flour had absorbed more liquid but this time it was less. I am using Ashirwad brand wheat flour from the beginning but it was clear that they don’t maintain same flour quality always.

That’s why I always keep on insisting in my bread posts that one should never follow blindly same quantity of liquid used for kneading the dough written in the recipe.

Around a year back I was following a bread recipe by a famous blogger and according to the instructions used whole quantity of water to knead the dough. Dough became so wet that it was impossible to handle, so I added extra flour. There was nothing wrong in the recipe, but the flour blogger had used had more liquid absorbing quality than mine. So, whether you are using wheat flour,  all purpose flour (maida) or chiroti rava, if required, reduce or increase the amount of liquid given in the recipe while kneading the dough.

The same logic applies for time limit of proofing the dough. Generally first proofing time is somewhere between 1 to 1+1/2 hours. If your kitchen is warm then dough could be double in size in 50 minutes to 1 hour. If you will let it proof for the next half an hour it will be over proofed, and over proofing dough does not give you a good loaf of bread.

For first proofing if I am keeping dough in switched off microwave (which I generally do) then proofing gets over in one hour, but if I keep the dough on kitchen counter it takes half an hour more.

If you are using dry active yeast, you have to proof it first before adding it with the flour. In proofing the yeast temperature of water is most important. It should be slightly more than lukewarm…if water is cold or too hot, it kills the yeast. Take a bigger glass to proof the yeast because it blooms nicely – so there should be enough space in the glass. Add yeast, sugar and lukewarm water in the glass and mix it with a spoon. Cover it and keep it aside for 10 minutes. After 10 minutes it will be frothy with bubbles on the top and it’s ready to be used. I have posted recipe also for White Sandwich Bread with active dry yeast in the blog.

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Don’t let yeast overproof – it will not give you good loaf of bread and you will get yeast smell in your bread/buns .

Instant yeast doesn’t need prior proofing – it can be added directly to the flour. Always keep yeast in the fridge. If you are keeping it in a box, always write down expiry date on the box. Just in case if you have forgotten to write it, then proof it to check its effectiveness.

Baking temperature is also very important. Every oven has different temperature settings. So, if I can bake buns at 190 degrees, probably your oven might do the same baking at 180 degrees. Here size of the oven also matters a lot. In small oven or microwave, heating rods are much nearer to the baking pan, so high temperature will not give you good result. Generally people complain about getting the top of bread/buns/cake hard. It happens as heat reaches very fast due to the small size of oven. So if recipe mentions to bake at 180 degree, you can reduce the temperature to 170 degrees. And still if required, use ‘tenting method’ I have mentioned in one of my bread post White Sandwich Bread

Once your bread is baked, place baking tin on wiring rack for 10-15 minutes so that tin cools down and it is easy to demold your loaf. If bread is sticking around the edges, clean the edges with sharp knife and take out bread and leave it on the wiring rack till it is completely cooled. Now give bread proper resting time of 3-4 hours by cling wrapping  and keeping it in the fridge. The  crumb of bread will settle down in the fridge and while slicing you will get neat bread slices. If you have invested in buying a bread tin, please invest in buying a bread cutting serrated knife also.

Don’t get disheartened if your first or second bake didn’t go as per your expectations…. you need to learn about the settings of your oven and it will happen with multiple bakes. Love your oven and it will give you desired results!!!

So, the whole purpose of writing this post was to highlight these basic points. I hope all these points will be beneficial to your baking.

Now let’s see what slight changes I did in my previous recipe with my guesswork .. so whichever recipe suits you… this one or the previous one….. try that, but one thing is for sure that your kids will be very happy with these buns because of the wonderful aroma of pizza spices in your house!!!!

Ingredients!

Sugar             1+1/2 tsp
Salt                 1 tsp
Yeast               3/4 tsp
Wheat flour   2+1/2 cups
Milk powder   2 tbsp
Milk                  1 cup +1/4 cup (reduce 1 tbsp) (it should be slightly more than lukewarm)
Pizza mix spices    3 tsp
Oil                            3 tsp
Butter                     2 tbsp
Instead of milk water can be used or you can use both by mixing them together.

Other than milk all ingredients should be at room temperature.

On sim heat warm 2 tbsp butter and add 1+1/2 tsp pizza mix spices and keep it aside.

Process :

Take a big vessel and place all dry ingredients in it.

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Keep adding milk slowly to collect all ingredients in the shape of dough.

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Knead for 10 minutes and keep adding 1 tbsp milk from time to time. Consistency of  dough should be very soft and kind of wet but not so wet that you can’t manage. Add oil and knead again for 5 minutes.

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Place this dough in a bigger size oil greased bowl so that there is enough space for the dough to become double in size. Apply some oil on top of the dough, cling wrap the bowl and keep it in a warm place for first proofing.

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When dough doubles in size, take it out on clean oil greased kitchen counter and punch it gently.

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Collect it together, prepare a log shape and cut your desired size and roll them in shape of buns. Keep buns in oil greased baking tray or roll parchment paper on baking tray and keep buns on it with some gap in between. Space between buns is needed as buns bloom during second proofing and baking in the oven.

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Apply pizza mix spices butter on all the buns and keep them for second proofing.

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

Second proofing gets over in 20-30 minutes. Don’t let buns overproof otherwise instead of rising in the oven they will sink.

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Give milkwash to all the buns and bake them at 185 degrees temperature for 20-30 minutes or till the top of the buns become brown and buns bounce back if pressed.

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Again apply remaining pizza spices mixed butter to give them shine and to keep them soft. Serve them hot or if you are planning to serve later then shift them to wiring rack. But I am sure before cooling, buns would start disappearing!!!!!

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Tea time Wheat Flour Buns with pizza spices (1)

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!😋😋

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In the evening when apoorva tasted them, her response was, “ma, these are bomb”

That’s how teens react nowadays!!!!🤔

 

Ingredients :

Ashirwad wheat flour             2+1/2cup

Milk powder                              1/8 cup

Salt                                             1tsp

Sugar                                         1tbsp

Oil                                                2tsp

Groripan instant yeast             1/2 tsp

Mixed pizza spices                     2+1/2  tsp

Butter                                           2tbsp

Water +milk mix (temperature should be slightly more than lukewarm)    1+1/2cup +2tbsp

Process :

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.

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Prepare  water and milk mixture and keep it ready.

 

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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.

 

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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.

 

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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.

 

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Keep this dough in a oil greased pan. Apply some oil on the dough also to avoid it drying and cling wrap the vessel.

 

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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.

 

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Apply some oil on clean kitchen counter and take out the dough from the vessel and punch it.

 

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Again knead the dough,  prepare a log and cut it with the knife into same size to prepare buns.

 

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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.

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Grease your baking tray with oil /butter and place all buns in it with some space to each other.

 

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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.

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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.

 

 

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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.

 

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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!!!

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Wheat flour Spinach Buns

After trying spinach in all purpose flour buns, I thought of doing wheat flour buns too.

Generally, people don’t like the taste of whole wheat bread or buns. Maybe because right from our childhood we know bread as ‘white sandwich bread’, so our taste buds are more settled with maida bread. But slowly everyone is becoming more health conscious now. So people are demanding whole wheat bread in shops, and some people like me and many more have started baking their own breads. But today we will be baking whole wheat buns with Spinach puree, onions and some spices………IMG_20170106_183558910~2.jpg

Ingredients and procedure are almost the same as I had already posted for Maida Spinach Buns. Here instead of maida we are using wheat flour and water quantity will be slightly more because wheat absorbs more liquid…….

Ingredients :

Wheat flour        1+1/2cup

Salt                 1/4+1/8tsp

Sugar                1/2 tbsp

Instant active yeast  1/4+1/8 tsp

Spinach puree      1/3cup

Hing powder           one pinch

Oil/butter              2tsp

Finely chopped onion         1/8 cup

Cumin seeds           1 tsp

Green chillies           2

Water/ Milk(can be 50-50)            1/4cup+1 tbsp (Lukewarm)

Procedure :

Wash spinach leaves thoroughly under running water and boil them without adding water.  Grind the boiled leaves and keep this puree separate.

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Take a big vessel (so that you can knead the dough easily) and add wheat flour, salt, sugar, cumin seeds, chopped onions, hing and yeast in it. Mix everything.Now add spinach puree and 1 tsp oil into this mixture.

Slowly keep on adding lukewarm water and start kneading. Don’t add water in one go. Dough should  be loose than chapati dough.

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Your palms will be very sticky, so use remaining  1tsp oil in intervals to grease your palms during kneading. Keep on kneading for 10 minutes. Slowly dough will become smooth.

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Apply some oil in a glass bowl, keep the dough in it and apply some oil on the dough also. Cover the bowl with cling film.

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If weather is cold then keep the dough in the oven (switched off) or if it is hot, leave the bowl on the kitchen counter and cover it with a kitchen towel. It will take 45 minutes to 1 hour to proof the dough.

Sometimes it can be difficult to figure out if the dough has proofed well or not, or the dough has doubled in volume or not. Generally, first proofing takes one hour, but if your kitchen is very cold then it might take more time. So, after cling wrapping the dough bowl, you can put a mark on the bowl with a marker so that when dough rises and becomes double in volume you will have a clear idea.

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Lightly grease your baking tray with oil. Spread some flour on the working area and after first proofing, take out the dough and lightly punch it.

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Shape the dough in the form of a log, and divide it equally.

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Roll the balls neatly and keep them in ready baking tray/tin and oil them lightly to avoid drying and again cover them for second proofing.

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Second proofing gets over within 20 minutes to half an hour.

(Remember, don’t let the buns rise till they are doubled, otherwise buns wouldn’t rise during baking. When buns are half risen, it is time to bake them and they will rise beautifully inside the oven during baking. And trust me, it’s a wonderful experience to watch them rising!)

Just 10 minutes before second proofing is getting over, preheat oven at 200 degrees C. Give milk wash to buns, and   bake them at 185 degrees C for 20 minutes or till they are done.

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Apply butter on hot buns and after 5 minutes transfer them on a cooling rack or enjoy warm with tomato sauce.

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