Kids Zone

Today I baked some savory stuffed buns for Nehal. I followed this recipe, making a few changes. Turned out very well and will definitely try them again with a different stuffing.

I am sending this off to Zorra’s Bread Baking Day food event which is hosted this month by High On the Hog.

1 To prepare the dough, heat the butter, milk and water in a pan until the butter melts. Don’t boil. Take a large bowl, pour this mixture and cool. Add honey and 1 1/2 cups flour and mix until smooth. Add the egg and yeast and combine till smooth. Allow to rest for 15 mts without lid.
2 Add salt and 2 cups of flour to the kept aside ingredients. Pour the entire contents onto a floured surface and make a dough. Add a little more flour if required so that it is not a sticky dough. Knead for 8-10 minutes. Place in a greased bowl, cover and let rise in warm place for an hour.
3 During this resting time, prepare the stuffing. Heat a vessel, add butter and let it melt. Add the garlic and saute for a mt. Add the onions and saute for 4 mts till they turn slightly transparent. Add salt and pepper to taste. Add finely sliced tomatoes and saute for another 3-4 mts. Keep aside.
4 After the dough has risen, pour onto a floured surface. punch down into a small rectangle and roll out to a 12″×24″ rectangle. Place filling evenly onto the rolled out dough, leaving about 1/2″ around all edges. Sprinkle 3 tbsps of grated cheese on top of the filling.
5 Fold over the 1/2″ of the dough on the edges and roll the dough lengthwise into a roll. Seals the ends. Cut the roll into 1 1/2″ pieces. Place each piece into a lightly greased muffin tin. Cover with a kitchen towel and let rise for another hour.
6 When they have doubled in size, sprinkle with cheese and bake at 180 C for 15-20 mts or till they turn golden in color. Let the buns rest for 4-5 mts in the tins before removing them. Remove after 5 mts and cool on a wire rack.