Yet another bread and yes this was our We Knead to Bake No. 9. Loved this bread and its like whats not to like about home baked bread. There are 2 versions of this one is the savory one and the other is a sweet one where in the buns are drenched in sugar syrup..since we like more of savory breads, this was my attempt. Here’s the recipe.
Savory Honeycomb Buns
For the dough:
1 cup lukewarm milk
1 1/2 tsp instant yeast
1 tsp sugar
2 1/2 cups all-purpose flour
1 tsp Salt
40gm butter, melted
2 tbsp milk for brushing the dough
2 Onions Chopped
1 Small capsicum chopped
Cheddar Cheese – 2 small cubes chopped into smaller cubes
Oil 1 tsp
Salt to taste
Herbs and chilli flakes
Heat oil in a pan and add the chopped onions, add little sugar and cook them on a low flame till they are browned nicely.
Add capsicum, salt, herbs and chilli flakes and cook for a min.
Once cooled add the chopped cheddar cubes and mix.
For the Dough:
Mix flour, yeast and salt and mix it. Add Melted butter and mix it
nicely. Add the warm milk and knead to a soft dough.
Transfer to a smooth surface ( I do it on the Kitchen Platform) and knead the dough nicely for atleast for 10 mins. (kneading is very important..)
Shape the dough into a ball and place it in a well-oiled bowl, turning it to coat completely with the oil. Cover and let it rise till double in volume, for about an hour.
Turn the dough out onto your work surface. You won’t really need to flour it as the dough is quite manageable as it is.
Make small lime sized ball .
Take each piece and flatten it out a little and place teaspoon of filling in the centre.
Pull up the sides and wrap the dough around the filling, pinching it closed at the top.
Smoothen it into a round ball. Place this in a well-greased baking pan and repeat the same for the remaining balls.
Cover with clingfilm and let rest for half hour.
Brush the Buns lightly with milk and bake them at 200c for 20 mins.
U can also lightly brush them with melted butter once they are out of the oven.
These buns were great and loved the texture. These had a nice crumb and were very soft as well.
I made plain pav as well with the same dough and used half of wholewheat flour. Will share the recipe in the next post.