You know i have a addiction to all things buns, i make them quite often. I love the smell and taste of freshly made homemade buns, there is something in them which makes it so tasty. After my attempt of making homemade brioche, i thought they are the best buns and i am gonna keep that recipe in my repitore. But yesterday i made this buns and now i am thinking these are the best.
Whole Wheat Dinner Rolls
Whole Wheat Submarine Rolls
These sweet milk buns are made using tangzhong starter, but i made the paste using flour and milk, normally it is made with flour and water. These are also called as Hokkaido bread or buns. I will soon share a bread recipe using this method.
Hope you will give this a try and let me know how it turns out for you...
Preparation Time : 15 mins
Baking Time : 25 to 30 mins
Resting Time : 3 hours
Makes : 6 Big Buns or 12 Medium Size Ones
All Purpose Flour / Maida - 2 cup + 1/2 cup for kneading
Dry Yeast - 1.5 tsp
Egg - 1
Milk - 1/2 cup / 120 ml
Butter - 50 grams melted
Sugar - 1/2 cup / 100 grams
Warm Water - 1 tblspn for activating yeast
For the Paste:
All Purpose Flour / Maida - 2 tblspn
Milk - 1/2 cup
Coconut - 1 cup ( Use fresh or dessicated)
Tutti Fruity - 1/2 cup
Powdered Sugar - 3/4 cup
Vanilla Essence - 1 tsp
Melted Butter or Ghee - 1 tblspn
For Egg Wash:
Egg - 1
Milk - 1/4 cup
(My 1 cup measures 240 ml)
First make the paste, take flour and milk in a sauce pan, heat it on low heat till it gets pasty like. remove and set aside to cool.
Take yeast in a bowl, add in warm water and let it sit for 5 mins or so till it is acivated.
Now take the cooked flour paste in a bowl, add in sugar, 1/2 cup of milk, egg, melted butter, yeast liquid and mix really well.
Take flour in a large bowl, add this sugary liquid into the flour and knead to a sticky dough. Cover and set aside for 1.30 hours to2 hours till the dough is doubled in size.
Now add more flour and knead it for 10 mins or so till it is soft, smooth.
Divide it into equal portions.
Take the filling ingredients in a bowl and mix well. Set this aside.
Take one portion and roll it into a smooth ball.
Flatten it lightly, fill with the coconut stuffing, bring the edges together, seal them and roll it smoothly.
Arrange it in a parchment lined baking tray and cover with plastic wrap. Set aside for 1 hour or so till it is doubled in size.
In the last 10 mins of the proofing stage, preheat oven to 180 degree C.
Now mix egg and milk for egg wash and use a brush to paint this all over the buns.
Now bake this in the oven for 25 to 30 mins till the top is golden.
Remove it and let it cool for 5 mins.
Remove it serve warm with a cup of milk.
1) I made 6 big buns, you can make 12 small ones. It will take around 12 to 15 mins to bake those buns.
2)You just just leave the egg in the egg wash and brush it with just milk. But egg gives the beautiful golden colour.
|Take all your ingredients|
|Lets start by making the paste..Take flour in a sauce pan|
|Add in milk and mix well|
|cook it on low heat till it gets thick and pasty..|
Set this aside till it cools
|Take yeast in a small bowl|
|i added 1 tblspn of warm water to activate it..|
Important, the yeast has to bubble up, if it didn't bubble up then start a new batch..or the buns wont rise at all
|take butter in a microwave safe bowl|
|melt it down|
|Now take the flour paste in a bowl|
|add in sugar|
|Pour in milk|
|Add in egg|
|use a whisk to whip this up|
|now it is all mixed well|
|add in melted butter|
|and the yeast water|
|Now take flour in a bowl|
|Pour this liquid mix in|
|the dough will be sticky at this stage|
|cover with a plastic wrap and set aside till it is doubled in size|
|Now it is doubled in size|
|add in some more flour and knead it for 5 to 10 mins|
|you have to keep kneading this dough till it is totally|
nonsticky and smooth and soft
|Just like this|
|divide it into equal portions..I made 6 big buns, you can|
make 12 medium size buns from this mixture
|Take the ingredients for filling|
|Take coconut in a bowl, i used dessicated, |
you can use fresh
|add in powdered sugar|
|now take a portion of dough|
|roll it smoothly|
|use your fingers to flatten it|
|now bring the edges together|
|seal them well|
|Roll it out smoothly|
|arrange it on a tray|
|cover with plastic wrap and let it rise for another hour|
|look how it has risen|
|now for the egg wash, this gives the golden sheen|
on top of the buns
|add little milk to the egg|
|dip a brush in this egg wash|
|and paint all over the buns|
|time to bake|
|look at those beauties|