Vegetable Stuffed Homemade Buns
Vegetable Stuffed Homemade Buns | Stuffed Buns with Veggies are blissful baked treats for everyone. They make for a great breakfast or snacking option. Kids adore these Homemade Vegetable Buns.
Ingredients
Buns Dough
- 250 gm all purpose flour OR 125 gm all purpose flour plus 125 gm wholewheat flour
- 1 tsp instant yeast
- 1 tsp salt
- 4 tsp butter OR olive oil
- 1.5 tbsp milk powder
- 1 tbspn sugar
- 190 ml milk
- Butter and milk for brushing
Vegetable Stuffing
- 1 chopped potato medium
- 1/2 cup French beans finely chopped
- 1/2 cup carrots finely chopped
- 1/4 cup green peas
- 1/4 cup capsicum chopped
- 1/2 cup onions finely chopped
- 1 tsp ginger garlic paste
- 2-3 tsp pav bhaji masala powder
- 2- 3 tsp oil
Instructions
Make Dough for Buns
- Firstly, lightly mix sugar and yeast with lukewarm water. Cover and set aside for 10-15 minutes till frothy.
- Secondly, in a large mixing bowl, combine all purpose flour, milk powder, salt, oil or butter.
- Add the frothy yeast mixture and knead into a dough. You may add a little more milk or flour as needed. Once the dough is mixed, remove it form dough hook and knead gently with your hands. This enables better gluten formation. Apply some oil on the dough so that it doesn't dry.
- Turn the dough into a well greased bowl. Cover with a plastic wrap and set aside for an hour. The dough will double in volume by then.
Make Vegetable Stuffing
- For this firstly, boil the potatoes, beans. carrots and peas in just enough water. Then crush (do not mash completely) the boiled vegetables.
- Secondly, heat oil in a pan. saute the onions for sometime. Then, add ginger-garlic paste and saute for a minute. Now add chopped capsicum and saute for a few more seconds. Now add the pav bhaji masala powder and salt. Saute for a while.
- Now add the vegetables and combine well on low flame. Switch off the flame. Cover and set aside.
How to make Veggie Stuffed Buns
- The dough will have doubled in volume by now. Knock the dough lightly to expel any air pockets.
- Divide the dough into equal portions.
- Roll out each ball of dough. Place a teaspoon of the vegetable stuffing.
- Bring together the edges of the dough and pinch it to seal. Make a nice neat ball. Do the same for all the buns.
- Line up a baking tray with parchment paper and grease it. Place the buns keeping enough space between them with seam side down .
- Brush the top of each bun with milk and sprinkle sesame seeds. Let the buns rest for around 10 minutes.
- In the meantime, preheat oven to 220°C.
- Once the buns have rested, place the baking tray in the preheated oven. Bake for 20-25 minutes till done.
- Cool on a wire mesh. Brush with some butter.
What to serve with
- Enjoy these Vegetable Stuffed Homemade Buns | Homemade Vegetable Buns with Carrot Tomato Soup or Lemon Coriander Soup, along side Schezwan Veg Hakka Noodles or Marinara Penne Pasta
Notes
- Eat these homemade buns when afresh. The remaining buns stay good for a day or two in the refrigerator.
Store any leftover buns in the fridge. - Warm the stuffed buns before consuming the next day.
- You may use a stuffing of your choice.