For the second day of wheat flour recipes, I used one of my favourite recipes to create these whole wheat treats. When I posted the 40 minute burger buns recipe, I didn’t expect it to become a hit. But I was super excited when many of my readers tried it and posted it in FB. I used the same recipe to create 45 minutes chocolate buns and it was amazing. And for today’s post I used whole wheat flour instead of maida and also stuffed the buns with a spicy potato and paneer filling. My daughter loved them so much that she had it for snacks and dinner.
As the dough is kneaded only for two minutes, the crust is slightly rustic to look but the buns turn out so soft. As I used wheat flour / atta, the water content needed was a bit more and I have adjusted it in the recipe. For filling, you can use any spicy or sweet filling. Think about sweetened coconut, chocolate ganache or any other spicy filling with mushrooms or cauliflower or any meat filling if you are a meat lover. The list is endless. As I had boiled potato at hand, I cooked the filling while the dough was resting for five minutes. But you can also make the filling ahead and allow it to cool before starting to knead the dough. If your buns doesn’t brown at top, place them for the last five minutes on the top rack near the filament. They will turn beautiful.
Makes 6 Buns
Ingredients:
Instant Yeast-1 tbs
Water-1/2 cup + 1-2 tbs
Veg Oil-2 tbs
Sugar-2 tbs
Salt-1/2 tsp
Wheat Flour / Atta -1 3/4 cup
For The Filling:
Oil – 1 tbs
Onion – 1
Potato – 1
Crumbled Paneer – 1/4 cup
Red Chilly Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Jeera Powder- 1/4 tsp
Salt – to taste
Aamchoor – 1/2 tsp
Procedure:
For The Filling:
Heat oil and add onions.
Sauté until translucent.
Add boiled, peeled and mashed potatoes, paneer, chilly powder, coriander powder, jeera powder and salt.
Mix well.
Cook for a minute or two.
Add aamchoor, give a nice stir and switch off flame.
Allow it to cool completely.
For The Buns:
In a bowl mix together flour, sugar, salt and instant yeast.
Add oil and mix.
Add water and mix to form a soft dough.
Knead the dough for 3-5 minutes, dusting with more flour if sticky.
Divide the dough into 6 equal portions.
Pat each ball into a disc, place some filling inside and bring all sides to the centre.
Make sure that it is sealed properly.
Shape each into a round ball and place three inches apart on a greased baking tray.
Cover with a towel and set aside for 10 minutes.
By the time preheat oven to 225°C.
Brush the top of the balls with milk and sprinkle some sesame seeds.
Bake for 10-20 minutes or until the buns are nicely golden.
Remove from tray and enjoy.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62
45 minutes stuffed Whole Wheat Buns
Ingredients
Ingredients
- Instant Yeast-1 tbs
- cup Water-1/2+ 1-2 tbs
- Veg Oil-2 tbs
- Sugar-2 tbs
- Salt-1/2 tsp
- Wheat Flour / Atta -1 3/4 cup
For The Filling
- Oil - 1 tbs
- Onion - 1
- Potato - 1
- Crumbled Paneer - 1/4 cup
- Red Chilly Powder - 1/2 tsp
- Coriander Powder - 1/2 tsp
- Jeera Powder- 1/4 tsp
- Salt - to taste
- Aamchoor - 1/2 tsp
Instructions
For The Filling
- Heat oil and add onions.
- Sauté until translucent.
- Add boiled, peeled and mashed potatoes, paneer, chilly powder, coriander powder, jeera powder and salt.
- Mix well.
- Cook for a minute or two.
- Add aamchoor, give a nice stir and switch off flame.
- Allow it to cool completely.
For The Buns
- In a bowl mix together flour, sugar, salt and instant yeast.
- Add oil and mix.
- Add water and mix to form a soft dough.
- Knead the dough for 3-5 minutes, dusting with more flour if sticky.
- Divide the dough into 6 equal portions.
- Pat each ball into a disc, place some filling inside and bring all sides to the centre.
- Make sure that it is sealed properly.
- Shape each into a round ball and place three inches apart on a greased baking tray.
- Cover with a towel and set aside for 10 minutes.
- By the time preheat oven to 225°C.
- Brush the top of the balls with milk and sprinkle some sesame seeds.
- Bake for 10-20 minutes or until the buns are nicely golden.
- Remove from tray and enjoy.
Stuffed buns are on my to do list since long , your version is tempting me to bake some , they look fantastic !
Gayathri very good Recipie..what if I have only.normal.yeast?can I proof it add it.and give some.extra rise time.will it do?
Yes Sruthi, use some water from the recipe to prove yeast and then add it to the flour.
How do I use active dry yeast in this receipe..will the measurements be same of 1 tablespoon?
Yes, use same amount but prove it with some water from the recipe before using.
Looks good!!! Nothing better than homemade healthy buns
Such a fantastic stuffed bun Gayathri!..too good..
They look amazing! The stuffing sounds delicious!
Just tried this and it turned out perfect!!! Stuffed with grated zucchini, cabbage, basil and oregano, to serve with pasta! Thank you so much for this amazing recipe!
Lovely, I had modified your 40 minute burger buns to stuffed buns as well but with 50% whole wheat flour. I must try these soon.
Thank you so much for posting these
PS. Your baking sheet looks beautiful
wow, 45minutes buns, i would like to grab and have some rite now.
Great recipe! Very healthy. I’ve a doubt here, is the baking temperature also 225 degree?
Yes. Preheat and bake at the same temp.
Wow those buns looks addictive.Love the use of whole wheat here.
Yumm Gayathri. Your buns look and sound so delicious. Love the use of wholewheat flour in there.
Flavorful stuffing and buns look delicious.
I am sure they are very tasty and addictive 🙂
Loved your recipe Gayathri… Came out so well …
What a flavorful filling
Lovely will definately try it…
A very tempting recipe… i have a doubt do we need to proof the bread once before we fill it up with the stuffing and another time after filling it up?
No, you don’t have to. Once you make the dough, fill it and do the proving.
Which brand of instant yeast have you used. This recipe surely looks tempting. Will try it out
I have used Angel brand..
Hi Gayathri, thank you for another great recipe. I’ve tried this a couple of times and the base of the buns browns way faster than the top. How do I allow even browning?
Thanks!
Do you keep both the filaments on? If so, then for the last five minutes of baking, place the tray on the top most rack so that the top browns and the bottom gets less heat.
These buns were lovely, thanks for sharing 😀
Lovely breakfast my family had today.. All thanks to you.. A small doubt.. can i double t recipe to get more buns or is there any care to b taken for t amount of yeast??
Yes you can double the recipe. Use 1 1/2 times the yeast.
Yes you can double the recipe. Use 1 1/2 times the yeast. And I am so glad you liked it.
Excellent recipe, made it today for thanksgiving! Made smaller ones for kids with tutti fruity in them love you website !
Hi mam ,I followed your all receive.nice and easy to understand. Buns require otg or microwave oven? Tell me the time and temperature. I v lg brand microwave oven.
I have made these in OTG, but you can also make it in MW convection mode. I have given all the details in the recipe itself.
awesome recipe…easy to make…tasty to eat…no proofing time…thank you for the lovely stuffed wholewheat buns…
Thanks for trying!
Hi I followed the recipe and also had used active dry yeast n as per ur instruction in one of comments used 1 tbsp of yeast in water ….but the buns base burnt fast and the dough didnt appear to be cooked so put it back and at lower temp and cooked it looked kind of ok..but not like urs…what went wrong…is it cold I kept the tray in the middle or should I have kept in top and only heat the bottom heating rod? I had kept both heating elements on and kept tray in the middle?
Your settings sound perfect. Have you checked your oven temperature using anoven thermometer? Looks like it over heated and burnt the buns.
Ya my oven heats up faster so usually dont go as per normal time instructions.. outside it appeared cooked but inside here n there it wasn’t…can I help….I loved the recipe and esp the idea of wheat plz help
Reduce temperature by 20 degrees and bake. It would help.
Hi Gayatri,
I’m seeing your blogspot for over 1.5 months only but I’m in total live with ur eggless baking concepts. I wanted to try a cake from your recepies but as the weather is cold, my family wanted something hot and spicy today. So I tried this stuffed buns and every one has become fan of you in my home now.
Thankyou,
VR.
That is wonderful. Thank you so much for sharing your experience!
The buns look so so yummy.. would love to see the ingredients in grams also! Thanks Gayathri mam
Will add it. Thanks for the suggestion!
Hello mam, if i make double of this recipe can i keep the second batch in fridge while 1st batch is in baking process or we can keep the 2nd batch outside..
Yes, you can do that. Keeping it outside would result in over proving.
Hi. I would like to use the stuffing of one of previous post of caterpillar rolls .Panner and cheese stuffing as my granddaughter loves them .But with whole wheat.
You can try using this dough and pair it with paneer stuffing.
Hi in a stand mixer how much time do we knead.
Three minutes would do.
These buns are amazing..I have made both the paneer and the chocolate buns and they have been highly appreciated..my friends are learning these buns from.me..thanks Gayathro.for this amazing, easy recipe..
THe buns look gorgeous. Thank you so much for sharing it!
Hi, can the same recipe be tweaked a little to make sweet buns?
Yes, definitely. Add some sugar in the dough and reduce liquid accordingly as sugar melts and your dough might become too sticky.