Making some soft sandwich buns with wheat flour has been my aim for some time. Sometimes back I made wheat brioche buns and with a little change in the recipe I tried them yesterday. The buns were super soft. I loved the texture of the buns. The important ingredient which helps with the softness and texture is butter. So don’t skimp on it. The dough is rather loose when compared to the usual dough I make. But don’t be tempted to add more flour. Use a dough scraper to help you with the kneading part. And an important point to be noted with any wheat bread recipe is don’t knead the dough for more than 3-4 minutes. Whenever I over knead the dough, it has tears on the top. But 3-4 minutes of kneading time gives the perfect smooth topped bread or roll. I haven’t mentioned the time for first proving because, every place differs. My place is so hot that it takes only 45 minutes for the dough to double, but in cooler places, the time taken will be more. So look for double the volume of dough. And for the second proving, just don’t let be out more than 20 minutes. There will be lots of oven rise. So if you leave it outside for long, combined with the oven rise, your bun’s top will definitely form tears. Keep all these pointers in mind while baking and I am sure you will bake a perfect batch of buns.
I have also made a video to demonstrate the making. Take a look at it to see how the dough is and how the buns turn out. If you like my video, subscribe to my channel, like my video, comment and share it with your friends.
Makes 6 Buns
Wheat Flour / Atta – 2 cups / 230 gm
Salt – 1/2 tsp
Sugar – 1/4 cup / 50 gm
Instant Yeast – 1 1/4 tsp
Unsalted Butter – 1/4 cup / 50 gm
Milk – 1 cup / 200 ml
Vinegar – 1 tbs
Milk + Honey For Milk Wash
Mix vinegar to milk and set aside for 5 minutes until it curdles.
In a bowl mix together flour, salt, sugar and instant yeast.
Add the curdled milk to the flour mix and mix until incorporated.
It may look dry but after adding butter it will be perfect.
Add unsalted butter and mix to incorporate. The dough will be quite loose.
Take it on counter and with the help of a dough scraper, knead it for 3-4 minutes.
Keep the dough in an oiled bowl, cover with cling wrap and set aside until it doubles.
Preheat oven to 200°C.
Take the dough to the counter, divide it into six equal portions. Shape each portion into a tight ball.
Arrange them on a greased tray.
Cover with a towel and set it aside for 15 – 20 minutes.
Mix little honey in milk and apply it on the buns using a brush.
Sprinkle sesame seeds.
Bake in the oven for 20 – 25 minutes until evenly browned on top.
Cool on wire rack and use it.
And please do like my FB page https://www.facebook.com/GayathriKumarsCookSpot
And Follow on G+ https://plus.google.com/+GayathriKumar/posts
Pinterest – http://www.pinterest.com/gayathriraani/
Instagram – https://www.instagram.com/gayathriraani/
For more interesting video recipes visit https://www.youtube.com/user/gayathriraani