Whole Wheat Veggie Buns – Masala Buns

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    The best part about baking at home is that one can come up with healthier versions of things which aren’t that healthy when purchased from the market. For example the buns which we buy from the grocery store are made using all purpose flour but when you bake at home you have the option to make them healthier. I have been thinking of making whole wheat buns for some time now and I finally got around making them.

    Rather than making regular buns I stuffed them with some veggies. One can try all sort of stuffing here, I used onions, potato and paneer [Indian cottage chesse] but other veggies would taste great too. Also you can fill these buns with garbanzo beans or chickpeas, the options are endless.

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    These spiced buns are also a great snack option when you want to munch on something healthy. Also a great way to make your kids eat the veggies!

    Like with breads, use a good quality yeast for making buns too. I use instant yeast in my recipes directly, it saves time as I don’t need to proof it but in case you use dry active yeast, proof it first by mixing it with warm water and some sugar. The yeast will take around 10 minutes to proof and it can then be added in the dough. But yeah you skip this step with instant yeast.

    It’s fine to use either warm milk or water in the recipe but if you want the buns to be really soft use milk. Water will work just fine but milk results in softer bread.

    Again using egg is optional, it makes the buns softer and hence I use them in my recipe. If you don’t eat eggs, simply skip and follow the rest of the recipe as it is.

     

    Yield: 8 whole wheat veggie buns

    Ingredients

    For the buns

    Whole Wheat Flour: 2 cups

    Bread Flour: 1/2 cup [all purpose flour can also be used]

    Milk/Water: 1 cup, warm [temperature around 110 F]

    Instant Yeast: 1/2 tbsp

    Sugar: 2 tbsp

    Egg: 1, small

    Salt: 1 tsp

    Olive oil: 1 tbsp

    Sesame seeds: 2 tsp + to sprinkle on top

    Sunflower seeds: to sprinkle [optional]

    Butter: melted, to brush on top of the buns

     

    For the filling

    Onion: 1, small, finely chopped

    Potato: 1, diced into small cubes

    Paneer: Β 1/2 cup, scrambled

    Cumin seeds: 1/2 tsp

    Coriander powder: 3/4 tsp

    Red chilli powder: 1/4 tsp

    Chaat masala: 1/4 tsp

    Pav bhaji masala: 1/4 tsp [garam masala can also be used]

    Paprika powder: 1/4 tsp [optional]

    Salt: to taste

    Oil: 1 tbsp

    Coriander leaves: to garnish [finely chopped]

     

    Steps

    Making the filling

    1. In a pan add oil, once hot add in the cumin seeds. When the seeds crackle, add in the chopped onions. Saute for 2 minutes on medium flame.

    2. Add in the coriander powder, pav bhaji masala, red chilli powder, chaat masala, parprika powder. Roast the spices for a minute and then add the chopped potatoes and mix. Cover and cook the potatoes for 2-3 minutes.Β One can also use boiled potatoes here.

    3. Once the potatoes are done, add the paneer and mix. Add in the salt and saute for a minute or two and switch off the flame. Garnish with coriander leaves. The filling is now ready, set aside and let it cool down to room temperature.

    Whole-Wheat-Veggie-Buns-Recipe-Step-1-notitle-cwmMaking the buns

    1. In a steel bowl of your stand mixer with paddle attachment, mix together whole wheat flour, bread flour, instant yeast, sugar, salt and oil.

    2. Add egg and slowly start adding the warm milk/water so that it all starts coming together as a dough. Once the dough starts coming together, remove the paddle attachment and place the dough hook in stead. Let the dough hook knead the dough for 5 minutes till it becomes all smooth. Keep the speed of your mixer at 3-4. In case you are using hand mixer, mix in everything and then knead the dough with your hands till it’s all smooth, around 10 minutes.

    3. Once the dough is done, place it in a bowl and smear it with some oil. Cover with a plastic wrap and keep in a warm and enclosed space like an oven for 1 hour. You can preheat the oven to 200 F degree and then switch it off and then place the bowl inside for 1 hour. That’s what I did and it worked well.

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    4. After an hour, the dough will rise, punch it with your hands and flatten it. Knead the dough for a minute using your hands or in the stand mixer.

    5. Divide the dough into 8 parts, use a kitchen scale if you want the buns to be of equal size.

    6. Roll the balls and using your thumb make a dent in the center for the filling.

    Whole-Wheat-Veggie-Buns-Recipe-Step-3-notitle-cwm7. Take 1-2 tsp of the filling and put in the center of the dough.

    8. Pinch the dough from all sides to seal the filling.

    9. Roll the dough in between your hands and make it as smooth as possible.

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    Preheat the oven to 375 F degree.

    10. Apply butter/oil on the buns and sprinkle sesame and sunflower seeds on top. Cover them with a kitchen towel or plastic wrap and place them again in a warm and enclosed space for around 20 minutes.

    11. After 20 minutes, the buns would rise though not double in size.

    12. Place the buns in a baking tray and bake at 375 F degrees for 15-17 minutes. Bake till they appear golden brown in color. The buns when done will sound hollow when tapped at the bottom.

    Whole-Wheat-Veggie-Buns-Recipe-Step-5-notitle-cwmApply some more butter on top of the buns before serving.

    Enjoy these veggie buns with a cup of tea!

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    * You can use 100% bread flour or all purpose flour in stead of using a mix of whole wheat and bread flour.

    * Use a good quality yeast, preferably instant yeast. If you are using dry active yeast don’t forget to proof it.

    * Get creative with the filling, there are way too many veggies that can be used here.

    * Use milk for softer buns.

    * Make sure that water/milk is not hot. It should just be warm enough.

    7 thoughts on “Whole Wheat Veggie Buns – Masala Buns

    1. Hey manali, the buns came out really well! Tell me, for a large batch (30 nos.) to baked early in the morning, how can prep the day/night before in addition to preparing stuffing before..

      1. Hey Suma, glad the buns came out well πŸ™‚ here’s what you can do – after the 1st rise fill the buns with the stuffing and then place them in a baking tray, cover with a cling sheet and refrigerate overnight. In the morning, take the tray out and keep it in some warm place for 45 minutes so that they rise again (2nd rise) and then bake them. Basically everything is same except you do the 2nd rise in the morning. Hope this helps πŸ™‚ and I am pretty sure this will work!

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