her buns looked so drool worthy and the way she had shaped the buns looked like a pro
i have just altered the flour used and i have not added gluten,the rest is the same as the original version. the original recipe is here
All purpose flour - 2 cups
wheat flour - 2 cups
Salt - To taste
Baker's yeast - 2 1/2 tsp
Warm water - 1/4 cup
Sugar - 1/4 tsp
Yogurt - 1 tbsp
Olive oil - 1 tsp
Curry leaves - 2 tbsp chopped
Parsley - 2 tbsp chopped
Pepper - 1/2 tbsp
Sesame seeds - 1 tbsp
- Soak yeast in warm water along with sugar and let it sit for 15 minutes to foam and activate.
- Meanwhile in another bowl, mix the dry ingredients - flour, salt and pepper.
- Mix the dry ingredients with the activated yeast mixture, add oil and yogurt. Add the herbs and knead on a floured surface. Knead for 13-15 minutes by hand, or use a kneader attachment on the mixer. The dough should be soft and smooth.Cover and let it sit in a warm place for about 1 1/2 hours or till it doubles in size.
- After that, take the dough, fold it over 3 or 4 times, releasing the air bubbles. Pinch into smaller balls, roll them neatly and firmly. Place it on a baking tray with enough room to expand while baking.
- Cover with a cloth and place in a warm place again to rise. This method is called proofing
- Preheat oven to 375 F.
- After an hour, brush them with oil or an egg wash on top. Sprinkle sesame seeds and bake till the buns are golden brown on top.
- Let it cool and slather with a spread/butter of your choice and devour.
sending these across to Low Fat (eggless) baking event by madhuram
also sending these to yeastspotting at wildyeast