I love savoury baking a lot than baking cake or cookies… I have tried this buns for 2-3 times and I just simply love it. I am now hooked to my pizza base dough and use it as basic dough for other bakes like I have used for
Garlic buns and
Stuffed masala buns too.This time I have replaced a part of maida with atta with no compromise in taste.This is simple and you can make it for either BF or for tea time snack…
Ingredients:
| Maida/All purpose flour | 1 cup |
| Wheat flour | 1/2 cup |
| Active dry yeast | 1 tbsp |
| Milk | 1/4 cup |
| Water | 1/4 cup |
| Olive oil | 1/8 cup |
| Sugar | 1/2 tbsp |
| Salt | 3/4 tsp |
| Chopped garlic | 1 tbsp |
| Chopped coriander | 1 & 1/2 tbsp |
| Chilli flakes | 1 tbsp |
Method:
- Sieve the flours together in a large bowl and make a dent in the centre. Heat the milk and water little(luke warm) and add sugar,yeast to it and mix well to dissolve yeast completely.
- Optional step if you are not sure about the yeast quality: Proof the yeast before using in the recipe. Yeast smell dominates because it have not worked properly in the dough. So first mix and dissolve yeast completely in luke warm milk +water + sugar. It should be luke warm, not hot, otherwise you may kill the culture. Once completely dissolved, keep aside for 5 to 10 minutes. It should raise and become frothy. Now, use this to make the dough. If the milk doesn't raise or froth, it is not active yeast, it will not give good results, so better change your yeast, always use fresh stock.
- Pour this mixture in the dent, add olive oil,salt,chopped garlic,coriander and the chilli flakes and gather to make a pliable and loose dough.
- Apply oil over the dough and cover the mouth of the bowl with a cling wrap with enough room for the dough to rise.Keep in a warm place for an hour.
- After an hour the dough should have raised well(refer picture).
- Punch down the dough and make six equal sized balls and arrange it in a greased baking tray. Pre heat the oven to 190oC . Till then the dough balls we have made will again rise a bit.
- Brush the buns with milk and bake the buns at 190oC for 13-15 minutes or untill the top starts turning golden colour.
- Brush again with butter on top..
and enjoy with butter when its still warm!!
Notes:
- The dough should be very pliable and soft,if its stiff and tight you may not get soft buns.
- If your dough doesnt rise then your yeast is not active,you may not get soft buns either.
- Tastes and smell great even after cooling down.
- You can add along chopped green chillies too for extra hotness!
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This looks so good ...yum ..now I feel why you didn't bring this along ;)
ReplyDeleteOh Raji. Same pinch. I made them last week and the kids loved it so much. Yet to post though. Love your step by step pictorial.
ReplyDeleteJust love them...even I use half maida nad half wheat flour for this...healthy too..:)
ReplyDeleteLooks very tempting....Fluffy and soft buns, have come out super good!
ReplyDeleteLooks tempting and too good. Love the idea.
ReplyDeleteWhat yummy looking buns. Slurp :))
ReplyDeleteLooks so delicious Raji, thts a beautifully baked bread:)
ReplyDeleteOMG...I am bowled over by looking at these gorgeous buns....a cup of tea and maybe 1 or 2 of these buns would make me happy :)
ReplyDeleteSuch delicious looking buns...Your step wise pictorial makes it seem so simple...I'm surely going to try it out...
ReplyDeletewonderful pics and explanation.....lovely buns...
ReplyDeleteI love khara buns and they look so lovely..yumm
ReplyDeletewhat a recipe. am going to make it asap.
ReplyDeleteooh what a gorgeous looking bus. What a combo of fantastic and simple ingredients. Amazing clicks with detailed explanations and note
ReplyDeletesecond picture is really droolworthy, the inside looks perfectly cooked. akka appove sonna, try pannu nalla varumnu. Will do soon :)
ReplyDeleteLooks awesome..Perfect teatime snacks...
ReplyDeleteSunanda's Kitchen
Wowwwwww.. Wonderful recipe raji.. looks so tempting and perfect.. thanks for the recipe.. love the presentation too :)
ReplyDeleteThis is my fav bun from my childhood days. There is a famous bakery near our locality(in Kerala) which sells this...whenever I visit India this is my first thing to have from that bakery..I have tried it once and will post the recipe soon... Only some slight changes in the recipe.. ur khara buns looks simply drool worthy...I am drooling....slurp..wish I could grab a few...Any ways few more days to go...I will go directly to that bakery from the airport...hahahaha...ur clicks are so superb especially the first one...love it.
ReplyDeleteDr.Sameena Prathap16/5/11 17:24
wow...yummy and tasty buns dear...:)Lovely clicks too!!:)
ReplyDelete[email protected]
http://www.myeasytocookrecipes.blogspot.com/
Wow..they look so delicious..would love to have it anytime
ReplyDeletelooks so nice..
ReplyDeleteLove love them, till now i have not made any savoury breads, i would love to makes once a filled one, these look absloutley perfect and yumm.
ReplyDeleteWow ! these buns look amazing. A must try :-)
ReplyDeleteDeepa
Hamaree Rasoi
I am totally bookmarking this one - I am constantly trying to find ways of making breads stand alone dishes and I am sure this will be a super hit in my home - Thanks for another marvelous recipe raks :)
ReplyDeleteThey look extremely soft and kara buns were my staple sustained food during pregnancy:) I do not need excuses to bake them, but I do have one now! That I am longing for them looking at your pictures is reason enough to bake them soon!
ReplyDeleteThey look super delicious and perfect. Buns are my nightmare :( I have failed thrice and havent found the reason for it yet :( Wish you were here next door to show me a demo and share those buns with me :)
ReplyDeleteAbsolutely delicious and perfect buns..looks fabulous.
ReplyDeleteCoincidentally, only yesterday I was planning to make some khara buns and now here you are with these perfect buns ~ looks splendid!
ReplyDeleteUS Masala
Prefectly baked buns, simply inviting..
ReplyDeletethats a great one to choose..its something new for me
ReplyDeleteLove anything savory .. got to try this out.
ReplyDeleteVardhini
VardhinisKitchen
they look so cute and yum!!
ReplyDeleteSmitha
Wow tempting and delicious,looks so inviting.
ReplyDeleteloved the recipe..nice clicks..looks so yummy!!
ReplyDeleteperfectly baked n simple delicious...
ReplyDeleteLooks absolutely perfect!
ReplyDeletePerfect buns...Love the colors and texture..
ReplyDeleteyum, what a great looking bun, bookmarking :)
ReplyDeleteyummmmmmmmmmmm yummmmmmmmmmm..pics are lovelyyy!
ReplyDeletePerfect khara buns....super soft and yummy!!
ReplyDeletekhara buns looks awesome perfect.
ReplyDeleteThe buns look so delicious..Cooked perfectly and looks very soft...
ReplyDeletewow that look so tempting. love them at the bakeries.
ReplyDeletePerfect snack.. Should try this for sure..
ReplyDeleteThese buns brings back so many memories of Bangalore bakeries !Looks beautiful Raks and would love to have this snack along with tea.
ReplyDeletelooks gorgeous, I've already made those savory buns from ur blog, and again this one is also bookmarked..Thanks for sharing raks..
ReplyDeleteThis should make a perfect snack with tea. Bookmarked!
ReplyDeleteHey Raji, now that I've got the hang of baking breads :P would love to bake these..am bookmarking these:P thanks.
ReplyDeleteDelicious buns!! Loved the pics too..
ReplyDeleteIts tea time in Chennai...kara buns and tea would be perfect.Wish I could have some right away..
ReplyDeleteLokks absolutely divine... Bookmarked!
ReplyDeleteI started a blog recently. Kindly take a look at it when you get a chance.
http://recipecongeries.blogspot.com
WOW this khara buns looks damn good..super :))
ReplyDeletehttp://vegetarianmedley.blogspot.com/
this is one gorgeous buns..the flavors are just amazing..
ReplyDeleteTasty Appetite
Event: Letz Relishh Ice Creams
Gorgeous looking buns. simple love them. Wish to have one :)
ReplyDeleteNever tried buns savory before--sounds like a great idea! Lovely and tempting clicks!!
ReplyDeletePerfectly baked buns,luv the savory version...thanks for the recipe.
ReplyDeletewow, this looks sooooo tempting. i have never heard of this. khara bun-na i thought the stuffed masala buns. will try this. I tried the normal buns that you made and it came out well. didnt take the pics though..next time :)
ReplyDeleteWow Raks..you've become a pro in baking now!!Khara buns look inviting!!
ReplyDeletewow, the buns look lovely, I love baking khara buns in the way we bake in our bakeries check out on my blog sometime when you have time, nothing special we add dill leaves, onions and chillies.
ReplyDeleteI really have to ask this.. In what oven do u bake all these, in a traditional wall oven or in the convection mode of a microwave oven.? its really superb... I dont have a traditional oven, so ur answer will really help me... Thanks
ReplyDeleteI baked in convection mode of a microwave oven...
ReplyDeleteYummy looking buns.
ReplyDeleteI tried the same @home. It was a little moist inside (though a toothpick inserted came out clean) and the top was not as brown as yours. Let me know my mistake
Thanks
try proofing the yeast,i.e; keep the yeast mixture after step 1. If it rises, then ur yeast is active and buns should come out good. Did your dough raised properly?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteAmazinggggggg recipe. Loved how it came out. The flavour was just right (not overpowering, not too mild). The buns came out so beautiful and soft with a nice crunchy crust (i used an egg wash on the surface). Hubby called it The Perfect Snack !!!! They were over before i could snap a pic !!! This will now b a regular at my home. Will share pics the next time i bake :)
ReplyDeleteFor all those having an issue with the dough not rising, try proofing it in the oven (preheat at 175 F for 5 mins and then switch off) and place a big bowl of boiling water at the bottom of the oven. This increases the humidity of the oven helping the dough to raise. I live in NJ and was having trouble with rising until i tried this method.
ReplyDeleteHope this helps :)
Kamini, thats so sweet of you to give the feedback and a trouble shooter too :) Love you!
ReplyDeleteIm literally addicted to ur blog now. This Diwali all my sweets are going to b from here !!! Cant wait to try them all :) You r super good ...
ReplyDeleteHaha, thank you!
ReplyDeleteTried this bun and came out really good...thanx for the recipe,we enjoyed it a lot...I posted it on my space too...if u wish drop by to see those mini buns :)
ReplyDeleteThanks Sangee :)
ReplyDeleteHi Raks,
ReplyDeleteCan you give some general tips for baking?
1) Should everything be baked in the lowest rack possible? My lowest rack would be say 1 inch from the bottom of the oven. I always have a doubt if I can use that or raise it to the next rack which would be 3 inches from the bottom.
2) Do cakes, pizzas, cookies, buns etc need to be baked in the same rack?
Hi priya,
ReplyDeleteMine doesnt have any rack , so i keep at the bottom only. But my friend has OTG and she bakes all in middle rack. Sometimes in upper rack for cookies she said. Hope this helps.
Thanks for your prompt reply!
ReplyDeletehey Rak's,
ReplyDeleteSeeing this recipe i need to buy the oven and start baking , can u pls suggest the type of oven should i buy.
mail me at [email protected]
Geetha
Tried them today with three more ingredients .... chopped onion, ginger and cumin seeds ...thanks for the recipe :)
ReplyDeletewhere can i get yeast from?
ReplyDeleteHow can i use the instant yeast in this recipe?
ReplyDeleteIf using instant yeast just mix 1 &1/2 tsp of yeast in yhe flour itslef. No need to dissolve in milk. But knead well. Otherwise follow the same. Sorry for my late response. I know I am very late :(
Deletecan we bake this in pressure cooker
DeleteI just made this and Stuffed Buns to accompany with tea and they came out perfect from oven.. Thanks for the recipe my husband enjoyed them alot :)
ReplyDeleteHi, I wanted to know if we can refrigerate the dough and use it next day morning..
ReplyDeleteYes cling wrap it to refrigerate. Next day bring to room temperature and let it raise. Then proceed as mentioned. Since garlic is there, not more than 12 hrs.
ReplyDeletehow many days is the shelf life for these buns?after baking??
ReplyDeleteIt should be consumed the same day you bake
ReplyDeleteHi, vry nice recipe.....I have a question , no need to knead the dough for 8 to 10 min? Just combine all the ingredients together like chapati dough ?
ReplyDeleteI did not knead it more. Just smooth like chapati dough and it was fine :)
ReplyDeleteHi mam,
ReplyDeleteI'm fan of your recipes. When ever I prepare bread items yeast smell is dominating even after baking?
How to overcome from it can please give me some suggestions.
Proof the yeast before using in the recipe. Yeast smell dominates because it have not worked properly in the dough. So first mix and dissolve yeast completely in luke warm milk +water + sugar. It should be luke warm, not hot, otherwise you may kill the culture. Once completely dissolved, keep aside for 5 to 10 minutes. It should raise and become frothy. Now, use this to make the dough. If the milk doesn't raise or froth, it is not active yeast, it will not give good results, so better change your yeast, always use fresh stock.
DeleteThanks for your immediate reply☺
ReplyDeleteMade these today & they turned out yummy.. I didn't get the texture though.. It was pale yellow.. Soft & cooked... Forgot to brush milk before baking but tht was the only variation from ur recipe... What could have gone wrong?
ReplyDeleteHi,
ReplyDeleteThis one sounds good of making bun by ourselves. Is it compulsory to use olive oil? or we can use our regular veg oil?
Sure you can use other oil or even melted butter.
DeleteHi, I love your blog, especially, because u explain, step by step, with pictures.
ReplyDeleteI wanted to know whether I can double this recipe? If so should I double all ingredients, esp, yeast?
Thanks in advance, Keep cooking and keep posting wonderful recipes. :)
Yes, except yeast :)
DeleteThanks. I bought all the ingredients to try this. But how many grams is your one cup?
ReplyDeleteMy cup holds 240 ml of liquid.
DeleteHi ur blog is so nice because of ur step by step pictures. I tried ur Kara bun came out very well in texture and taste but I didn't get the golden brown colour on the top. I don't know what went wrong. I didn't forget to brush with milk also. Please reply. Thank u very much. Happy cooking.
ReplyDeleteTry proofing the yeast. That is prepare the yeast liquid by dissolving yeast in luke warm water, sugar and milk as per the measurement. Keep aside for 10 mins, it should look frothy and raised. Then your yeast is good and can proceed to the recipe (use this to knead dough). If the solution remains plain and look same, yeast is not good and you cannot get good result with that. hope this helps.
DeleteThank you for your recipe.I tried it out and my family enjoyed it.Another day,I tried the buns adding some oregano and chilli flakes instead of coriander and chilli flakes.It was too good.Thank you once again.
ReplyDelete