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Stuffed Buns (Buns stuffed with Vegetables)

Posted By Vardhini On July 16, 2012 @ 6:07 pm In Baking,Bread,Gallery,Healthy Recipes,Italian,Kid Friendly,Snacks | 13 Comments

Veggie Stuffed Buns | Cooks Joy

There was a period a couple of months ago, where I was baking with yeast very often. The temperatures are close to 100F now and I have been baking less these days. My kids love yeast breads and I decided to stuff the buns with vegetables, so I could sneak in some healthy stuff. The filling is basically the same one I use for veggie puffs. You could use any filling of choice and any veggie of choice. The pictures are reminding me of the buns and I have to make some soon :) . Off to the recipe.

Veggie Stuffed Buns | Cooks Joy

Stuffed Buns

Print RecipeVeggie Stuffed Buns | Cooks Joy

By Vardhini Published: July 16, 2012

  • Yield: 12 buns
  • Prep: 2 hrs 30 mins
  • Cook: 30 mins
  • Ready In: 3 hrs 0 min

Buns stuffed with mixed vegetables.

Ingredients

Instructions

  1. Prepare the dough as shown in calzone recipe. Allow to rise just once.
  2. Heat oil and splutter mustard seeds. Add urad dal and saute until it turns golden brown. Add onions and saute until it is done.
  3. Add the vegetables, salt, turmeric, chilly powder and garam masala. Sprinkle water for the vegetables to cook. When the vegetables are cooked, mash and keep aside.
  4. Take the dough and divide into 12 pieces. Roll each piece into a small circle and place a tablespoon of the filling in the center. Bring the edges together and seal on top by pinching. Repeat for all pieces.
  5. Place the stuffed balls in a lightly greased baking sheet and allow to rise again. It took around an hour for the balls to double up in size.
  6. Brush with egg white or milk and bake in a preheated 350F oven for 25 - 30 minutes until the tops are golden brown.

My Notes

  1. If using active dry yeast, proof it first with some warm water and sugar and then add to flour. You can add the same amount of yeast as mentioned. For proofing : Mix active dry yeast, little luke warm water(about 1 oz.) and sugar. When it gets frothy, add to the flour. Skip adding sugar to the flour since we have already added it for proofing.

Pictorial

1

Prepare dough following calzone recipe. Allow it to rise once.

Heat oil and splutter mustard seeds. Add urad dal.

2

Dal has turned golden brown.

3

Add onions.

4

Saute until onions are done.

5

Add potatoes, cauliflower, carrots and peas.

6

Add salt, chilly powder, turmeric and garam masala.

7

Mix well and sprinkle water for the vegetables to cook.

8

Vegetables are cooked.

9

Mash the vegetables.

10

Filling ready.

11

Divide the dough (that has risen once) into 12 pieces.

12

Take a piece and roll into a small circle.

13

Place a tbsp of the filling in the middle.

14

Bring the edges together to seal.

15

Pinch on top and seal it.

16

Sealed side down. Repeat for other pieces.

17

Place the balls on a lightly greased baking sheet and allow to rise again.

18

About an hour later. Balls have doubled up.

19

Brush with egg white or milk. Bake in a preheated 350F oven for 25 – 30 minutes until the tops are slightly browned.

20

Out of the oven.

Tasty buns ready.

Veggie Stuffed Buns | Cooks Joy

Enjoy!

Linking to Bake Fest #9 hosted by PradnyaLets Cook – Bread and Yeastspotting.

Kitchen Chronicles – Only Vegan

 


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