I have a huge to-do list when it comes to bread baking. A few days back I tasted super yummy aalu buns from the Iyengar bakery nearby. I just couldn’t wait to try these.
Using whole wheat in a bake, often gives us the impression that the end product would end up dense or not so tasty. These buns [ though partly whole wheat] turned out super soft and spongy. I am waiting for hubby and the kids to get back home and pounce on these tasty rolls.
Give it a shot, you will love them.
Aalu Bun/ Potato Stuffed Rolls- Part Whole Wheat
I have a huge to-do list when it comes to bread baking. A few days back I tasted super yummy aalu buns from the Iyengar bakery nearby. I just couldn't wait to try these. Using whole wheat in a bake, often gives us the impression that the end product would end up dense or not so tasty. These buns [
Keep all the ingredients and equipment required ready on the work station.
Sift the whole wheat flour , 1 cup of all purpose flour, milk powder and salt together.
Mix 1 tsp of sugar, 1/4 cup of the warm milk-water mix and the yeast in a glass. Set aside for 5-10 minutes for the yeast to get activated [ the mixture gets frothy and releases a fruity alcoholic smell].
In a large glass bowl mix the remaining warm water-milk and the sugar.
Add the frothy yeast and give it a mix.
Mix in 1/2 cup of the all purpose flour [ that has not been sifted with the rest of the ingredients]. Use a silicon/ plastic spatula to mix well in a clockwise circular motion for 3-4 minutes.
Start adding the sifted flour 1/2 cup at a time. Mix in continuously with each addition.
After all the dough is added, mix in the olive oil a little at a time and continue to knead the dough well. [ I used a wooden spatula and a silicon spatula to press down, stretch and knead the dough. You can either do this or use your hands to knead. The dough may appear sticky to begin with but kneading for about 10-15 minutes would turn it smooth and elastic].
Knead the dough until it turns smooth and elastic [ pull the dough with your hands and see if it stretches quite a bit without tearing].
Grease a large bowl and roll the dough in it, to coat its surface evenly.
Cover the bowl with a damp cloth and keep it in a warm place for about an hour [ or until the dough doubles in size].
In the mean time prepare the filling. [ I have written the recipe for the filling in the last step to avoid any confusion. You can use any stuffing of your choice].
Gently deflate the dough and knead a little. Divide the dough into 5 equal parts.
Roll each part into a circle, pat it into a cup and keep the filling in the center. Seal the filling in by pulling the edges towards the center and pinching them together. Take care not to leave any gaps. Roll again between your palms into a neat round bun.
Keep the stuffed roll to be baked on a greased and lined baking tray. Repeat the above step with the rest of the dough.
Brush the top with oil and cover loosely with a cling film. Allow to double up in size [ around 45 minutes].
Preheat the oven at 180 degrees for 10 minutes.
Brush the top with milk and sprinkle sesame seeds [optional].
Bake at 170-180 degrees [ in the middle rack] for 20-25 minutes, until the top turns a lovely golden brown.
Remove from the oven, brush the top with melted butter and transfer to a cooling rack and allow them to cool for about 15-20 minutes. Enjoy them warm . [ In case you are storing them for later, allow to cool completely and then put them in a box. Warm them before serving].
For the Filling- Boil and mash 2 large potatoes. Heat a tsp of oil in a pan and add chopped onion .Fry the onions till they turn light brown. Add Chopped green chilly and 1/2 a cup of boiled green peas. Stir fry for about 3 minutes and take off the heat. Mix in the mashed potatoes, turmeric powder, asafetida, salt ,chat masala and chopped green coriander. Knead the mix until all the ingredients are well mixed. Make large lemon sized balls of this filling for the stuffed rolls. You can prepare this beforehand and store it in the refrigerator too.
You can experiment with the filling for these stuffed rolls. Or may be, just make plain regular buns too.
I made 5 large buns using this recipe. I found that better to fill in the stuffing.
The baking time and temperature may vary. Just check for the top to get a lovely brown shade and you are done.