Chocolate Pull Apart Mini Buns

Ingredients:

• Whole wheat flour 200 gm
• Instant yeast 1/2 tsp
• Milk powder 2 tbsp
• Sugar 1 tsp
• Salt to taste
• Oil or butter 2 tbsp
• Milk plus warm water (50:50) 1 cup minus 2 tbsp
• Nutella or chocolate ganache as required

Method:

• Mix whole wheat flour, milk powder, sugar, salt and instant yeast. Add milk-water mixture to the dry ingredients and mix thoroughly.
• Add oil and knead into a smooth and soft elastic dough for 10-12 minutes. Allow it to rise in an oiled bowl covered with cling film for an hour, or till it doubles in volume.
• Gently punch the dough and knead for 1-2 minutes on a floured surface.
• Divide the dough into equal sized small balls. ( I made 20 balls each weighing around 19-20 gm )
• Roll each piece into a small disc and cup it in your hand. Fill it with nutella or chocolate ganache and seal it well. Roll it tightly into a bun by cupping it in your hand and rolling it on the counter.
• Arrange these mini buns in an oiled cake pan leaving some space in between the buns to allow it to rise. ( I have used an 8 inch round cake pan).
• Apply milk wash on the top to prevent it from drying. Cover it with a big lid and allow it to proof again for 25-30 minutes till it puffs up.
• Preheat the oven for 10 minutes at 180 degree celsius.
• Bake the rolls for  20-25 minutes. Now apply milk wash again on top and increase the temp to 200-210 degree celsius and bake for another 3-4 minutes till the crust is golden.
• Remove from oven and apply butter liberally on the top. Allow it to cool on a wire rack.

Notes:

• Its fully 100% whole wheat flour, yet the texture is very soft and fluffy. You can add some chopped nuts or choco chips too inside the buns along with nutella or ganache.
• You can use the left over ganache and make these like I did.
• The filling can be altered according to one’s choice.