Whole Wheat Onion Buns

As I was browsing through my old posts that I had shared on my favourite baking group on face book, I found these cute whole wheat buns. I thought that this should definitely get a place in my blog, don’t you all agree? This was baked during the days when I had just stared my journey with yeasts. Look at the crumb texture, isn’t it extremely soft and porous? Not even a pinch of maida, no gluten, no chemicals or preservatives, this can be served as an excellent snack along with your evening tea or coffee.

Ingredients:

• Wheat flour 250 gm (2 cups)
• Instant yeast 1/2 tsp
• Sugar 1 tsp
• Salt as required
• Milk plus water 1 cup
• Olive oil 2 tbsp
• Mozzarella cheese as 1-2 tbsp
• Spring onions finely chopped 1/2 cup
• Butter 1-2 tsp

Method:

• Mix wheat flour, salt, sugar and yeast well. Add the milk-water mixture and combine.
• Add olive oil and knead well for 10-12 minutes till you get a soft elastic dough.
• Keep it in an oiled bowl covered with a cling film till it doubles in size ( roughly an hour ).
• Meanwhile, finely chop the spring onions finely. Add some butter and salt into it. (egg eaters can even add an egg or half of an egg into this mixture).
• Gently punch the dough and divide into equal size balls. ( my dough weighed 499 gm, so I got 10 balls of approximately 50 gm each ).
• Keep the balls in an oiled tray or a tray lined with parchment paper.
• Make incisions in the shape of a cross on the balls with a sharp knife or scissors and stuff the spring onion mixture into it.
• Top these with shredded or finely cut cheese. Keep these covered loosely for 30–40 minutes.
• Bake in a preheated oven at 180 degree celsius for 25-30 minutes or till u get a nice golden crust on top. Cool and serve with dip of your choice.

Notes:

• You can make these with 100% maida or 50:50 maida and whole wheat too. For more softness, you can add an egg to the dough and adjust the water-milk ratio accordingly.