Quick Buns

Few days back I had posted a No-knead whole wheat bread in the blog and I got an amazing response from my followers. I can understand that these days, most of us are hard pressed for time and we want recipes which can be made fast. Many don’t have the time for 10-12 minutes of kneading, 2 stages of proofing and so on. So, the below recipe is a saviour for such situations. There is no kneading involved and moreover

there is only one stage of proofing and hence the final result is ready within 70-75 minutes.

Yesterday evening, when I made a fresh batch of cocoa peanut butter for Neha, she requested me to bake some buns for her morning breakfast. Weekday mornings are usually quite hectic with preparing breakfast, lunch, packing, ironing, my morning walk etc. But such simple single rise buns are just brilliant for your busy mornings. Just mix everything, fold few times, rest for 4-5 minutes, shape them and proof till it doubles and you are ready to bake them. So from starting of mixing the dough to clicking pictures of the ready buns, you just need 70-80 minutes, now isn’t that awesome? So, what are we waiting for, let’s straightaway get to the recipe and check out the steps. Check the rolls n buns category in the blog for many similar recipes.

Ingredients:

• While wheat flour 150 gm
• All purpose flour 50 gm
• Semolina 50 gm
• Salt to taste
• Sugar 1 tsp
• Instant yeast 1/2 tsp
• Olive oil 1-2 tbsp
• Milk 1/2 cup (120 ml)
• Lukewarm water as required.

Method:

• Mix all the flours in a big mixing bowl.
• Now add salt, sugar and mix well.
• Add yeast and the milk and mix.
• Add lukewarm and mix well. Add oil and keep folding the dough for 2 minutes. You can simply do it in the bowl. Make sure that the dough is quite moist.
• Cover the bowl with a wet cloth and wait for 4-5 minutes.
• Grease a n eight inches round cake with oil.
• Divide the dough into 7 equal parts.

• Shape the balls tightly into a smooth ball and place it in the greased tin.

• Apply little milk or oil or top and cover with a lid. Allow it to double in size. Mine doubled in around 30 minutes.

• Preheat the oven at around 180-200 degree Celsius for atleast 10 minutes.
• Bake the buns for 20-25 minutes till it’s golden in colour.
• Remove the tin from the oven and brush the buns with some butter.

• Remove them from the tin and allow them to cool for 5 minutes on a wire rack.

• Serve these warm with some butter or cocoa peanut butter or jam.

Notes:

• You can use the flours in any combination of your choice. No magic in the proportions I have used.
• In case you are using active dry yeast, bloom the yeast first with some sugar and lukewarm water before adding to the flour. Also increase the amount to 1 teaspoon.
• The time of proofing depends on the weather conditions of your place and the temperature of your kitchen, so eyeball and see when your dough rises and doubles. This is true for all breads.
• One more most important thing, as each flour absorbs water differently, please do not pour the entire liquid mentioned in the recipe. Add water slowly as and how your flour absorbs. You might need more or less liquid than that mentioned in the recipe.
• Just fold the dough onto itself few times and allow it to rest for few minutes before you shape them.
• My dough was proofed well within 30 minutes when I was back from my morning walk. Then I had to wait for 10 minutes for the oven to get preheated. So to avoid over proofing, I popped the shaped buns into the refrigerator for 5-8 minutes and meanwhile preheated the oven at around 220 degree Celsius for 7-8 minutes. I placed the tin in the oven and reduced the temperature to 180-200 degree Celsius after 3-4 minutes. Believe me the texture of the buns were really amazing. Extremely soft n porous. So such small adjustments can be done according to the situation. I remember once I forgot to preheat the oven and my bread loaf was fully proofed to be baked, then I popped it into a cold oven and baked at 220-240 degree Celsius for the first ten minutes and then reduced it to 180-200 degree Celsius. And believe me, the resulting bread was perfectly fine 🙂