These savory buns / dinner rolls are eggless and stuffed with a potato masala.
I love the array of buns that you get in the bakery and always wanted to try it out myself.
I must confess I have been trying out baking with yeast for some time now and have had my share of failures. Honestly I was on the verge of giving it up for good when as a last try I decided to try these buns.
I was absolutely excited seeing these beautiful yeast buns finally getting baked..yay! These buns turned out delicious and with a hot cup of tea, it was a perfect snack.
For other savory baked recipes check out khara biscuits and cumin cookies.
Lets move on to the recipe for easy eggless stuffed potato buns recipe.
Eggless Potato Stuffed Buns recipe
Category:Snacks
Cuisine:Indian
Author:Jiya Jesh
Serves:10
Prep Time:1 hour 40 mins
Cook Time:30 mins
Total Time:2 hours 10 mins
savory eggless buns or dinner rolls stuffed with a spicy potato masala.
Ingredients
- 2 cups all-purpose flour / maida
- 1 tbsp active dry yeast
- 1/2 tsp salt
- 1.5 tbsp sugar
- 1/2 cup lukewarm milk
- 1/4 cup lukewarm water
- 4 tbsp vegetable oil
- 1 tbsp sesame seeds ( optional )
For Stuffing
- 2 potatoes medium-sized
- 1 tsp ginger paste
- 1/2 tsp cumin seeds
- 1 onion small
- 1/2 tsp turmeric powder
- 2 tbsp chopped coriander leaves
- 1 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- Salt to taste
Instructions
- In a small bowl, mix the sugar and lukewarm water together.
- Make sure that the water is lukewarm, or it will kill the yeast.
- Add in the yeast and stir.
- Leave this aside for 10 minutes.
- In a large bowl, combine the flour, salt, oil, milk and the yeast paste.
- Mix well to form a ball.
- Now transfer the dough to a floured surface and knead the dough for 6-7 minutes.
- Once you get a smooth elastic dough, transfer it back to the large greased bowl.
- Brush some oil on top of the dough.
- Cover the bowl with cling film or a wet cloth.
- Keep the bowl in a warm place for 1.5 hours to let the dough rise.
- Meanwhile, the stuffing can be prepared.
- Boil the potatoes, peel the skin and mash them.
- Heat 1/2 tbsp oil in a pan. Add cumin seeds.
- When cumin seeds crackle, add in the chopped onions and ginger paste.
- Saute till the onions turn translucent.
- Then add salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
- Stir for a few seconds. Add the mashed potatoes and mix well.
- Cook for 2 minutes and remove from heat.
- Add chopped coriander leaves and mix well.
- Keep this mixture aside to cool down.
- When the dough has risen in 1.5 hours, punch the dough and knead it again for 3 minutes.
- Take a small portion of the dough, flatten it using your hand.
- Place the potato stuffing in the middle and cover the dough to form a ball.
- Brush oil on the ball and place it on a greased baking sheet.
- Continue this for the remaining dough.
- If required, sprinkle a few sesame seeds on top of the buns.
- Keep this aside in a warm place to rise for 20 minutes.
- Preheat oven to 190 C.
- Bake the stuffed buns for 20 minutes or till they turn brown.
- Stuffed potato buns are ready to be served warm!
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