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. 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 Stuffed Buns | Potato Stuffed Buns Recipe
Eggless Potato Stuffed Buns recipe
Prep time
Cook time
Total time
Eggless Stuffed Buns - savory eggless buns / dinner rolls stuffed with a spicy potato masala.
Recipe type: Snacks
Cuisine: Indian
Serves: 10
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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