Sesame Buns

One day, as usual, I was crawling in Google Reader, and suddenly, I saw Sunitha’s post popping in. I checked the post and I had the urge inside me to give this a try later but I didn’t expect myself to try it now.

After reading the method of the recipe, I was skeptical that if it was possible for me to follow the instructions. Then I decided to prepare this today morning.

The recipe goes for two packets of yeast as I didn’t know the exact measurements, & I wanted to ask her about it but unfortunately for me, it was already night-time (I think so).

So I searched in the internet and found out that 1 packet = 7 gm. So I added 1 tbsp. of yeast.

Always check the manufacturing date while buying a new packet of yeast. If yeast doesn’t become frothy discard it and buy a new one. To check the warm water, and dip your clean finger & you should be able to bear the heat. This is the right stage for adding the yeast.

Thanks to Sunitha for this recipe.

Ingredients:
Flour - 4-5 cups
Milk - 1 ½ cup
Dry yeast - 1 tbsp.
Warm water - ¼ cup
Vegetable oil - ½ cup
Granulated sugar - ¼ cup
Salt - 1 tsp.
White sesame seeds (to sprinkle on top of the buns)

Method:
Fill a bowl with warm water and incorporate yeast, sugar & water.
Keep it for 10-15 minutes to turn frothy (mine took 15).
Then combine milk, oil, sugar and salt in another large bowl for kneading the dough. (be sure that they are at room temperature).
In case the milk is cold, warm the milk in a microwave and make sure it won’t get hot. Otherwise, it will kill the poor, friendly, cute yeast. :’(
Mix the cup of yeast and add the flour.
Add a cup of flour at a time and keep stirring the mixture till you finish 4 cups of flour.
If you can’t knead the dough and it’s gooey, add spoons of flour at a time.
Flour the clean counter top.
Place the dough on the floured countertop and incorporate the flour slowly into the dough kneading well.
The dough should be in a sticky condition.
Use the index finger and the middle finger to press the dough. If the hole stays, then the dough is kneaded well.
Leave it to rise for an hour and throw a good glance at it.
To make sure the dough has risen, touch it lightly and if the imprint still stays, then it has risen well.
When it has risen fully, punch down the dough and take it in your hand.
Then shape it like a mushroom. Smooth the top and the dough tucked under.
Let it rise once more around 20 minutes or until the dough has doubled in size.
Either punch the dough again and shape it or cut it with a knife or shape.
Lay the buns on the greased sheet or the tray. Brush the buns with milk and sprinkle sesame on top.
Leave it covered to double around 20 minutes.

(There was a power cut in between in the house. Both the back-up power and the inverter power didn’t have enough capacity to get the oven running, so I had to wait for 40 minutes for the electricity).

Bake at 200°C (400°F) for 10-15 minutes.
After baking brush butter on top while the buns are hot.

Sent off to Priya's "CWS" event.

Posted in: Baked, Bun