BakingSavory buns recipe | garlic buns

Savory buns recipe | garlic buns

    After the successful attempt of baking Eggless choc chip muffin in my new oven i wanted to try something snack to pair with the evening tea. Without any second thought i attempted Savoury buns, which i got inspired from Bharathy of Spicy Chilly. When i saw them in Rak’s space with the replacement of olive oil in the place of butter i tried it out from there with a small alteration. It turned out so well and i used only the all purpose flour ,you can replace half portion with wheat flour too.
Check out my

garlic buns
INGREDIENTS:

ALL PURPOSE FLOUR 1 AND 1/2 CUP
ACTIVE DRY YEAST 1 TBLSP
MILK 1 /4 CUP
WATER 1/4 CUP
OLIVE OIL 1/8 CUP
SALT 1/2 TBSLP
CHOPPED GARLIC 1 TBLSP
CHOPPED CORIANDER 1 TBLSP
SUGAR 1/2 TBLSP
CHILLI FLAKES 1 TBLSP
CHOPPED GREEN CHILLI 1/2 TBLSP(OPTIONAL)

buns

METHOD:

  • Warm the milk and water together till it becomes luke warm.
  • Add sugar and yeast to this and mix well.
  • Mix till the yeast gets dissolved completely.
  • Let this mixture sit for 5 – 10 mins.

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  • In a wide bowl add the flour and make a dent in the center.
  • Add the chopped garlic, coriander leaves ,redchilli flakes and green chilli(if adding) to the flour.
  • Add the olive oil , the yeast mixture and salt to this .
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  • Make this into a pliable dough.
  • The dough should be soft and loose.
  • Cove it with a cling wrap or moist muslin cloth.
  • Let this sit for 2 hours in a warm place.

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  • The dough would have raised by now and must be doubled in its size.

  • Punch it down and make it into medium sized balls of equal size.
  • Pre heat the oven in 190 degree C.
  • Brush the buns with milk and bake it till it the outer layer turns golden brown colour.

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  • Mine got done in 11 minutes.
  • It yielded 5 buns for me.
  • Once it is done, allow it cool for 3-4 mins and brush them with butter.
  • My daughter was so excited and she did that job.

varsha brushing the buns with butter

  • Enjoy with evening tea/coffee as we did.

buns

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37 COMMENTS

  1. Thanks for the lovely recipe. Tried them out today. Taste was good and the buns were soft. But the top part was slightly hard and did not turn brown in colour. Can you pls tell me where I went wrong? Your reply will really help me to improve on this.

    • The reason may be because of the yeast. for buns, if the yeast rises up well then only they will become soft. else these issues will come. Check for the yeast. After you put them in warm water, in 5-10 minutes it should raise up (like how idli batter will look like after it is fermented)

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