Tag Archives: Dinner roll recipe

Stuffed Pull Apart Flower Bun

Stuffed Pull Apart Flower Bun

Stuffed Pull Apart Flower Bun

Many of us love pull apart buns . Who doesn’t ? That soft , tender inside with golden buttery crust !!! But here you go with my stuffed pull apart bun , the recipe being my own . Really loved the filling with spinach, potato and cheese complimenting the super soft buns , making it super exotic !!

Ingredients:

2 cups of all purpose flour
2 tbl spoon Milk powder
1 tea spoon Instant dry yeast
2 teaspoon sugar
Little less than 1 tea spoon salt
1 beaten egg
2 tbl spoon ghee or butteroil
2 tbl spoon of oil
1/2 cup of luke warm ,regular liquid milk ( to make the dough )
Little water , 2 tbl spoon or more ( if needed to make the dough after adding milk), luke warm

Other Ingredients:

1 beaten egg mixed with 1 tbl spoon milk for egg wash
Sesame and nigella ( black seed)
Butter to rub on the bun after taking it out from the oven

Filling :

Spinach
Boiled mashed potato
Cottage cheese and cream cheese
Chopped onion and garlic
Butter
Salt to taste

Heat butter and fry the chopped onin and garlic for a minute . Add the chopped spinach . Don’t add any extra water . The leaves will release water . Add little salt . When the water is almost dried out add the mashed potato . Stir and then add the cottage cheese .

When cool , mix the cream cheese with it .

Procedure:

1. Mix all the ingredients for bun except oil . Be careful while adding luke warm milk and water . If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient. Make a soft dough . If you make the dough hard , the bun will be hard , so make it a soft dough .

2. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes .Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun. Sometimes it may get longer time to rise . Sometimes it takes almost 2 and half hour to rise up and to be fluffy . So don’t do anything until it rise up in volume and becomes fluffy .

3. Punch down all the air form the dough . Now Make balls from the dough . Flatten the ball and put some filling into it. Reshape the ball . Make all the buns like this . All of them should be of same size .

4. Grease a springform or any other pan . and place the balls closely to each other . Cover with a wet cloth for 20 minutes and let it rise again a bit . In the mean time pre-heat your oven to 400 FH or 200 Centigrade.

5. Brush with egg and sprinkle some sesame and nigella seed . Bake for not more than 20 minutes at 400 FH in a pre heated oven . If you bake for longer , the buns will be hard .

6. After taking out from oven rub some butter on it for a smooth and glossy finishing .

Notes:

1. The softer is your dough , the softer is your bun .

2. Don’t over bake , as it may make your buns hard .

3. Use the ghee and oil both in making the dough .

Sweet Sheermal/ Morobba Ruti/fruit bun

Sweet Sheermal/ Morobba Ruti/fruit bun

Sweet Sheermal/ Morobba Ruti/fruit bun

For a long while , I was craving for morobba ruti so badly . The memories of Shab-e-Barat ( a holy night , celebrated by the Muslim) are so immensely connected with this special type of bread . Wanted to experiment a bit and alhamdulillah , came out just perfect . Soft and flavorful . I added some extra steps to make it more delightful , like glazing the bread with rose flavored sugar syrup . Trust me , this step made it more flavorful . 🙂

Ingredients:

For the dough:

All Purpose flour 2 cups + 1/4 th cup
Active dry instant Yeast 1 and half teaspoon
Milk powder 2 tbl spoon
Sugar 3 level teaspoon
Salt to taste ( around 1 level teaspoon)
1 beaten egg
Oil 4 tbl spoon + 1 tbl spoon butter ( softened)
Luke warm liquid milk ( enough to make a dough)

Other ingredients:

Candied fruits/ morobba and raisins
1 beaten egg for egg wash
Butter ( to rub after taking them out from the oven)

For the Syrup:

Half cup Sugar
Half cup water
Rose essence/ rose water

Procedure:

1. Make a medium thick sugar syrup with half cup sugar and half cup water . Add some rose water in it . Let it cool . The syrup should not be runny or too much thick . It should be medium thick . To prevent crystallization , add few drops of lemon juice while cooking it .

2. Mix all the ingredients for bun and 1 tbl spoon butter except oil . Be careful while adding luke warm milk. If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient.

3. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes . Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun.

4. Punch down all the air form the dough . Now Make two big balls from the dough . Flatten the ball and put some candied fruits and raisins into it. Reshape the ball . Add some morobba/ candied fruits and raisins on the top of the ball too .

5. Cover them with a cling film , plastic wrap or wet cloth for 15-20 minutes more to rise up a little . In the mean time preheat the oven at 400 FH . Brush the buns with egg .

6. Now bake them at 400 FH ( 200 centigrade) in a preheated oven for 15-20 minutes . It took me 20 minutes. Plz don’t over bake them, you may end up with hard buns .
After taking out from the oven , rub some butter immediately for the glossier and softer version . Pour the room temperature syrup over this hot bun and rub well . Remember the syrup should be of room temperature and the bun should be very hot .

After taking out from oven and rubbing some melted butter:

The finishing touch ; glazed with rose flavored sugar syrup

Sweet Sheermal/ Morobba Ruti/fruit bun

Notes:

1 . Please don’t over bake the buns as they get hard if over baked . It took me around 12 minutes to get done .

2. Be careful about the yeast you use and the temperature of water or milk you are pouring to make the dough . Try not to use too old yeasts . While using warm water or milk , it should be mild warm , not piping hot , as they can kill the yeast . If you use cold or room temperature, that also might not wake the yeast up . Always use luke warm water or milk.

3. Try not to put salt directly over yeast as salt can also kill the bacteria .

4. The syrup should be of room temperature when applied and the bun should be very hot . The syrup must be thick but not too thick or too thin .