No-knead buns

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I am here with a solution to all those meals that need freshly baked bread straight from the oven, within no time. I always feel amazed at all  my fellow bloggers and home chefs that make bread/buns from scratch. Bread is the most satisfying of all food and the effort that goes into it; kneading ( the hardest part) and all that waiting I can do it once in a while but not every time I crave bread. Needless to say that I crave bread all the time. 

The smell of any bread baking, like the sound of lightly flowing water, is indescribable.
It leaves you filled with one of the world’s sweetest smells… there is no treatment, no Yoga exercise, no hour of meditation that will leave you emptier of bad thoughts than this homely ceremony of making bread (I read this quote online and it struck a chord, sooo true). Uhhh, but with hungry kids running around, teenagers to be precise, sometimes you just need that warm bread straight out of the oven.

I actually learnt to make these buns from my eldest daughter and I make these just plain as a side, with wayy too much butter for a normal human being. Sometimes I fill them up with one of my spicy meat filling or cheese or whatever I feel like, turning them into a delicious snack.

This recipe is adapted from The pioneer woman  and her recipe for dinner rolls.

Ingredients:

  • 1 cups Milk
  • 1/4 cup Sugar
  • 1/4 cup Vegetable Oil
  • 2 1/4 cups Flour
  • 1 1/2 tsp Active Dry Yeast
  • 1/4 tsp Baking Powder, heaped
  • 1/4 tsp  Baking Soda
  • 1/2 Tbsp salt
  • 1 tsp sesame seeds
  • butter for topping
  • 1 egg, beaten +1 tbsp milk (egg wash)

Method:

  1. Pre-heat the oven at 200ºc.
  2. Pour the milk into a small pot. Add sugar and the vegetable oil., stir to combine.
  3. Now, turn the stove on medium to medium-low and heat it until very very hot but turn off the heat just before it boils. Let it sit until lukewarm
  4. In a large bowl mix together the dry ingredients, flour, yeast, salt, baking powder and the baking soda.
  5. Now add the warm mixture to the bowl and mix it together. Use your hands to let the dough come together.
  6. Cover and let it sit in a warm spot in the kitchen for about an hour. After almost an hour it will  double in size.
  7. Grease a baking tray and make the buns, rolling it into the shape of a small ball. Continue until you have used all of the dough. The original recipe asked to let these sit for another hour but I have found that 25-30 minutes work fine. One time I put them directly into the oven and the result was more than satisfactory.
  8. Beat the egg and milk together and brush this egg wash mixture on the buns and sprinkle the sesame seeds on it.
  9. Bake until golden brown, about 10 to 12 minutes.
  10. Brush some butter as soon as you take these out of the oven.

Tips: If the dough doesn’t rise enough in the hour you can place it in a warm oven that is turned off. If you make this in the summer in Pakistan I don’t think we will need any warm ovens at all, hehe.

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I wasn’t able to take the pictures of the process due to my photographer’s being on strike. Yes, this happens when you work with family. I’m going to update some of the things on the “About” section of the blog soon, didn’t do this before because I had no idea that I would receive so much love from everyone. Enjoy these really easy to make, no-nonsense buns that everyone in my family has come to love. These WILL be gone in ten minutes no matter how many you make, trust me I speak from experience.

Aa jao bachon “garma garam buns” tayyar hain!!

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7 thoughts on “No-knead buns

  1. I’ve been wanting to make some nice dinner rolls, since my mother absolutely loves all kinds of bread, but the thing is, she doesn’t like bread that tastes sweet, because often times in Pakistan the bread you get, for example burger buns etc. tend to be on the sweeter side. Do these taste sweet, and if so, is there a way I could possibly reduce the sugar?

    Liked by 1 person

    1. Yes yes , I understand what you mean by the sweet flavor. These have a hint of sweetness but not overly sweet at all. Try using half of the sugar mentioned in the recipe and if you don’t find that satisfactory you can skip the sugar altogether.

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