Yay… spring has definitely sprung here! Plenty of sunshine days have arrived finally. Even the yeast is ready for some action. When I mixed a packet of yeast with warm water, zoom… it rose to the sky as if it was trying to kiss the sunshine. See.
Recipes that need good fermentation like preparing bread, idlies, dosas and yogurt, are going to be easy from now on. Last weekend, I tried a recipe for sesame buns from my recipe book. I used to note down the western bread and cake recipes that caught my fancy in a notebook. That was before I knew about the foodblogs. I wasn’t even aware of copyrights etc., at that time, so I’m not sure where I got this recipe from, but definitely from a cookbook, or might be from TV. I am not sure. Whatever the origin, I am very fond of this recipe. Adding a bundle of sesame, gives the bread that nutty taste I like and the buns are great with soups, salads or for homemade simple sandwiches.
Recipe:
(Makes about 8 to 10 medium sized buns)
3 cups whole-wheat flour
1 cup sesame seeds
1 cup quick oats
½ cup watermelon seeds (My addition)
1 tsp of salt and honey to your taste or ½ cup
Warm milk or water for mixing the dough into a ball
Yeast:
¼ ounce packet of active, dry ‘quick rise’ yeast or 2 tsp
Take 2 tablespoons of water in a cup, stir in a pinch of sugar. Pour the contents of yeast packet and stir. Keep it in a warm place and wait for it to turn bubbly, usually 5 to 10 minutes.
Method: Take all the above ingredients in a big bowl and mix them thoroughly. Knead the dough for at least 5 to 10 minutes. Cover and let it rise. Takes about at least one hour. I’ve kept it for about 3 hours.
Take the dough out and on a clean board, sprinkle in some flour, and deflate and knead the dough again. Do it for at least 2 to 5 minutes. Divide the dough into small balls, shape them into buns. Place them on a greased baking pan; leave space for them to expand. Wait for another 30 minutes for them to rise.
While the shaped buns are rising, preheat the oven to 350 F. Place the baking pans with buns in the oven and bake at 350 F for about 30 minutes or until golden brown. Remove and let cool.
Sesame bun and dried soya chunks-eggs omelet sandwich.
wow the buns look awesome. Are they crunchy on the crust or soft.I make veggie burgers and my husband makes hamburgers every weekend , so now i cud start making the buns myself now. And hey can u help me on storage tips for yeast.
I would like to participate in Jhiva for february . I have left a comment yday. This wud be to reconfirm incase uve missed it.
Comment by priya — April 17, 2006 @ 9:55 am
They are more on the crunchy outside, but insides are soft, bread like.
I usually use individual sized yeast packets. Please check the link under yeast for more details.
I’ve replied to your earlier comment about the participation. That would be great, Priya. Looking forward to your entry.:)
Comment by Indira — April 17, 2006 @ 10:09 am
Wow great recipe Indira. Need to try this soon. And the “Rising of Yeast” Photo marvelous. How did u catch that??!! 🙂 Btw was that dried soya chunks added to the omlette?? I havent ever used that in omlette..Just curious 🙂
Indira replies:
I kept the the cup near the windowsill, where the Sun shines in my kitchen. It rose and held the shape pretty well.:)
Yep, they are dried soya chunks, soaked in water beforehand. I bought these from Indian grocery shop, nutella brand.
After 30 minutes in water, squeeze out the water and cut them into two or three pieces lengthwise and add them to the eggs.
Comment by Kerala Girl — April 17, 2006 @ 10:27 am
Hey Indira:
Definitely going on my “to try” list. The buns looks so yummy!
Indira replies:
thanks lc.
Comment by Luv2cook — April 17, 2006 @ 10:46 am
wow Indira, Making buns at home, I never imagine such things. Nice recipe. Going to try soon!!!
Indira replies:
This is just like making bread, but I shaped them into buns. Very easy Priya, give it a try.
Comment by Priya — April 17, 2006 @ 11:40 am
Now that the sun is shining bright and warm, hopefully our fermentation troubles are over. I was so frustrated with idlis that are hard and appams that are so soggy. Btw the baking soda tip for idlis worked like a charm.
Indira replies:
I know, I had problems with yogurt, I lost the culture several times this winter because of extreme cold weather. Had to go to Pittsburgh for fresh homemade kind of yogurt.:)
That bakind soda tip is my amma’s. Just a pinch, but really makes a difference in the outcome of idlies.
Comment by Gini — April 17, 2006 @ 12:11 pm
Hi Indira,
Very nice, again I have to say definetly that “INDIRA FOR INNOVATIVE”
thank u
Vineela
Indira replies:
For 3 day long weekend, I baked these Vineela.
Preparing sandwiches was much easier than cooking up meals everyday during holidays.
You are too kind, thanks.
Comment by vineela krishna — April 17, 2006 @ 12:38 pm
Hi Indira,
Ur a marvelous cook. U are the model for us. Thanks a lot for the wonderful recipes u come up with.
Indira replies:
Wow, Tanuja, thanks!
Comment by tanuja — April 17, 2006 @ 12:43 pm
that looks very nice. I bet it tastes wonderful as well!
cheers!
Indira replies:
They tasted good SF, the dough is all filled with sesame seeds and watermelon seeds. We verymuch enjoyed the combination. They were perfect for sandwiches.
Comment by Saffron Hut — April 17, 2006 @ 1:41 pm
nice recipe, looks so good.
Indira replies:
Thanks Lakshmi.
Comment by Lakshmi — April 17, 2006 @ 1:50 pm
I can’t belive the co-incidence. I’m making bread at home too today..thought this spring weather was perfect for trying bread at home…and voila! you seem to be doing the same!!
Indira replies:
I love baking at spring and autumn time. I feel really energetic during these two seasons.
So, what kind of bread you baked?
Comment by Nabeela — April 17, 2006 @ 5:04 pm
Wonderful Indira.
I always have problems with yeast. It never rises for me like that. Did you soak them in warm water?
Indira replies:
Thanks RP.
yes, in lukewarm water.
Comment by RP — April 17, 2006 @ 10:28 pm
I too have problems with yeast,though I live in warm climate.If your yeast puffs up like that,then I think the yeast I have used has never been active,since it just clouds the water thats all. Could you please help me?
Indira replies:
Hi LG, sometimes that happens, even to me. It’s all depends on yeast and temperature, I think.
Take a half cup of lukewarm water, add pinch of sugar, stir to melt. Pour the contents of yeast packet and stir with your index finger, until the yeast melts into the water. Keep it where the Sun shines in your home, like near the patio or windowsill etc., . Leave it alone for 5 minutes.
I left it for 10 minutes, even I’ve never seen the yeast rise so high and was surprised to see this kind of reaction.
Comment by L.G — April 17, 2006 @ 11:49 pm
I made naan(indian bread)…and they didn’t turn out bad for a first try…I’m definitely making them again and again…although your yeast rose considerably better than mine.
Comment by Nabeela — April 18, 2006 @ 2:43 am
I simply loved that yeast rising pic- does it actually rise that high??? I tried baking with yeast just once- made those herbed rolls from the Fleischmann’s yeast recipes site. Baking one’s one bread is indeed a nice experience. I’m not sure what yeast we get in India- yet to try that out
Your recipe is tempting me to go hunt for good yeast and try it out
Comment by Nandita — April 18, 2006 @ 7:00 am
Hey Indira,
I do have dried soya chunks with me. Adding those to eggs is quite a new idea to me. I am definitely going to try this Indira. Thanks for the wonderful tips you give always.
Comment by Kerala Girl — April 18, 2006 @ 9:12 am
HI Indira! I wish I would send you an email before posting the recipe to tell you about it, but you were quicker than me, I put a permalink by purpose, at least to get in contact some how with you.
So, thanks for dropping a line here.
I admire your way to communicate you traditional background and your enthusiasm about your cookery traditions. I have some of the basic Indian kitchen tools, like idli mould and chapati pin, and kaday and I can’t wait to have my thaly set, now I just ave one thali, bought to make dhoklas.
I must cook for my little daughter now who loves Indian food very much as we have a close friend from Kartnatakha, Priya (Priya mashi, of course).
This afternoon I will cook my first besan ladoes, cross your finger!
Ciao e bravissima.
Comidademama-Elena
PS Did you see the coconut burfi I made yesterday?
http://www.montag.it/comida/archives/003251.html
I made it ones with dry coconut and, you were absolutely right. With fresh coconut is much much better.
Indira replies:
Hi Elena, I am glad you are trying these recipes. I hope you are getting all the tips and tricks for Indian cooking from Priya mashi. 🙂
I did read the coconut burfi post through Google translation. You are really doing great.
Best wishes – Indira.
Comment by comidademama — April 18, 2006 @ 9:32 am
Wow…that yeast sure looks happy…:)..I can almost smell the bread…looks great…
Comment by Vee — April 18, 2006 @ 2:46 pm
Hi Indira,
This post was too good and I tried this recipe yesterday and it came out well (for my first attempt in baking buns). But I had a feeling that it was a bit dry. So I have two questions for you:
1) What should be the consistency of the dough after mixing?
2) Which position should you place the rack in the oven?
thanks in advance, MSB.
Indira replies:
I am glad you had success with this recipe and thanks for letting me know, MSB.
I agree about the dryness, I think the reason is I didn’t use any oil while mixing the dough.
1.Consistency of dough is like bread dough or pizza dough on the wet side.
2.I placed it in the middle rack.
3.Add a quarter cup of cooking oil/butter or eggs for that extra soft bread like texture.
Hope this helps.
Comment by Anonymous — April 20, 2006 @ 10:10 am
I really like this recipe. Thank you.
Comment by Virginie — April 22, 2006 @ 5:08 pm
wow…you’re pictures are amazing as usual. I am waiting for the day you get syndicated :).
Comment by snb — May 1, 2006 @ 4:55 pm
Tried this and your lentil-almond burgers this weekend. I ahd also made oven dried tomatoes, made a herbed yogurt cheese dip like the middle eastern Labneh, and a flash-sauteed savoy cabbage coleslaw. It all came together really well. Substitued walnuts for watermelon seeds.As someone else commented texture-wise the buns were a bit harder- like the french bread type crusty, chewy and rustic tasting rolls. Was wondering if you knew how I could get a more PAV bun like texture? Should I use a softer flour maybe, cut out the oats entirely and add in butter?
Indira replies:
That sounds like wonderful, fulfilling meal!
Yep, the flour combination makes them more rustic and hard than chewy and soft.
For softer pav like rolls, all purpose flour-wheat flour combination might work. I’ve never baked the pav bun type of rolls. But I have bookmarked a recipe from “my mom’s recipes and more” (check the sidebar in food blogs for link). She got some really neat recipes for traditional baked goods.
Comment by Janani — June 5, 2006 @ 4:09 pm
indira, here’s a tip for making soft bread – like PAV, since someone wanted to know. use milk/buttermilk instead of water. i make bread regularly and this. it gives a real softness, even with whole wheat. or simply add 1/3 cup of milk powder to the recipe.
great site!!!!
Comment by shaista — August 14, 2006 @ 6:39 pm
Hi. I wanted to know if you have the recip for real pav, which they make in india! I crave for those in the US so asking. Thanks. I tried to llook in Mom’s recipes nder food blog. could nt find it.
Comment by Anu — June 18, 2007 @ 5:33 pm
If I want to skip the sesame seeds, do I need to increase any other ingredient or just leave out the sesame seeds and bake as suggested?
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