As much as I love making desserts, bread making is what makes me truly happy. These cheese-filled buns are a party favourite and fairly simple to make.
Mini Whole-Wheat Cheesy Buns
Cute mini buns with a cheesy center! Makes: 14-16 mini buns
Ingredients
- 1.5 cups Whole-wheat flour
- 1 tsp Salt
- 2 tsp Castor Sugar
- 1 tsp Instant Yeast
- 1/2 cup + 2-3 tbsp Warm Water
- 1 tbsp Butter/oil
Additional ingredients
- 1 cup Mozzarella cheese (cubed)
- 2 tbsp Milk for brushing
- 2 tsp Italian seasoning
Instructions
INSTRUCTIONS
- Activating the yeast– In a bowl, mix together the yeast, sugar and 1/2 cup of water and keep aside. Water should be lukewarm and not too hot or cold. In 10 minutes, the water should look frothy. If not throw it away and start over with a new packet of yeast.
- Add the flour and salt to the water and begin to knead. If it feels too dry, add more water, one tbsp at a time. Once the dough has come together, add the oil/butter and continue to knead for 8-10 minutes or untill the dough bounces back when lightly pressed.
- Place the dough in an oiled bowl, cover it and leave it to rise for an hour.
- After an hour, the dough should have doubled. Punch it down and knead for 30 seconds. Make small equal sized balls with the dough.
- Flatten each ball into a small round. Place a cube of cheese in the center and sprinkle some Italian seasoning on it. Fold the dough into a ball (encasing the cheese) like you would with a paratha or a dumpling.
- Repeat with the remaining dough. Place each dough ball on a greased baking tray leaving some space between each bun. Cover the tray and allow the buns to rise again for 30 minutes. Pre-heat the oven to 180 degree c. Before putting the tray in the oven, brush each bun with a little milk.
- Bake for 25-30 minutes till the buns become golden brown. Serve warm.
In mirowave …we have to out in grill or convection??
Convection
Hi..These buns looks great. Could you share some serving ideas. What goes well with these buns?
Hi Berkha, we love these buns as-is. They make a great side to a pasta meal. If looking to serve for as a snack, dips like pesto or a hung yogurt + garlic combination work very well. Even a dollop of mayo or the Indian cilantro chutney will work great.
Hello, this recipe looks tempting. I have a query, in case, i need to bake these for breakfast, can I keep in fridge after first proofing?
Hi Poonam, for overnight proving, reduce the quantity of yeast and put the dough in the refrigerator right after kneading.
Thank You Pooja. Today I will go ahead with original process. Next time I will follow your suggestions ????
Hello Pooja, so I did bake these last night. They had little dry texture. I mean crumbly interior. Another thing, I found the quantity of yeast little on high side, while second proofing the rise was too quick in 7-8 min and they kept spreading. Could you please help with these queries.
Above all, yes a very quick and easy recipe. Thank you.
Hi Poonam, Thankyou for your feedback. The crumbly interior could be due to not kneading the dough enough. You need to knead the dough long enough for the gluten to develop in order to get a good structure. If you felt the yeast was too much, reduce the quantity and prove the dough a little longer.
I don’t have mozzarella cheese… can u suggest any alternative..
Hi Apoorva, you could use any other processed cheese variety as well. Or any cheese that melts well in the oven should work fine.
Hi….u hav just said….kneading is 4-5mins…my question do we knead it till we achieve window pane? Or only 4-5mins is enough?
Hi Bhavini, the recipe has been updated. You should ideally knead till the dough is smooth and springs back when pressed.
For whole wheat cheesy buns how much time we need to preheat the oven
10-15 mins
Pooja , Can we replace the wheat with flour ? if yes how much qty to be used ?