Silence is golden. And it’s something I reach for, when I am out of pictures as well!
For the dough:
- 2 1/2 cups All Purpose Flour
- 1 tsp Salt, or to taste
- 1 Cup Milk, lukewarm
- 1 1/2 tsp Instant Yeast (You need to proof active dry yeast, if you are using that)
- 1 tsp Sugar
- 40 gm Butter, Melted and cooled
- 2 tbsp Milk, For brushing the dough
- 2 tbsp White Sesame Seeds for sprinkling on top
- In a big bowl, add the flour, salt, instant yeast and sugar. Add the warm milk, melted butter and form a dough. This can be done in a food processor as well.
- Knead till the dough is smooth and elastic. Keep it covered in a well oiled bowl until it is double in size, it might take about 1-2 hours.
- In the meanwhile, prepare the filling. Mine was sautéed mushrooms and then some mashed potatoes. Paneer with herbs sautéed with onions and tomatoes will also make a good filling. Let the filling cool down completely.
- When the dough is doubled, take it out and divide it into two parts. You might end up kneading a bit as well.
- Take one portion of the dough and roll it out using your palms into a 9″ long rope. Cut into 9 equal pieces. Repeat this with the other portion as well.
- Take one piece of dough and flatten it out a little bit and put a bit of filling inside. Pinch the edges and seal the filling inside. Fill the rest 17 balls similarly.
- Arrange the filled balls in a greased 9″ pan. Let it rise for about 30-40 minutes. Brush the top with milk and sprinkle sesame seeds on top.
- Bake in a preheated oven at 180C/350F for about 25-30 minutes until the top is golden brown and the bread is done.
This recipe is linked to Bake-a-thon. Check out the linky below for recipes from fellow participants.
This cake also goes to