We were travelling for our Holidays to North and as usual apprehensive to eat the food served in the train. So I, carried, Plain Baked Potato Wedges, Baked Chutney Chicken, Pulav, for Lunch and these buns for breakfast the next day. My friend too carried food for dinner and next day lunch. Let me tell you that these buns stayed fresh, soft and good after baking it the previous morning. These are perfect for travelling and non messy yet very filling. These were a real hit... superb.
4 Cups flour
1 Cup water
1 Cup milk
3 Teaspoons Instant Yeast
2 Tablespoons Sugar
2 Tablespoon Oil
3 Tablespoon Butter - I used salted butter
1.1/2 Teaspoon Salt.
For the Paneer Bhurji filling.... recipe click here
In a big bowl mix the flour, yeast, salt, milk mixture and mix till it represents bread crumbs. Start kneading to a soft dough adding water little by little till it turns to a soft dough. Continue to knead for 10 minutes till soft and smooth. Then place this dough in a oiled bowl. Cover with cling foil and let it rise till it double its volume, it make take 45 min to 1 hr.
Once it doubles in volume punch it down, divide into equal balls and flatten each ball and place the filling.
Cover it and tuck the sides in .Place the ball seam side down on a well oiled baking tray or lined with parchment paper. Brush the top with milk, Cover lightly and set aside till they double in volume.
Bake in a oven for at 200 degrees for 15-20 minutes.