A soft and fluffy bun dough encases the lip-smacking potato, caramelised onion and cheese filling. The buns are fun to shape and delicious to eat.
Ingredients
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ¾ teaspoon salt
- 1 tablespoon milk powder
- 1 ½ tablespoon oil
- ¾ warm water
- 1 tablespoon unrefined sugar
- 1 teaspoon instant dry yeast
Stuffing
- 4 medium-size potatoes, boiled
- 1 large onion chopped fine
- ¼ cup broccoli florets
- 3 cube cheddar cheese grated
- 2 tablespoons oil
- Salt to taste
Instructions
- Whisk together first five ingredients.
- Add sugar to warm water and stir to dissolve. Add yeast. Stir. Cover and keep for 10 minutes. It should turn frothy.
- Add this to the dry mix and knead. Knead until the dough becomes smooth and soft.
- Transfer to an oiled bowl. Turn around once so that it is coated with oil. Cover and keep in a warm place for 1 hour or until double.
- In the meantime, prepare the stuffing. Boil cool and mash the potatoes. Heat oil in a wok and add chopped onions. After 5 minutes add broccoli florets. Add salt, cover and cook until broccoli florets are cooked. Turn off the heat. Add mashed potatoes. Mix well. Adjust salt. Add grated cheese.
- Punch the risen dough. Divide into 6 pieces. Roll out each piece into a ball. Cover.
- Work on one piece at a time. Roll out into an oval. Add a tablespoon or more of the stuffing on one side of the rolled dough and fold the dough over the filling to enclose it.
- Cut strips on the other side of the rolled dough and roll all the way to the end.
- Place the rolls on a parchment-lined baking tray. Cover and keep in a warm place for 30-45 minutes.
- Bake in a preheated oven at 180 degrees for 25 minutes or until the rolls turn a beautiful golden.
- Brush with melted butter once out of the oven. Serve warm.
