Whole Wheat Sesame Buns With Spinach-SweetPotato-Cabbage-Peas Stuffing

Day5: Today's recipe is something I am somewhat comfortable with because my foray into yeast recipes began with a Stuffed bun. I made these last week to pack mine and my son's lunch box.The best thing I like about stuffed rolls are that they are so not messy! Bun inspiration comes from USMasala.

#5 On the Lust List: Ivanka Trump's Diamond and Seed Pearl Earrings-
Now onto the recipe (For detailed pictures check out this similar post, Palya Buns)-
Ingredients:

For the Whole Wheat Buns(Makes 12-15):

• 1-1/2 Cups "Atta" Flour (Wheat Flour made from "Durum" Wheat)
• 1/2 Cup Unbleached All-Purpose Flour
• 1-1/4 Cup Reduced Fat Milk (2% Milk)
• 1-1/4 Tbsp Rapid Rise Yeast (Red Star)
• 1-1/2 Tbsp Granulated Sugar
• 1/4 Cup Canola Oil
• 4 Tbsp Water, at room temperature
• 2 Tbsp White Sesame seeds, toasted

For the Filling:

• 2 Cups Sweet Potato, cooked and smashed
• 3-4 Cups Spinach, packed, roughly chopped
• 1/3 Cup String Beans, finely chopped
• 1/3 Cup Cabbage, finely chopped
• 1/3 Cup Red Onion, finely chopped
• 1/4 Cup Frozen or Fresh Green Peas
• 1 Tbsp Fennel Seeds, roughly ground in a Mortar and Pestle
• 1 Tsp Cumin Seeds
• 1 Tbsp Garam Masala
• 1 Tbsp Chili Powder or as needed
• 1-1/2 Tbsp Cumin Powder
• 4-6 Tbsp Olive Oil
• Salt as needed

For the Egg-Wash (Or) Milk-Wash, to encourage browning:

• 1 Egg White + 2 Tbsp Milk, for Egg-Wash
• 3 Tbsp Milk,for Milk-Wash

Procedure:

• Warm the milk lightly. Mix the milk, sugar and yeast in a small bowl and set aside for 10-15minutes until frothy.

• Sift the flour together. Fit the paddle hook to the mixer, mix the flour,yeast mixture, oil and water.

• Once combined, either use the dough hook and knead  or transfer it to a wide bowl and knead until the dough is soft by greasing the palm with little oil. Spray oil on top of dough, cover it wet kitchen towel and let it sit in a warm spot for about an hour or so until the dough is almost doubled.

• Meanwhile make the filling.Clean the spinach in several changes of water, completely drain and set aside.

• In a wide pan, add fennel seeds, cumin seeds and onions. Fry till the onions are translucent. Add the finely cut beans and cabbage. Fry for 5- 7 minutes.

• Roughly chop the spinach. Add the spinach and saute it for a minute or two till it wilts.

• Add the powders and salt.

• Add the roughly mashed sweet potato. Top it with peas. Mix to incorporate. Don't over-mix. We don't want a smooth paste for a filling. Switch off the stove and let it cool.

• Make golf-size balls of the stuffing mixture. Make about 12-15. There might be leftovers which can be used as sandwich stuffing too.

• Gently deflate the dough and knead for a minute. Divide the dough into 12-15 even sized balls. Using a rolling pin, flatten the dough into 5" disc. Place the stuffing in the center and pull the edges together to seal the filling completely. Place the balls on a greased aluminum lined baking sheet, tucked side under. Brush the tops with egg-wash or milk-wash and sprinkle some toasted sesame seeds on top.Let it rise for 40-45 minutes. 

• Bake at 400 degrees F for 15-17 minutes in the middle rack.

• Serve alone or with some hot sauce.

Similar Recipe: Palya Buns-

Blogging Marathon page for the other Blogging Marathoners doing BM#15 

Enjoy!