Perfect Homemade Wheat flour Bun Recipe

All over the world, bread and buns play an important role in festivals, celebrations, traditions and superstitions.

Making  bread and buns  are really enthusiastic experience, there is no great mystery in it but  simple things do need to be followed. One most important and first thing to bear in mind that too much heat will kill off yeast.

Flour is a key ingredients in all breads and buns.

Bread or bun making involves just a few simple ingredients, all of equal importance.

Leavens cause a dough to rise by creating bubbles that expand the gluten strands in the dough. This is not possible without the presence of liquid, which transforms the flours and yeast into a fine dough. Sugar encourages the dough the dough to rise. Enrichments- such as butter, oil, and eggs – allow the baker to vary a bun’s or bread’s flavor, texture, and appearance.

Basic equipment needed – Measuring cups and spoons, a large glass or plastic bowl,  a wooden spoon, a dish towel, a large baking tray, and an oven.

Accuracy is critical when making breads and buns. Measure all the ingredients carefully before you begin.

The primary and basic thing of mixing is to combine the basic ingredients into a soft, pliable consistency ready for kneading. The quantity of liquid needed will often vary, depending on the type of flour used as well as the humidity  and temperature on the day of bread or buns making.

Kneading is essential for an open – textured, full flavored, any type of bread or bun. Kneading performs a crucial function in preparing the dough to rise.

A food processor or heavy duty electric mixer can be used as an alternative to mixing and kneading bread or bun dough by hand.

The speed of Rising depends on temperature and humidity, the type of flour and the method of leavening.   On a warm, humid day, dough should rise more quickly than on a cold, dry one.

Once the dough has risen completely, punch down the dough by pressing down with your knuckles.

After the dough is punched down and has rested, it is ready to be shaped.

Glazes can affect the finished taste and texture of the crust as well as appearance. A glaze is applied either before or after baking, depending on the glaze and the effect desired.

Toppings can be applied at different times: before proofing the dough can be rolled in the topping, after proofing, the dough must be handled more gently by sprinkling the topping over the dough or you can use a sieve to create a light dusting.

Slashing a bread or bun before baking has both a functional and decorative purpose. It is best to cut the slashes using an extremely sharp blade  and firm strokes.

Preheat the oven to desired temperature before placing the dough in the oven to bake. Be sure of the exact baking time before beginning. Always use your kitchen timer to keep track of the time.

It is also important to allow a freshly baked bread or buns to cool on a wire rack. Cooling baked bread on a wire rack prevents the bottom crust from becoming damp and soggy.

Here I am sharing  homemade  bun recipe with you.  Making your own home baked bun really  give you a tremendous feeling of creativity and satisfaction.  It is really soft and  healthy Homemade buns. Kids and Adults will enjoy this tasty Homemade  Buns with  Patties and leafy vegetables at any time …..

  INGREDIENTS:

• Warm water – 1 and 1/2  cups (100 degree F)
• Active dry yeast – 1  tsp
• Sugar – 1 Tbsp
• Salt – 1/4 tsp
• Wheat flour – 3 1/2 cups
• Olive Oil – 1 Tbsp

   METHOD:

  Yeast Mixing :

• In a large  mixing bowl, Combine 1/2 cup of the water with the yeast and sugar and leave until frothy - about 10 minutes.

Flour Mixing :

• Add the remaining water, 2 1/2 cups of flour and the salt to the yeast mixture. Mix with a wooden spoon (or in a mixer), adding the remaining flour , one cup at a time , until dough pulls cleanly away from the sides of the bowl. Knead  well until dough become  smooth and not sticky.

Kneading :

• Turn dough out on to a lightly floured surface, fold it in half towards you then push down and away from you. Give the dough a quarter turn and repeat folding and pushing, using the heel of your hand. The dough will be soft and sticky at first, but it will become more elastic as you knead it well, so don’t be tempted to add more flour.  Don’t try to pull or tear the dough. If you do so, you will break the strands of gluten that you are working hard to develop.
• Continue kneading for an additional 5 to 10 minutes the dough feels soft, smooth, silky and elastic.

Rising:

• Shape dough into a ball by cupping your hands gently around it. Apply a light downward pressure to the sides, while simultaneously rotating the dough continuously in a steady clockwise motion. Continue this process until the dough is formed into an even round shape. This process is called Chafing.  
• After chafing the dough place it back in the  large, lightly oiled mixing bowl and cover with lightly oiled plastic wrap to rise until doubled, about 1 to 1 and 1/2 hours. Slowly risen dough makes the best bun, so leave the dough at room temperature or in a very gently heated place.
• To ensure that rising is complete, test the dough by gently pressing with a fingertip. When rising is complete, the indentation made will spring back gradually. I the dough  is under-risen, the indentation will spring back at once. If the dough is over-risen, the finger will create a permanent mark that will not spring back at all.

Work  on Risen Dough:

• Turn the risen dough out onto an un-floured  surface and punch down all over to flatten out the air.
• Now Knead the dough again and again until smooth and elastic. No need to use any extra flour as it will spoil the final texture of the bun.

Shaping the dough:

• Using a dough scraper, or knife divide the dough into 8 or 10  equal parts.For easiness you can divide the whole dough into two parts. and then divide each parts into 4 or 5. Roll gently each piece of dough into smooth ball shapes. Let it rest for 10minutes.

• Line a large baking tray with parchment paper. Place your shaped buns on the prepared baking  tray ; cover and let rise until it doubles in size, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat together the egg white and 1 tablespoon of water or milk , and a pinch of salt . Use a clean, soft pastry brush to gently apply the egg wash to the shaped and proofed dough rolls before baking. 

Baking :

• Place the baking tray in the preheated oven and bake for 20 to 25 minutes, or until the buns turn golden brown.
• Remove them from baking tray and cool on wire racks.
• Sandwich the buns with lettuce, kale, chicken patties, cheese, sliced tomatoes, bell peppers, cucumber or your other favorites ingredients, enjoy!!!

NOTES:

• To get a shiny, golden-brown crust, brush the dough with egg wash before baking the dough.
• Glazes also can apply after baking to add flavor to the loaf or rolls and to soften the texture of the crust.

 

 

 

 

 

 

 

 

 

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