“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Thursday, 20 October 2016

Cheese Buns


The tall grass tickles our legs as we make way through the thicket to reach the hibiscus tree at the back. The warm and soothing autumn Sun falls and our back we enjoy the balminess. 


A plethora of butterflies is out on business. They sample one flower after the other keep fluttering all over the place. Morning glory adds colour and beauty to the greenness.


 Autumn is beautiful as ever.
We planted some pumpkin seeds during monsoons and left the rest to nature. 


We saw lovely yellow funnel-shaped flowers too. The tall grass and wild bushes grew big and blocked the view. Three months later, as we inspect the branches of the hibiscus tree, our happiness knew no bounds to discover not one, not two but three robust pumpkins. We admire the rotundity and size of our pumpkins and feel happy that we have a green thumb. 


The pumpkins are left to ripen
Autumn evenings are pleasant and the air is nippy. Soup is boiling in the stove. We have made some cheese stuffed buns to go with the hot soup. The buns are warm and soft and the cheese oozes out as we bite into them.



Cheese Buns
Ingredients
½ cup warm milk
¼ cup warm water
2 tablespoons sugar
2 teaspoons instant dry yeast
4 tablespoons butter + 2 teaspoons for brushing
4 buds garlic minced
2 ½ cups all-purpose flour
¾ teaspoon salt
2 teaspoons Italian spice mix (or, 1 teaspoon each of dried oregano, thyme, and rosemary)
4 cheddar cheese cubes
Method
Combine first four ingredients in a deep bowl. Stir. Cover. Let the mixture sit for 10 minutes.
Whisk flour, salt and herbs in a large bowl. Heat butter in a pan, add garlic and cook for one minute. Add to flour mix.
Add liquid ingredients and knead. After kneading for 6 to 8 minutes, the dough should become soft and supple. Cover with a towel and let it rest for 20 minutes.
While the dough is resting, grease one baking tray.
Cut each cheese cube into 6 small pieces.
Punch dough and knead for 2-3 minutes. Roll into a long rope. Cut into 12 equal size pieces.
Flatten a piece of dough and place 4-5 chunks of cheese. Seal the dough by bringing edges together. Place on the greased tray seam side down. Continue with the remaining dough.
Cover and keep in a warm place for 45 minutes or until double.
Bake in a preheated oven at 180 degrees C for about 20 minutes.
Remove from the oven. Brush with melted butter
Enjoy the buns warm.


8 comments:

  1. A lovely autumnal post Namita. I am guessing you have earned your cooler season this year. Lovely cheesy buns too :)

    ReplyDelete
  2. Can active yeast be used instead of dry yeast ??

    ReplyDelete
    Replies
    1. Hi, yes, you may use active yeast. You will have to bloom it first. Happy Baking!

      Delete
  3. I am DROOLING over your cheese buns... literally!

    love them!

    ReplyDelete
    Replies
    1. Thanks Sally, they are delicious and go very well with soup.

      Delete
  4. Hi sally, Will there be the yeast smell in the buns later after baking?

    ReplyDelete
    Replies
    1. Hello Radha, there will be yeasty smell but it is very pleasant. If you do not like it, reduce the quantity of yeast. In this case the rising time will increase but the buns will not have too much smell.

      Delete

Related Posts Plugin for WordPress, Blogger...