Wholewheat buns stuffed with feta cheese and herbs. Nothing tastes better than freshly baked buns in your oven. These buns taste heavenly delicious with moist feta cheese filling. They are perfect for holidays and festive season; they can be served in your bread basket on your dinner table or with tea/coffee to make it extra special!
| Time: Preparation: 20 minutes Baking: 25 minutes Rising: 2 hours
Serves: Makes 10-12 buns
3 cups extra-strong wholewheat bread flour
1 teaspoon dry active yeast
11/2 cup milk + 2 tablespoons for brushing
1 teaspoon sugar
1 teaspoon salt
1/2 cup olive oil
125 grams feta cheese
2 tablespoons finely chopped coriander (can be replaced with parsley)
2 green chillies, finely chopped (optional)
2 tablespoons sesame seeds
Take 1/4 cup lukewarm milk in a bowl. Add 1 teaspoon dry active yeast and 1 teaspoon sugar. Mix and let it rest for 10 minutes. After 10 minutes, you should be able to see some bubbles and a thin layer of froth on top of the milk-yeast mixture. If you don’t see the froth or bubbles; the yeast is not alive and your buns won’t rise. Please start over with a new packet of yeast.
Combine the wholewheat bread flour and salt in a large bowl. Make a well in the middle and add the milk-yeast mixture, 1/2 cup olive oil, and 11/4 cup milk. Mix well and knead into a soft dough. It will be quite sticky in the beginning but as you keep kneading it, it will become less sticky. Set a timer and knead your dough for 10 minutes. This step is very important to get light and spongy buns. Therefore, I always set a timer while kneading so that I don’t knead any less than 10 minutes.
Keep this dough in a large bowl greased with oil and cover it. Place this bowl at a warm place for 1-2 hours or till the dough doubles in size. I had to keep it for nearly 2 hours but it depends on the weather conditions. Wholewheat flour dough takes longer to rise as compared to white flour dough.
While the dough is rising, prepare the filling for the buns. Crumble the feta cheese in a bowl and mix it with chopped coriander and green chillies (if using). Cover the bowl and keep it aside to be used later as stuffing.
After the dough has risen and become almost double, punch it down with your fist.
Divide the dough into 12 equal portions. Roll each portion into a ball and flatten it between your palms to make a disc.
Place a tablespoon of filling into the centre of the disc. Gently pull the edges towards the centre and join them together to make a ball. Roll it between your palms to make it smooth and keep in a greased baking tray. Repeat the same process for the remaining portions of dough.
Cover the tray with a cling film and keep it in a warm place for 1-1.5 hours.
Apply some milk with a brush on top of each bun. Sprinkle sesame seeds on them.
Bake them in a preheated oven at 180C for 25 minutes. Keep an eye on them after 20 minutes as the baking time may vary from oven to oven.
Let them cool completely on a wire rack. Store in an air-tight container. They can be stored outside the refrigerator for 2 days if the weather conditions are not too hot or in the refrigerator for upto 5 days.
Serve warm or cold with a cup of tea or coffee.