cheesy onion buns

Cheesy Onion Stuffed Buns Recipe

Prep: 20 mts, rising of dough: 1 1/2 hrs, baking: 1/2 hr

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Ingredients:                                                                             

For buns:

3 - 3 1/2 cups all purpose flour

little less than 1/4 cup water

1/4 cup milk

3 tbsps butter

3 tbsps honey

1 egg (beaten)

2 tsp instant yeast

3 1/2 cups all purpose flour

3/4 tsp salt

For filling:

2 tbsps butter

1 tbsp chopped garlic

1 large onion, finely chopped

1 tomato finely sliced

pinch of pepper or chilli pwd

5-6 tbsps grated cheese

1 To prepare the dough, heat the butter, milk and water in a pan until the butter melts. Don’t boil. Take a large bowl, pour this mixture and cool. Add honey and 1 1/2 cups flour and mix until smooth. Add the egg and yeast and combine till smooth. Allow to rest for 15 mts without lid. 2 Add salt and 2 cups of flour to the kept aside ingredients. Pour the entire contents onto a floured surface and make a dough. Add a little more flour if required so that it is not a sticky dough. Knead for 8-10 minutes. Place in a greased bowl, cover and let rise in warm place for an hour. 3 During this resting time, prepare the stuffing. Heat a vessel, add butter and let it melt. Add the garlic and saute for a mt. Add the onions and saute for 4 mts till they turn slightly transparent. Add salt and pepper to taste. Add finely sliced tomatoes and saute for another 3-4 mts. Keep aside. 4 After the dough has risen, pour onto a floured surface. punch down into a small rectangle and roll out to a 12″×24″ rectangle. Place filling evenly onto the rolled out dough, leaving about 1/2″ around all edges. Sprinkle 3 tbsps of grated cheese on top of the filling. 5 Fold over the 1/2″ of the dough on the edges and roll the dough lengthwise into a roll. Seals the ends. Cut the roll into 1 1/2″ pieces. Place each piece into a lightly greased muffin tin. Cover with a kitchen towel and let rise for another hour. 6 When they have doubled in size, sprinkle with cheese and bake at 180 C for 15-20 mts or till they turn golden in color. Let the buns rest for 4-5 mts in the tins before removing them. Remove after 5 mts and cool on a wire rack.