Cooking and baking has always been therapeutic for me. Love for food and feeding my loved ones is my stress buster. 

Lately, I’ve been loving the homemade bakes, specially breads and buns. 

This time I tried my hands on semolina aka suji buns and the result was outstanding. Came out pillowy soft and the texture was lovely. 

I’ve used regular suji here.

Let’s check the recipe – 



INGREDIENTS –

Semolina/ Suji – 4 cups 

Milk powder – 3 tbsp 

Salt – 1 3/4 tsp

Sugar/ honey  – 2 tbsp

Yeast – 1 1/4 tsp

Butter/ oil – 3 tbsp

Milk – 2 cups  

Milk and butter for brushing


METHOD –

  1. In a bowl, add 1/2 cup lukewarm milk, sugar and yeast.
  2. Mix well and keep aside covered for 10 minutes. Let it proof.
  3. After 10 minutes, you will see tiny bubbles and the mixture has risen.
  4. Seive suji twice in a separate bowl. Add salt and milk powder. Mix well.
  5. Now add the yeast and mix.
  6. Add milk, little at a time and knead a wet dough.
  7. Add butter and keep kneading till combined.
  8. Now place the dough in a bowl and keep covered  for 30 minutes.
  9. Now transfer the dough to a flat surface and knead for good 15 minutes (stretch and pull method).
  10. You’ll see the dough has turned smooth and non-sticky.
  11. Now apply oil and grease the dough.
  12. Place the dough in a greased bowl. Cover with a damp cloth and let it rest in a warm place for 60 minutes or till double in size.
  13. Knock the air out.
  14. Knead for 30 seconds and form a log.
  15. Divide into equal portions.
  16. I made 30 small sized buns. 
  17. Smoothen into balls between your palms. 
  18. Place on the greased dish. Cover with a damp cloth and let it rise for another 30 minutes.
  19. Meanwhile, preheat the oven for 10 minutes at 180c. 
  20. Brush the buns with milk and bake for 16 minutes.
  21. When done, remove the tray from oven and brush some butter on the buns.
  22. Keep covered with a damp cloth for around 60 minutes. 


NOTES –

  1. When kneading the dough, do not add any additional flour or oil. Just knead for sometime and the dough will turn soft and smooth.
  2. Brushing the pavs with milk ensures that the pavs brown well while baking.
  3. Baking time may vary from one oven to other.
  4. Milk required may vary. Use 1/2 cup at a time.
  5. The dough will be sticky at start but do not add any additional flour.


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XOXO,

Manisha, FOODNSPOONS

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