Homemade Vegetable Stuffed Buns? These Stuffed buns are loaded with veggies and are topped with two types of sesame seeds. So warm, soft, Fluffy, fragrant and stuffed with fresh veggies – no can or frozen veggies, all real – totally yummy ( + point is it contains only 200 calories). Try making these if you’re looking for the ultimate comfort food.
I’ve made it twice in the last week, once for bringing life to the original recipe concept and taking some photos, and once for “recipe testing”. Aka licking the filling and testing the dough. Again. More. Soft Buns In my mouth. I like this recipe a lot, you guys.
Unlike store bought buns, these are healthy and homemade, and can be packed with any filling of your choice, be it cheese, chicken, lamb or mutton, mushrooms (choices are endless). These vegetable stuffed buns are a fun way of using leftover dough and any stuffing of your choice. These can be eaten for tea or breakfast or a satisfying meal with some salad. It works well as a snack for children to take to school, or to simply enjoy with a favorite drink at any time of the day.
These stuffed buns succeeds in titillating your senses with its soft, tenderness, and that fresh sesame-ish flavour makes these buns more appetizing. Bake Stuffed buns not because you must but because it tastes so yummy that you would regret not making it at your earliest once you devour its first bite! Having said that, I am not dropping more clues, get ready with some all purpose flour and some basic ingredients (filling of your choice) and get ready to bake fresh stuffed buns this weekend! So, are you ready to read the recipe?
When you make these Vegetable Stuffed Buns, all you have to do is open your windows and let the divine baking aromas drift and I will come to you. My nose can find these things. Okay? See you soon.
Check it out the Vegetable Stuffed Buns recipe and printable version here!!
Vegetable Stuffed Buns Recipe
For Buns Dough
- 3 1/2 cups all-purpose flour
- 1 cup warm milk
- 2 tablespoon dry milk powder
- 1/2 cup water might use less
- 1 egg lightly beaten
- 2 teaspoon sugar sugar
- 4 tablespoon olive oil you can use simple cooking oil
- 4 tablespoon melted butter
- 1-1/2 teaspoon instant yeast
- 1 teaspoon salt
For Buns Stuffing
- 2 boiled potatoes
- 1 cup shredded cabbage
- 1/2 cup sweet corns
- 1/2 cup fresh green peas boiled
- 2 green onion thinly sliced
- 2 green bell pepper thinly sliced
- 2 carrots thinly sliced
- 1 teaspoon hot pepper sauce
- 2 teaspoon soy sauce
- 1 teaspoon herb seasoning optional (its my fav)
- 1/2 teaspoon black pepper freshly ground
- salt to taste
- 1 teaspoon butter
- 2 tablespoon sesame seeds i used white + black seeds
- 1 egg yolk beaten with a little milk for brushing the buns before baking
- melted butter for brushing
In a small bowl, add warm milk, sugar, salt and yeast and stir until the sugar and yeast dissolves and rest for 10 minutes.
Sieve the flour in a large mixing bowl.
Then add dry milk, oil, melted butter and egg in it.
Add the yeast mixture in the flour and knead for few minutes.
Start kneading together and gradually add the water a little at a time.
You may not need to use all the water, so add it sparingly until your dough comes together and is nice and soft.
Knead for a good 8-10 minutes. The more you knead the dough, the softer the buns will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough and trasnfer into a bowl.
Cover the dough with wet cloth and set aside for 1 hour for it to double in size.
Meanwhile, prepare your buns stuffing.
Peel potatoes and mash them roughly.
Melt 1 teaspoon butter in a frying pan over medium heat.
Add green peas, carrots and sweet corns. Cook and stir for few minutes until crispy-tender.
Now add green pepper, cabbage and green onions, cook for 2-3 minutes.
Add potatoes and a splash of soy sauce and hot sauce.
Season with salt and pepper.
Cook and stir for 2 more minutes or until all done.
Sprinkle the herb seasoning over it and turn the heat off and let it cool down completely.
Once dough risen, Punch it down and divide it into 18 small balls ( depending on the size of buns your would like).
Line the baking tray with baking sheets.
Roll out each ball into a circle.
Place vegetable stufing in the center, then ball it up and seal the edges.
Place it on the prepared baking tray and repeat it with remaining dough.
Cover the tray with a light cloth and let them rose for 30 minutes.
Now brush each buns with beaten egg.
Then sprinkle some sesame seeds all over.
Bake in the pre-heated (180 degree C) oven for 18-20 minutes or until buns turn golden brown.
Remove from the oven.
Brush butter on top of the buns and cover them with a cloth so they get really soft.
Serve warm and enjoy.
Recipe NotesServing Suggestions:
Serve warm with coffee or tea.
Extra Bonus Tips:
- It can last for a week in an air tight container in the refrigerator or it can be frozen for longer. Any time you wish to serve these heat them in the microwave for 15-20 seconds or preheat in the oven for 2-3 minutes and enjoy the warm, soft vegetable-y stuffed buns!
- What I really love is that once you have this basic idea, the variety of stuffing you can make for these buns is absolutely endless.
I have also posted Baby Chicken Bread recipe which is another easiest & tastiest version of making stuffed bread at home. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.