Sunday, February 20, 2011

Stuffed Bread Buns


Since last year I have started baking different kinds of breads at home. I've already blogged about a couple of them - braided bread and zucchini bread. I just enjoy the whole process - kneading the sticky dough, watching it rise, the aroma filling the whole place as it bakes and finally ofcourse the taste of fresh, homemade bread.

This time around, we wanted to have some hot fresh stuffed bread buns for breakfast...right after we rise late on a lazy Sunday morning. But who will get up early enough to knead the dough, let it rise (twice) etc? Certainly not lazy me! I vaguely remember reading someplace that the twice risen bread can be refrigerated, then brought to room temp and baked before serving. So thats what I did this time, with great results. Infact, I didn't even completely bring it to room temp, just left it out for 5 - 10 mins, before sticking it in the oven. So the buns were ready right as the tea was boiling - what great timing, if I may say so myself! From now on, this will be the way to go for me.

I followed the bun recipe from Versalite Kitchen, which I have used a few times in the past, always had good results. I just halved it to make about 7 buns. For the stuffing, I just made a simple potato-onion mix.

These Stuffed Bread Buns go to the Only Cooking with Bread event at Foodelicious.



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