Onion and Jeera Buns
by Tarla Dalal
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Added to 631 cookbooks
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Jeera buns and masala buns are common fare at bakeries, but nothing can beat the satisfaction of making them in your own kitchen.
First of all, the softness and fresh aroma of buns out of the Oven are unbeatable. Secondly, you are also assured of the ingredients that go into it and the hygienic preparation.
So, here is how you can make your favourite Onion and Jeera Buns are home. These tasty buns can be stored in a dry, airtight container at room temperature, for two days.
The procedure is quite simple, and if you follow the instructions correctly, you are sure to end up with fluffy, irresistible buns to accompany your tea today!
When you have let the yeast mixture rest for 10 minutes, you will notice that it gets frothy, which means it has activated properly – once you get this right, you have crossed half the bridge. But, if you don’t get a bubbly, frothy yeast mixture, you might have to redo that step; the water might have been too cold or too hot.
They stay fresh in an air-tight container for 2 days. Team up these buns with pepper-flavoured Tomato, Cabbage and Bean Soup and Pasta Genovese and make it a meal.
Nutrient values per bun
|Vitamin A||63.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||0.4 mg|
|Folic Acid||0.2 mcg|
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