Stuffed Buns

These are soooo easy to make and they are also very soft and delicious!

I stuffed mine with a simple veg mixture but you can add whatever you like to these, even mince meat. Just make sure everything is completely cold before stuffing.

You also don't have to stuff these, you can leave them as regular bread rolls, just keep in mind without stuffing them they are smaller.

You can make these bigger if you like, just make sure you adjust the bake time.

This recipe will give you 14 buns.

Ingredients:

A

240g Milk warmed

7g Dry Yeast

30g Caster Sugar

B

400g Plain Flour

1 tsp Salt

C

1 Egg

56g Unsalted butter softened

Filling

1 Onion - diced

1 Potato - diced

1 small Sweet Potato - diced

hand full of Silverbeet - sliced

Salt

Topping

60g Unsalted Butter melted

1 tsp Honey

Note: 

• You may or may not need more filling.

• Add nutella to the center to make these sweet.
  

Method:

• Mix A together, cover with gladwrap and set aside for 10 minutes.

• Using the dough attachment, mix B together, then add in A and C, mix till a dough forms and continue mixing on medium speed for 5 minutes.

• Tip out onto a lightly floured bench and knead by hand for a further 3 minutes. The dough should be very soft and may be sticky. Try not to add too much extra flour.

Oil a bowl, place the dough into the bowl, oil the top of the dough, cover with gladwrap, place a tea towel over the top and allow to rise for 3 to 4 hours.

Filling

• Sauté your onions in a little oil till translucent, then add in the potato's, cover the pan with a lid and turn down the heat, to allow the potato's to steam, once they are almost cooked, repeat the steps with the sweet potato, add salt and toss in the silverbeet. Cover and allow to steam.

• Once everything is all cooked, set a side to fully cool down.

• Divide dough into 57g portions, roll into a ball and using a rolling pin roll each ball out. Make sure you don't roll them out too thin.

• Add about 1 1/2 tbs of filling to the center of the dough, with water, wet the edges and pinch the dough closed.

• Place onto an oiled tray, with 2 finger width space in between each ball, cover with gladwrap and a tea towel, then allow to rest for 1 hour.

• Pre heat oven to 180c

• Bake for 20 minutes, they should be completely golden brown.

Topping

• Mix the topping together and brush over the buns as soon as they come out of the oven. Give 2 to 3 coats.