{"id":397,"date":"2006-04-17T09:34:15","date_gmt":"2006-04-17T13:34:15","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/04\/17\/sesame-buns\/"},"modified":"2008-04-06T18:23:18","modified_gmt":"2008-04-07T01:23:18","slug":"sesame-buns","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/04\/17\/sesame-buns\/","title":{"rendered":"Sesame Buns"},"content":{"rendered":"

Yay… spring has definitely sprung here! Plenty of sunshine days have arrived finally. Even the yeast is ready for some action. When I mixed a packet of yeast with warm water, zoom… it rose to the sky as if it was trying to kiss the sunshine. See.<\/p>\n

\"Yeast
\n Yeast in Action <\/font><\/smal><\/center><\/p>\n

Recipes that need good fermentation like preparing bread, idlies, dosas and yogurt, are going to be easy from now on. Last weekend, I tried a recipe for sesame buns from my recipe book. I used to note down the western bread and cake recipes that caught my fancy in a notebook. That was before I knew about the foodblogs. I wasn’t even aware of copyrights etc., at that time, so I’m not sure where I got this recipe from, but definitely from a cookbook, or might be from TV. I am not sure. Whatever the origin, I am very fond of this recipe. Adding a bundle of sesame, gives the bread that nutty taste I like and the buns are great with soups, salads or for homemade simple sandwiches. <\/p>\n

Recipe:<\/strong>
\n(Makes about 8 to 10 medium sized buns)<\/small><\/p>\n

3 cups whole-wheat flour
\n1 cup sesame seeds
\n1 cup quick oats
\n½ cup watermelon seeds (My addition)<\/small>
\n1 tsp of salt and honey to your taste or ½ cup
\nWarm milk or water for mixing the dough into a ball
\nYeast:<\/u><\/small><\/font>
\n¼ ounce packet of active, dry ‘quick rise’ yeast<\/a> or 2 tsp
\nTake 2 tablespoons of water in a cup, stir in a pinch of sugar. Pour the contents of yeast packet and stir. Keep it in a warm place and wait for it to turn bubbly, usually 5 to 10 minutes.<\/p><\/blockquote>\n

\"The \"The<\/p>\n

\"The<\/p>\n

Method: Take all the above ingredients in a big bowl and mix them thoroughly. Knead the dough for at least 5 to 10 minutes. Cover and let it rise. Takes about at least one hour. I’ve kept it for about 3 hours.<\/p>\n

Take the dough out and on a clean board, sprinkle in some flour, and deflate and knead the dough again. Do it for at least 2 to 5 minutes. Divide the dough into small balls, shape them into buns. Place them on a greased baking pan; leave space for them to expand. Wait for another 30 minutes for them to rise. <\/p>\n

While the shaped buns are rising, preheat the oven to 350 F. Place the baking pans with buns in the oven and bake at 350 F for about 30 minutes or until golden brown. Remove and let cool.<\/p>\n

\"Sesame
\nSesame bun and dried soya chunks-eggs omelet sandwich.<\/p>\n","protected":false},"excerpt":{"rendered":"

Yay… spring has definitely sprung here! Plenty of sunshine days have arrived finally. Even the yeast is ready for some action. When I mixed a packet of yeast with warm water, zoom… it rose to the sky as if it was trying to kiss the sunshine. See. Yeast in Action Recipes that need good fermentation […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45,121],"tags":[],"class_list":["post-397","post","type-post","status-publish","format-standard","hentry","category-sesame-seeds","category-whole-wheat-flour"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=397"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/397\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}