Ever since I have started making bread at home, I try to incorporate whole wheat in my breads, sometimes completely and sometimes partially. My today’s bake is milk bun which isn’t though 100% whole wheat, still has more than 50% whole wheat in it.
Whenever we are to go out, normally I knead the chapati dough in milk to keep them soft. Taking this concept in account, for these buns I used mainly milk to knead the dough. The buns turned out soft and delicious. These were mildly sweet.I served them with bhaji and the whole family enjoyed them.
This is part of the Bake-a-thon 2017