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.

 

Eggless Whole Wheat Milk Buns

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Eggless Whole Wheat Milk Buns
These whole wheat buns are mildly sweet, soft and fluffy. Serve them warm with butter, jam, bhaji or as it is.
Eggless Whole Wheat Milk Buns
Prep Time 20 min
Cook Time 25 min
Passive Time 1 hr 45 min
Servings
buns
Ingredients
Prep Time 20 min
Cook Time 25 min
Passive Time 1 hr 45 min
Servings
buns
Ingredients
Eggless Whole Wheat Milk Buns
Instructions
  1. In a bowl, take 50 ml of warm water, add sugar and yeast to it. Stir to dissolve and keep it for 5-10 minutes till yeast starts bubbling.
  2. Take both the flours, melted butter and salt in a bowl. Add yeast mixture, warm milk, melted butter and remaining water to it. Bring it together.
  3. Transfer the dough on a lightly floured surface and knead it for 10-12 minutes till dough turns smooth and elastic.
  4. Roll the dough into a ball and place in a greased bowl.
  5. Cover and keep it in a warm place till it doubles in volume.
  6. Punch the dough and divide into 20 balls. Let them rest till they double in size.
  7. Brush them will milk and bake in preheated oven at 180°C for 20-25 minutes till golden brown.
    Eggless Whole Wheat Milk Buns
  8. Brush the baked buns with butter when still hot.
  9. Cool them on a wire rack.
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This is part of the Bake-a-thon 2017

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