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You are here: Home / Cakes and Bakes / Thanksgiving Holiday Bakes / Chicken Bun | Meat masala Stuffed Dinner Rolls

Chicken Bun | Meat masala Stuffed Dinner Rolls

February 24, 2013 By Sangeetha Priya 42 Comments

chicken stuffed buns with bread and wheat flour combo
Chicken Bun | Meat masala Stuffed Dinner Rolls Chicken Stuffed Dinner Rolls

Chicken stuffed dinner rolls | Chicken Bun | Masala Bun is a perfect for light dinner, day out lunch, Indoor Parties or family get together…These stuffed buns tastes amazing with butter flavored bread and yummy chicken stuffing. Also the egg wash on top of buns with seasoning mix makes it more flavorful and perfect textured bun / dinner rolls. I came up with loads of desserts for Valentine’s treat so today I scheduled this khara/savory/masala buns. If you are a savory lover that too chicken fan then this stuffed buns which is going to perfectly suit your cravings 🙂

I added moderate spices in the stuffing, you can adjust it to your tolerance. I have two versions based on the flours I used, and I recommend beginners in baking to try 50:50 flour version. The reason for two versions is I was out of flours, so i used mix of bread flour, wheat flour and millet flour in each bakes (can check the video at the end for the outcome with millet flour). That was a time I was worrying to buy eatables/perishables from store and was in need with home baked goods.

Chicken Bun

This post in detail explains

  • Dry Chicken Masala Recipe for stuffing in the buns
  • Difference between refined and unrefined wheat flour
  • How to handle/bake Using Whole Grain Wheat flour
  • Beginners Tutorial for kneading and rolling the dinner rolls
  • How to stuff the buns with chicken filling
  • Instant and Active Dry Yeast Baking Methods
  • Tips to nail a perfect textured bun/dinner rolls
  • How to bake dinner rolls without using baking ring
  • How to add more stuffing inside buns/dinner rolls
  • How to get golden crust buns
  • What to use / wash for golden crust buns

Know about Wheat Flour

Whole Grain Wheat Flour contains the Bran, Endosperm and Germ . The bran is the hard outer shell of the edible wheat kernel. Once that shell is broken it adds small sharp shards of bran to milled flour. These small bran shards are also known as fiber! The germ is very inside of the wheat berry which has the potential to sprout as new plant. The endosperm is the inside body of the wheat berry which is the largest portion of the wheat kernel. The endosperm contains starchy carbs, proteins and small amount of vitamins and minerals.

Refined Vs Unrefined Flour

White refined wheat flour is made from the endosperm only. Brown flour includes some of the grain’s germ and bran, while whole grain or whole meal flour is made from the entire grain, including the bran, endosperm, and germ and the texture is coarse. Germ flour is made from the endosperm and germ, excluding the bran. Traditional Whole Wheat Flour as shown in video 2:35 minutes & picture below is milled from a red wheat berry. White Whole Wheat Flour is milled from a white wheat berry (available in US).

whole wheat flour

Bread Flour

Bread Flour: Bread flour is designed for yeast baking. It has a protein content of just under 13% which helps to create more gluten and more rise in our baked breads. It’s a very sturdy flour great to hold together the structure of yeasted doughs. Bread flour has a higher protein content between 12 to 14 percent than all-purpose flour which has 11 percent protein while that of whole wheat flour is 14-14.5%. So if more the protein then more the gluten in your flour.

What is gluten?

Gluten is the stringy strands that give bread dough its stretch and elasticity, and baked bread its characteristic chew. Kneading dough develops a network of gluten strands that trap air and produce the airy holes characteristic of many breads. Vital gluten or vital wheat gluten is the extraction of protein with no starch which added to flours in baking to increase the content ie high gluten flour in wheat flour Baking. However I didn’t use vital gluten in this recipe.

How to choose the flour?

I have made the Chicken Stuffed Dinner Rolls first version with bread flour : whole wheat flour (50:50), and second one completely with Whole Wheat flour (atta) using Tangzhong Method. The flour difference between Atta, Red Hard Whole Wheat and White Wheat is, the atta (India) looks sand like / slight yellow color compared to the White Whole Grain wheat or Red Wheat Berry Flour (available in US) and it is less in protein content compared to others.

Do prefer home ground wheat flour which doesn’t undergo much heat while grinding and so the protein content remains high or else buy in store with high protein content flour. If you feel you are completely using atta try to add vital wheat Gluten or replace half portion of atta with whole grain wheat flour or at least 20 % unbleached bread flour to the atta or at least 20% unbleached all purpose flour to get better buns / dinner rolls.

Flours I used in this Recipe

In this recipe the flour I chose are Unbromated Bread Flour and Whole Grain Flour. You can use the Whole Wheat Flour as it is with whole grains with bread flour combo of 20:80 or 50:50 (I often choose this for parties) or 80:20 in REGULAR METHOD described below or use 100% Whole Grain Flour, measure the flour, sieve the flour the recipe calls for, take the entire coarse texture with few tbsp fine flour, cook with water and butter ie TANG ZHONG METHOD for better soft buns from unrefined flour (described below).

Instant Vs Active Dry Yeast

You know the demand for yeast and flours was very high during the beginning of pandemic. One time when I ordered grocery in Insta cart , the guy who helped to fulfill our order replaced active dry yeast with bread machine yeast and I approved that change immediately because I know the bread machine yeast can be used as instant yeast in regular baking method.

Both yeast needs two rising/proofing but there are some changes between them in proofing method to note

  • Active Dry Yeast
    • Dry active yeast needs to be activated with warm water and sugar mixture (refer Whole Wheat Dinner Rolls Recipe) but some packages say you no need to so do stick with the package.
    • Active dry yeast based dough needs 1 hour for first rise than after punching, stuffing and shaping it needs just 30 minutes of second rise before baking.
  • Instant Yeast
    • Instant yeast/bread machine need not to be activated can directly add to the flour or cold water/liquid content and mix with the dough.
    • This yeast based dough needs just 10 minutes of resting during first rise after that do stuff with chicken mixture and shape it.
    • Once done allow 1 hour of second rise before baking.

How to steam Buns/No Oven Option

  • For steaming in 5 inch steamer pan I used 200 grams of first rise dough and 50 grams each bun.
  • After the second proof, instead of just melted butter I added garlic powder, Italian herb mix, red chili powder , pinch turmeric powder and salt to it and applied all over the buns (refer picture below).
  • Top the buns with sesame seeds.
steamed buns in stove top
Step by Step Pictures From Whole Wheat Pav Recipe
  • In a pan filled half with water allow the water to boil well (Pic 1).
  • In high boiling water it took 22 minutes for the buns to get it done.
  • Place the stainless steel pan over it (Pic 2) and cover the top.
  • Cover with cloth wrapped lid throughout the entire process, cloth absorbs excess water if any over buns and prevent the buns getting soggy.
  • You can check whether it is done or not by touching the top of buns, if its not sticking then its done.
  • Immediately after steaming apply herb mixed butter over the buns to give rich color and flavor as shown.

Filling For Chicken Stuffed Dinner Rolls

Chicken Cubed – 600grams (1.32 pounds)
Chopped Onion – 1 Cup
Garlic, chopped – 1 Tbsp
Chopped Ginger – 1 Tbsp
Capsicum – 1/3 Cup
Cumin Seeds – 1/4tsp
Tomato or Puree – 3 Tbsp
Red Chili Powder – 1/4tsp
Garam Masala Powder – 1tsp
Turmeric Powder – 1/4tsp
Coriander Powder – 1 Tbsp
Salt & Oil – As Needed
Optional Thing for filling are
Sambar Powder – 1/2tsp
Chopped Green Chilis
Chopped Coriander Leaves or Thai Basil Leaves

How to prepare the stuffing

  • Cube skinless, boneless chicken to small pieces, add turmeric powder wash and dry the excess moisture, keep aside (Pic 1).
  • Chop onion, capsicum, ginger and garlic to fine pieces (Pic 1) and make sure it fits in the bun.
  • Add a tbsp of oil in hot pan, splutter cumin seeds.
  • To that add onion , capsicum, ginger, garlic and sauté till they become tender (Pic 2).
  • Now add all the masala powders mentioned above in ingredient list.
chicken stuffed buns with yummy chicken dry masala for bread bowl
  • Sauté a minute till raw smell disappears then add cubed chicken(Pic 3).
  • Add a little amount of water to cook the chicken and cook in medium flame.
  • Once all the moisture evaporates add chopped coriander leaves or Thai basil leaves and let it cool completely (Pic 4).
  • Cool the mixture before stuffing in the buns and meanwhile do prepare the dough for the buns.
chicken stuffed buns with bread and wheat flour combo
Chicken Bun Meat Stuffed Dinner Rolls with half wheat and half bread flour

Tangzong Whole Wheat Dinner Rolls

For Tangzhong

Whole Grain Wheat Flour – 1/4 Cup
Water – 1 Cup
Butter – 5 Tbsp

Remaining Ingredients For the dough

Whole Wheat Flour – 2.75 Cups
Active Dry Yeast 2.5 tsp (Instant 2 tsp)
Egg – 2 Numbers (Large, reserve 1 egg white for brushing the buns)
Milk- 2 Tbsp or more as needed
Sugar – 1.5 Tbsp
Himalayan Salt – 1tsp
Garlic Powder + Herbs – 1/2tsp
Italian Seasoning – 1/2tsp &
Sesame Seeds – For Topping

Yields 8 Buns (88 grams Dough Weight Each)

Tang Zhong Dough Preparation

  • Picture 1 shows the coarse texture from the whole grain wheat flour.
  • I cooked the entire coarse grain from the flour measurement the recipe calls with 2 tbsp soft flour (refer video at 12:08 minutes ) with 1 cup water (Pic 2).
  • Keep stirring since the flour gets thicken soon and to prevent burn at the bottom of the pan.
  • Add butter and continue cooking, it turns shiny and glossy mixture as shown in Pic 3.
  • Let this mixture cools completely before adding to other ingredients to prepare the dough (check the “Dough preparation” Heading for the rest of steps).
Old Pictures of Chicken Stuffed Dinner Rolls Chicken Buns Updated

50:50 Bread : Wheat Flour Version

Ingredients

Bread Flour/APF (50%) + Wheat Flour (50%) – 3 Cups
Dry Yeast – 2.5tsp/Instant – 2tsp
Sugar – 1.5 Tbsp
Himalayan Salt – 1tsp
Garlic Powder + Herbs – 1/2tsp
Milk – 3/4 Cup Plus Water – As Needed
Butter – 5 Tbsp
Egg – 2 Numbers (Large, reserve 1 egg white for brushing the buns)
Italian Seasoning – 1/2tsp &
Sesame Seeds – For Topping

Yields 8 Buns (88 grams Dough Weight Each)

Chicken Stuffed Dinner Rolls Dough Preparation

  • Measure the flour (Pic 1) you use, if using Tang Zhong prepare ahead of time.
  • In a large bowl add flour, Tang Zhong (if using) salt and herbs (add Instant yeast if using Pic 2 ) and stir well.
  • In lukewarm milk add active dry yeast (if using), sugar, and allow to activate the yeast for 5 mins or mix just to dissolve cane sugar and add this to the prepared flour mixture.
  • Add Eggs (pic 3) and reserve egg white for brushing the buns.
  • Gently add milk mixture to the flour (always add milk/water in batches).
  • Knead to soft pliable dough by adding the soft butter (Pic 4, exclude in Tang Zhong) and if its dry add more milk or water.
  • The texture of dough at this time is slightly sticky and that is the perfect consistency video at 5:09 minutes.
  • Cover and rest the dough in warm place for 10 minutes in Instant yeast (Pic 6) or 60 minutes or till it doubles in size if using Active Dry Yeast.

How to proof Bread dough in Instant Pot

In case if you use active dry yeast do proof the dough for 60 minutes in first rise.

  • Place a parchment in the instant pot inner pot or grease inner pot with oil.
  • Place the kneaded bread dough in the center (Pic 2).
  • Set the Yogurt mode in IP for 30 minutes (normal, pic 1).
  • Also cover it with Instant pot glass lid (Pic 2).
  • After 30 minutes of proofing ,its proofed beautifully (Pic 3 & 4).
proofing bread in instant pot

How to Stuff & Shape Chicken Stuffed Dinner Rolls

  • Punch after first rise of dough and divide into 8 equal rolls of 88grams each (refer video from 6:25minutes).
  • Shape each roll in to a cup (pic 1 & 2) and make room for the filling to stuff in, can refer video 14:37 minutes for clear idea.
  • Keep the filling inside (Pic 3) and cover it up gently (Pic 4 , 5 & 6).
  • Close the bun very well (pic 7) and place the seam part down in prepared baking pan (pic 8).
  • Do roll it round and remove the excess dough if you feel any but if you stuff very well then there won’t be any excess dough.
  • When you place the rolled buns (pic 8) in pan do leave enough space for them to rise and bake to get round buns or else make it close as shown in video at 18:27 minutes for pull apart buns.
  • Again rest the shaped rolls for another 30-40 minutes to rise in active dry yeast or 1 hour if using instant yeast (pic 9) .
  • Add herbs, garlic powder, seasoned salt to the reserved egg wash or in milk as desired and brush over the buns.
  • In between for every 20 minutes once brush the top with egg wash (at least 2 times before start baking) but apply gently and don’t disturb the rising buns by pressing them down/hard or else do once at last just before baking.
  • Also top the buns with sesame seeds (pic 10).
  • Preheat the oven to 375°F and bake for 15-18 minutes or buns turn light golden brown (Pic 6).
  • When it is hot out from oven immediately apply butter or the egg wash to get shiny brown top!!!.
  • Have it with your favorite spread or Plain (We love it with Cream Cheese spread or ranch)…
Chicken Stuffed Dinner Rolls using Whole Grain Wheat Flour

Notes

  1. Don’t use very hot milk, it kills the yeast.
  2. Make sure the filling is also not too hot (should be cool enough) before covering with dough.
  3. Don’t make the filling oily it won’t stay inside the dinner rolls and its tough to work with oily chicken filling.
  4. If you feel so, do remove/drain excess oil from the filling and continue wrapping.
  5. While rolling the bun with the stuff, if you feel it cracks here and there lightly then wet your palms with milk and roll, it hides the crack (refer video at 15:05 minutes .
  6. Also the sticky dough can be handled by greasing your palms with oil refer video at 6:47 minutes.

I already came up with Egg less, Sweet and Cute shaped dinner rolls, here is a quick round up…  

1) Potato Stuffed Rosette shaped bun, pure vegetarian dinner rolls recipe

2) Sweet Stuffed Heart Shaped Dinner rolls (Eggless and Butterless) recipe

3) Indian PAV Bun Recipe with less yeast

4) Eggless Potato Stuffed/ Lion, Braided, Clover Shaped dinner rolls recipe

5) Assorted Dinner Rolls (Rosette/Clover and Swirl Shapes) recipe

Chicken Stuffed Soft Buns
Chicken Stuffed Dinner Rolls Completely with Bread flour

Video Tutorial

Recipe Card

chicken stuffed buns with bread and wheat flour combo
Print
Chicken Stuffed Bun
Author: Sangeetha Priya
Ingredients
Chicken Filling
  • Chicken Cubed – 600grams 1.32 pounds
  • Chopped Onion – 1 Cup
  • Chopped Garlic – 1 Tbsp
  • Chopped Ginger – 1 Tbsp
  • Capsicum – 1/3 Cup
  • Cumin Seeds – 1/4tsp
  • Tomato or Puree – 3 Tbsp
  • Red Chili Powder – 1/4tsp
  • Garam Masala Powder – 1tsp
  • Turmeric Powder – 1/4tsp
  • Coriander Powder – 1 Tbsp
  • Salt & Oil – As Needed
  • Optional Thing for filling are
  • Sambar Powder – 1/2tsp
  • Chopped Green Chilis
  • Chopped Coriander Leaves or Thai Basil Leaves
Tangzong Whole Wheat Dinner Rolls
  • Whole Grain Wheat Flour – 1/4 Cup
  • Water – 1 Cup
  • Butter – 5 Tbsp
Remaining Ingredients For the dough
  • Whole Wheat Flour – 2.75 Cups
  • Active Dry Yeast 2.5 tsp Instant 2 tsp
  • Egg – 2 Numbers Large, reserve 1 egg white for brushing the buns
  • Milk- 2 Tbsp or more as needed
  • Sugar – 1.5 Tbsp
  • Himalayan Salt – 1tsp
  • Garlic Powder + Herbs – 1/2tsp
  • Italian Seasoning – 1/2tsp &
  • Sesame Seeds – For Topping
50:50 Bread : Wheat Flour Version
  • Ingredients
  • Bread Flour/APF + Wheat Flour – 3 Cups
  • Active Dry Yeast – 2.5tsp/Instant 2tsp
  • Sugar – 1.5 Tbsp
  • Himalayan Salt – 1tsp
  • Garlic Powder + Herbs – 1/2tsp
  • Milk – 3/4 Cup Plus Water – As Needed
  • Butter – 5 Tbsp
  • Egg – 2 Numbers Large, reserve 1 egg white for brushing the buns
  • Italian Seasoning – 1/2tsp &
  • Sesame Seeds – For Topping
Instructions
How to prepare the stuffing
  1. Cube skinless, boneless chicken to small pieces, add turmeric powder wash and dry the excess moisture, keep aside (Pic 1).
  2. Chop onion, capsicum, ginger and garlic to fine pieces (Pic 1) and make sure it fits in the bun.
  3. Add a tbsp of oil in hot pan, splutter cumin seeds.
  4. To that add onion , capsicum, ginger, garlic and sauté till they become tender (Pic 2).
  5. Now add all the masala powders mentioned above in ingredient list.
  6. Sauté a minute till raw smell disappears then add cubed chicken(Pic 3).
  7. Add a little amount of water to cook the chicken and cook in medium flame.
  8. Once all the moisture evaporates add chopped coriander leaves or Thai basil leaves and let it cool completely (Pic 4).
  9. Cool the mixture before stuffing in the buns and meanwhile do prepare the dough for the buns.
Tang Zhong Dough Preparation
  1. Picture 1 shows the coarse texture from the whole grain wheat flour.
  2. I cooked the entire coarse grain from the flour measurement the recipe calls with 2 tbsp soft flour (refer video at 12:08 minutes ) with 1 cup water (Pic 2).
  3. Keep stirring since the flour gets thicken soon and to prevent burn at the bottom of the pan.
  4. Add butter and continue cooking, it turns shiny and glossy mixture as shown in Pic 3.
  5. Let this mixture cools completely before adding to other ingredients to prepare the dough (check the Dough preparation Heading for the rest of steps).
Chicken Stuffed Dinner Rolls Dough Preparation
  1. Measure the flour (Pic 1) you use, if using Tang Zhong prepare ahead of time.
  2. In a large bowl add flour, Tang Zhong (if using) salt and herbs (add Instant yeast if using Pic 2 ) and stir well.
  3. In lukewarm milk add active dry yeast (if using), sugar, and allow to activate the yeast for 5 mins or mix just to dissolve cane sugar and add this to the prepared flour mixture.
  4. Add Eggs (pic 3) and reserve egg white for brushing the buns.
  5. Gently add milk mixture to the flour (always add milk/water in batches).
  6. Knead to soft pliable dough by adding the soft butter (Pic 4, exclude in Tang Zhong) and if its dry add more milk or water.
  7. The texture of dough at this time is slightly sticky and that is the perfect consistency video at 5:09 minutes.
  8. Cover and rest the dough in warm place for 10 minutes in Instant yeast (Pic 6) or 60 minutes or till it doubles in size in Active Dry Yeast.
Chicken Stuffed Dinner Rolls Stuffing & Shaping
  1. Punch after first rise of dough and divide into 8 equal rolls of 88grams each (refer video from 6:25minutes).
  2. Shape each roll in to a cup (pic 1 & 2) and make room for the filling to stuff in, can refer video 14:37 minutes for clear idea.
  3. Keep the filling inside (Pic 3) and cover it up gently (Pic 4 , 5 & 6).
  4. Close the bun very well (pic 7) and place the seam part down in prepared baking pan (pic 8).
  5. Do roll it round and remove the excess dough if you feel any but if you stuff very well then there won’t be any excess dough.
  6. When you place the rolled buns (pic 8) in pan do leave enough space for them to rise and bake to get round buns or else make it close as shown in video at 18:27 minutes for pull apart buns.
  7. Again rest the shaped rolls for another 30-40 minutes to rise in active dry yeast or 1 hour if using instant yeast (pic 9) .
  8. Add herbs, garlic powder, seasoned salt to the reserved egg wash or in milk as desired and brush over the buns.
  9. In between for every 20 minutes once brush the top with egg wash (at least 2 times before start baking) but apply gently and don’t disturb the rising buns by pressing them down/hard or else do once at last just before baking.
  10. Also top the buns with sesame seeds (pic 10).
  11. Preheat the oven to 375°F and bake for 15-18 minutes or buns turn light golden brown (Pic 6).
  12. When it is hot out from oven immediately apply butter or the egg wash to get shiny brown top!!!.
  13. Have it with your favorite spread or Plain (We love it with Cream Cheese spread or ranch)…
Recipe Notes
  1. Don’t use very hot milk, it kills the yeast.
  2. Make sure the filling is also not too hot (should be cool enough) before covering with dough.
  3. If like to add egg in the dough you can, use 1/2 of egg while preparing the dough and reserve remaining to brush the top.
  4. While rolling the bun with the stuff, if you feel it cracks here n there lightly then wet your palms with milk and roll, it hides the crack.

chicken stuffed buns with 100% whole wheat flour and Tang Zhong method
Chicken Stuffed Dinner Rolls

Conclusion

I felt that Bread flour/ All Purpose Flour buns are fluffy either in recipe with 100%, 80%, 50% or 20% flour addition compared to 100% whole wheat flour buns which are dense in texture. But taste wise both are equally good and of course the 100% wheat flour gives that unrefined flour satisfaction, health bake indeed :-).

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Chicken Vendakkaai Puli Kuzhambu | Tangy Chicken Okra Curry

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Reader Interactions

Comments

  1. Food World

    February 23, 2015 at 10:26 am

    Wow really its dam awesome…
    non veg and veg roll

    Reply
  2. sangeethapriya

    July 24, 2014 at 11:23 pm

    Viji this recipe includes butter while kneading the dough, so pls stick with the measurements to attain soft buns!!! I am not sure about 'power' option in your oven, is that convection oven? make sure the temperature is 400F…

    Reply
  3. viji

    July 23, 2014 at 7:02 pm

    hi thanks for your reply. i have used only milk to knead this.Also my dough was soft only and it hasdoubled size also . after baking only will become hard. I am using samsung oven. Have selected "power" option with max temp. do you have any idea which option have to se;ect?

    Reply
  4. sangeethapriya

    July 23, 2014 at 2:04 am

    Also Viji next time try by increasing your oven temp and apply butter when it is out form oven that gives shiny brown look to ur buns!!!

    Reply
  5. sangeethapriya

    July 23, 2014 at 1:47 am

    Viji thanks for trying, i am not sure about your oven type but for brown topping first try to use unbleached flour and second thing brush the top well with egg wash more than one time, third thing it might becoz of oven temp once the bottom turns light brown, stop the oven and let rest inside the oven for few more minutes, that makes the top brown a bit!!! Coming to hard buns the only reason could becoz of less milk, so next time add more milk and knead well till it forms gluten either by hand or use food processor!!! Finally this is one of our family favorite made umpteen times and never went wrong, try and update how it turns!!!

    Reply
  6. viji

    July 22, 2014 at 5:33 pm

    HI,

    I tried this recipe 2 times .but in both attempt top color of the buns are not changing, still in white color. also it is getting very hard. could you please advice what is the mistake iam doing. Also iam new to using oven. is it any mistake using oven?

    Reply
  7. sangeethapriya

    February 5, 2014 at 3:47 pm

    Thanks Preeti, no need to heat the top, heat the bottom as you do for cakes and other bread loafs to make this buns…the top is broiler mode and that is not needed in this case, try n let me know your feedback…

    Reply
  8. Preeti Prasad

    February 1, 2014 at 11:30 am

    Lovely!!!!was inspired to try this myself….but a quick question….in my otg,should I set the top bars to heat when I bake,because we need the top to be brown here?to make cakes,I use the settings such that bottom bars are heated….please advise!

    Reply
  9. Monu Teena

    November 15, 2013 at 2:33 am

    You are always welcome Sangeetha at my place 🙂

    Reply
  10. sangeethapriya

    November 14, 2013 at 11:51 pm

    Thank you so much Teena, I really appreciate your valuable feedback after trying this recipe, will check your outcome soon…

    Reply
  11. Monu Teena

    November 14, 2013 at 2:27 pm

    very nice.. just love Chicken stuffed buns especially when i have it with some ketchup.. tried too .. but mine is not that special as yours.. Chicken stuffed Buns must visit my place when time permits.. i love to have your feedback dear 🙂 **HAPPY BLOGGING**

    Reply
  12. Hannah K

    October 31, 2013 at 3:09 am

    how many (lemon sized) buns is this recipe supposed to make?

    Reply
    • sangeethapriya

      October 31, 2013 at 11:35 am

      Hannah, 8-10 buns as shown in pictures above…

      Reply
  13. Rumana Ambrin

    June 7, 2013 at 6:45 am

    Buns are looking awesome…

    Reply
  14. Sangeetha

    March 1, 2013 at 4:05 am

    Very soft n delicious buns with yummy savory stuffing…well made sangee!

    Reply
  15. PT

    February 26, 2013 at 6:38 pm

    my kind of recipe dear 🙂 will give a try..

    Reply
  16. Shabbu

    February 26, 2013 at 6:06 pm

    Perfect and yummy..

    Reply
  17. Priya

    February 26, 2013 at 11:32 am

    Seriously i want to have a bite sis, beauties..Great job.

    Reply
  18. Divya Pramil

    February 26, 2013 at 9:23 am

    Wow I need some now 🙂 looks so perfect akka!!

    Reply
  19. Sharanya palanisshami (sara's TASTY BUDS)

    February 26, 2013 at 5:59 am

    wow sis , this was new to me , I want to taste this bun……….

    Reply
  20. Shailaja Reddy

    February 25, 2013 at 10:03 pm

    Wow cute buns with yummy filling.

    Reply
  21. Roha Khan

    February 25, 2013 at 6:05 pm

    wooo looks so tempting 🙂

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    Reply
  22. Beena.stephy

    February 25, 2013 at 5:44 pm

    Cute delicious bun

    Reply
  23. Treatntrick Treat and Trick

    February 25, 2013 at 5:40 pm

    Perfect and so yum!

    Reply
  24. Bharathy

    February 25, 2013 at 5:22 pm

    A great pat on your back for this lovely lovely recipe! 🙂 losing words to compliment!! 🙂

    Reply
  25. divya

    February 25, 2013 at 3:54 pm

    look absolutely tempting !! Gorgeous

    Reply
  26. Shanthi

    February 25, 2013 at 3:38 pm

    awesome..perfect outcome…

    Reply
  27. Kitchen Queen

    February 25, 2013 at 2:13 pm

    perfect to dip in marinara sauce.

    Reply
  28. Helen Prabha

    February 25, 2013 at 2:06 pm

    Wow…..marvelous.. Definitely going to try this…:-)

    Reply
  29. S.Menaga

    February 25, 2013 at 1:27 pm

    Cute buns n loved the stuffing also…

    Reply
  30. Latha Madhusudhan

    February 25, 2013 at 11:32 am

    amazingly made. Luv the stuffing too.

    Reply
  31. notyet100

    February 25, 2013 at 9:35 am

    Still to try stuffed bun,this one looks delicious

    Reply
  32. Arthy Suman

    February 25, 2013 at 8:34 am

    delicious and soft bun…

    Reply
  33. Medeja

    February 25, 2013 at 8:10 am

    They look so delicious! Would taste great with chicken soup!

    Reply
  34. Sandhya Ramakrishnan

    February 25, 2013 at 5:49 am

    This is totally awesome! Just like the stuffed buns in Hot breads. I am going to try this with some vegetarian fiiling 🙂

    Reply
  35. Savitha Ganesan

    February 25, 2013 at 4:28 am

    I am totally in love with ur buns.lovely.

    Reply
  36. Sangeetha Nambi

    February 25, 2013 at 4:20 am

    Super perfect….
    http://recipe-excavator.blogspot.com

    Reply
  37. Swathi Iyer

    February 25, 2013 at 2:26 am

    Delicious soft buns Sangeetha.

    Reply
  38. Swathi Iyer

    February 25, 2013 at 2:26 am

    Delicious and soft buns Sangeetha,

    Reply
  39. Julie

    February 25, 2013 at 12:29 am

    soft n fluffy buns,yummy!

    Reply

Trackbacks

  1. Eggless Dinner Rolls | Potato Stuffed Soft Buns | Rosette | Kaiser Shaped Vegetarian Dinner Rolls - Nitha Kitchen says:
    November 17, 2018 at 11:05 pm

    […] rolls recently for my Hubby’s office party, half of the batch with potato stuffing and half with Non veg stuffing. I tried this rosette shape first during that time. Last week I made it again n the day was cloudy […]

    Reply
  2. Eggless Honeycomb Buns | Beehive Bread | Khaliat al Nahal Recipe from Scratch - Nitha Kitchen says:
    November 17, 2018 at 10:53 pm

    […] flat each piece and stuff the sweet filling, then make it round, refer here for step wise […]

    Reply

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Sangeetha Priya
Recently we celebrated Diwali cum our family's fir Recently we celebrated Diwali cum our family's first teen birthday with her favorite 13 snacks as listed below. All are homemade and tried few new snacks this year
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🪔 Almond Burfi

🪔 Bournvita Burfi 

🪔 Gulab Jamun

🪔 Jhangri

🪔 Kaju Katli

🪔 Karupatti Mysore Pak

🪔 Khaja

🪔 Moth Namkeen (mixture with sev)

🪔 Nattu Sakkarai Adhirasam

🪔 Pasiparuppu Murukku 

🪔 Peanut Burfi 

🪔 Thenkuzhal

🪔 Thattu Vadai (Thattai)

 
https://www.nithaskitchen.com/category/indian-recipes/diwali or use search for particular recipe https://www.nithaskitchen.com

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Gulab Jamun Cheesecake aka Rose/Gulkand and Carda Gulab Jamun Cheesecake  aka Rose/Gulkand and Cardamom flavored Cheesecake From scratch with two versions. 
https://www.nithaskitchen.com/2020/11/gulab-jamun-cheesecake.html
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இனிய பொங்கல் நல்வா இனிய பொங்கல் நல்வாழ்த்துக்கள்!💐🌞🌺

Happy Pongal Sankranti🎑 

Thinai Ven Pongal Millet Kara Pongal , had a filling breakfast with Kathirikkai Goshtu, Tiffin Sambar and Coconut Chutney. Recipe from archives got a makeover with video tutorial recently ☺️
As always #linkinbio 👇

@nithakitchen

https://www.nithaskitchen.com/2015/02/millet-ven-pongal.html
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#nithakitchen #nithakitchenrecipes #norice #healthylifestyle #healthyliving #healthyeating #pongalopongal #khichdi #milletkhichdi #nithakitchenblog #instantpotpongal #instantpotrecipes #instantpotcooking #pip # #venpongal #milletpongal #kharapongal #kharapongalrecipe #videorecipe #pongal #pongali #millets #millet #foxtailmillet #makarsankranti #makarsankranthi #sankranthi #harvestfestival #ulavarthirunaal
அனைவருக்கும் இனிய அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள் 💐
Happy Tamil New Year, Ugadi, Vishu, Bihu  and Baisakhi 💐
Our  lunch on this special day was
🍛 Adhirasam
🍛 Paruppu Payasam / Lentil Kheer
🍛 Masal Vadai
🍛 Pottukadalai Murukku
🍛 Poosanikkai Poriyal 
🍛 Pudalangaai Poriyal 
🍛 Uppu Paruppu 
🍛 Pakoda Kuzhambu
🍛 Paruppu Rasam
🍛 Appalam ( not in the pic) with
🍛 Organic Rice

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