Easy Wheat Flour Dinner Buns With Baked Veggies
1 hour 40 minutes
842 reads
About Easy Wheat Flour Dinner Buns With Baked Veggies
Easy Wheat Flour Dinner Buns with Baked Veggies are my latest triumph in the quest for the perfect whole wheat bun. These buns strike just the right balance—they’re soft yet sturdy enough to soak up all the delicious juices, with a hint of sweetness and a hearty character that sets them apart from ordinary bread.
What truly elevates this dish is pairing the wholesome buns with vibrant baked vegetables, creating a meal that’s both nourishing and satisfying. Whether you’re serving them for breakfast, brunch, lunch, or dinner, these buns promise a healthy, flavorful bite with no hint of dryness—just pure, homemade comfort on a plate.
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Recipe Time & More
Prep1 hour 20 minutes
Cook20 minutes
Total1 hour 40 minutes
Ingredients
- 2 cup Whole Wheat Flour whole
- 1/2 tsp Salt omit if using salted butter, or as per taste
- 2 Sugar tbspn
- 200 ml Milk
- 1 lime Vinegar tbspn juice
- 1 tsp Yeast
- 2 tsp Honey
- 2 tsp Milk
- Vegetables for baked i used
- 1 Carrot large sized, sliced
- 5.5 Beans chopped
- 1 cubes Potato medium chopped in
- 1.5 tsp Salt or as per taste
- Pepper as per taste, black
- 1 tsp Butter or oil oil
Instructions
- Method for buns; Add vinegar to milk and set aside.
- In a large bowl take flour put salt on one side then add sugar on other side, add yeast. Whisk everything together till well incorporated.
- Pour the curdled milk to the flour and mix well.
- Then add butter and knead the dough for 3 minutes. Coat the dough lightly with dry flour.
- Grease the bowl with oil. Place the dough in the bowl and cover with cling film and keep in a dry place for an hour or till the dough Doubles in size.
- In an hour or so when the dough doubles (your kitchen must be filled with a boosy smell, which is perfectly fine) divide the dough in 8 equal parts.
- Roll the dough tightly and arrange on a greased tray, 2 inches apart from each other.
- Meanwhile preheat oven on 200C. Mix milk and honey and
- Cover with a clean kitchen towel and let the buns rise for 20 minutes.
- After 20 minutes apply honey mixture on the buns. Sprinkle seeds on top. I used sesame, nigella, poppy and flax seeds.
- Bake for 20 minutes or till golden brown.
- Take an A4 size aluminium sheet. Give it a shape of bowl. Add chopped n sliced veggies, add seasoning and butter.
- Close the foil tightly like potli. Keep this with the buns to bake for 15 minutes.
- These veggies taste yummy with the buns...
- Remove buns and let them cool a little. Lightly remove them from pan and slice only after cooling.
- Open and check the potli if veggies have cooked or not. Mine got cooked in 15 minutes.
- Enjoy these yummy home made bakes for breakfast, lunch or dinner and enjoy....
Recipe Notes
Additional Tips
- For extra-soft buns, brush the tops with a mixture of warm milk and honey immediately after baking; this adds a subtle gloss and keeps the crust tender.
- To infuse the baked veggies with more Indian flavor, toss them in a blend of garam masala, kasuri methi, and a touch of amchur powder before roasting.
- If you prefer a vegan version, substitute the milk with unsweetened almond or oat milk and replace honey with maple syrup or agave nectar.
- Leftover buns can be sliced, toasted, and used as a base for open-faced masala sandwiches or served alongside dal for a comforting, hearty meal.
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Recipe Nutrition
Calories: 319kcalCarbohydrates: 65gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gCholesterol: 2mgSodium: 912mgFiber: 2gSugar: 25g
Pv Iyer
Articles: 60
5 Comments
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This looks amazing! Thanks for sharing.
Looks so delicious! Thanks for the recipe.
What a wholesome dinner…. healhty and hearty.
Absolutely delicious! Can’t wait to try it.
This looks amazing! Thanks for sharing.