Rose Buns With Amaranth Leaves And Wheat Flour
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Amaranth aka Cholai aka Laal Palak or Rajgira is a super food, rich in iron, vitamin and minerals. I try to use it in our family food in whatever way possible. This time made buns with Amaranth puree so that my daughter eats some of the goodness of Amaranth
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Ingredients
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Instructions
- Wash the Amaranth Leaves very well to remove all the dirt and then blanch them. Put them in a pot of boiling water for a minute and strain, pour cold water over them to stop cooking
- Puree the blanched amaranth leaves in a food processor, keep aside
- Take the flour in a bowl, add yeast, sugar and salt to it and mix well( if you are using instant yeast, first prove the yeast with some sugar in 1/4 cup warm water and use that water to knead the dough)
- Add amaranth leaves puree to the flour and start mixing by hands
- Now add water little by little to make a soft and smooth dough. Knead for 2-3 minutes
- Now add the butter and knead the dough well to incorporate butter in it
- Now keep the dough covered in a greased deep bowl at some warm place for an hour or till the dough doubles in size
- Take out the dough, knock the air out and make 32 equal size balls with this.
- With the help of some dry flour start rolling each ball in a small circle. Now take four dough circles and arrange them overlapping on each other
- Start rolling one part first and roll like a swiss roll, Keep this roll on the other part of halved circles and again roll the full length, this gives a rose and then spread the leaves of the rose a little bit with your fingers
- Grease your muffins tray with some oil or butter, keep the roses in the tray and brush them with some butter and allow to rest for 10 minutes. Meantime, preheat the oven at 180 degrees
- Bake the Buns at 180 degrees for 18-22 minutes, keeping an eye after 18 minutes till you get a nice crispy looking color on top.
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