It’s December. And I know that ‘tis shall too pass with the blink of an eye. But till then, all I wanna do is soak up the holiday spirit. We are done decorating the tree the last weekend. My pre-teen did a good job and did it singlehandedly. And now we have taken upon us two other projects. One would be to make handmade cards for all of G’s teachers at school and the second would be individual cookie hampers for all of them. And trust me, these are extremely ambitious projects by my standards. I was ready to throw in the towel and suggested a gift card like every other year, but the cold-eyed gaze of my partner in crime took care of my cold feet. I was firmly reminded of how I should practice what I preach and that is not giving up and showing my back.
Well, everything is in a planning stage so far and I am yet to think through it. But in the meantime, while I scouted recipes for cookies on Pinterest, I landed on a page, which had some really good-looking buns, bread and dinner rolls. The honeycomb buns caught my attention. I love baking and as I have mentioned before the entire process of making the dough, proofing it and then seeing it puff up in the oven is therapeutic to me. And I wanted to bake a small batch right away.
I opened my refrigerator and spotted a small block of paneer (Indian unaged cottage cheese) which was nearing its expiry. And I decided to kick things up a notch and go for stuffed buns with the paneer and some peas. I don’t exactly remember eating stuffed buns anytime. However, I have definitely heard about keema (minced meat) stuffed buns. And trust me, these were one of the best things I have baked lately.
You bite into the softest bun to reach the velvety interior of paneer and smashed peas and the savoriness of it all highlighted with just the right amount of sweetness from the yeast dough and the peas absolutely seals the deal. Baking something with yeast in it comes with an added bonus of leaving the house with the most inviting aroma ever. So while we enjoyed that, we washed these babies down with cups of masala tea and made things cozy and delicious on a random cold winter evening. So here’s my Paneer and Peas stuffed Honeycomb Buns Recipe.
I have adapted the Buns recipe from here.
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Paneer and Peas Stuffed Honeycomb Buns
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 6
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Pin RecipeDescription
Soft, Pillowy Buns with an absolute delicious center. Try out this Paneer and Peas Stuffed Honeycomb Buns Recipe at home.
Ingredients
For the Stuffing
- Paneer – 1 cup, grated
- Peas- ½ cup, boiled
- Onion – 1, grated (small)
- Garlic- 2 cloves, minced
- Tomato Ketchup – 2 tsp
- Vegetable Oil – 1 tbsp
- Cumin seeds – 1 tsp
- Kasoori methi – 1 tsp
- Garam Masala – 2 tsp
- Sugar – To taste
- Salt – To taste
For the Buns
- All Purpose Flour – 1 cup
- Milk – 1/3 cup +3 tbsp for kneading & Brushing
- Sugar – 1 tsp
- Yeast – 2 tsp
- Salt – 1/2 tsp
- Milk Powder – 1 tbsp
- Vegetable Oil – 1 tbsp
- Butter – 1tbsp
- Sesame Seeds – 1 tbsp
Instructions
- For the stuffing, heat a pan and pour in the vegetable oil.
- Add the cumin seeds and let it sputter.
- Add onion and garlic and sauté until translucent.
- Add the peas and mix it in. Try to smash the peas with the spatula.
- Next goes in the grated paneer. Mix everything together.
- Add the tomato ketchup, salt and sugar to taste.
- Sprinkle in the garam masala and mix it in.
- Add the kasuri methi and mix it in.
- Remove from stove, set aside and let it cool.
- For the Buns, heat 1/3 cup of milk until it is luke warm.
- Add the sugar and yeast. Mix in and let it sit in a warm place for 10 mins and allow the yeast to bloom.
- Sift the flour and pour in the above yeast mixture. Mix it in.
- Try getting the dough together. Add 1-2 tbsp of milk as required. The dough will be quite soft.
- Knead it for 10-12 mins to allow the gluten strands to stretch. You can add a little more or less milk as required.
- At the end of 10-12 mins, the dough will be together.
- Oil a bowl and store the dough. Apply a thin layer of oil on the dough. Cover and let it rest for 45-60 mins.
- The dough will rise and will become double in size.
- Punch in the air and knead a little and form a log. Now, divide in 6 equal pieces.
- Take a ball of dough and flatten it between the palm of your hands.
- Take 1 tablespoon of the stuffing and put it in the center of the flattened disc of dough.
- Bring the edges together as you would do in a dumpling. Once the bun is sealed, place them next to each other in an oiled baking dish.
- Brush with milk and sprinkle sesame seeds on the buns.
- For honeycomb buns, use a round baking dish.
- Preheat oven to 350 degrees F.
- Bake for 25-30 mins or until the top is browned.
- Rub butter on the buns and they are ready to be served.
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 6
- Sodium: 269
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 23
- Protein: 9
- Cholesterol: 10
Keywords: Paneer and Peas Stuffed Honeycomb Buns Recipe
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