Mushroom and Potato Stuffed Whole Wheat Buns

These freshly baked whole wheat buns stuffed with spicy mushrooms and potatoes reminds me of a Bakery called Hot Breads in my hometown, Kochi in Kerala, India. When Hot breads originally setup shop in Kochi, it sort of became one of those favorite niche type of bakeries , serving up endless varieties of breads, pastries and other kinds of baked goodness with a rather non-traditional twist .  Their bakery kitchen and the public seating area was separated by a glass wall from where patrons could view all that was baking inside, all the fancy equipment and one of the biggest commercial stand mixers I had ever seen until then. I used to love that place and always had my parents stop to get a bite of those baked goodies whenever we passed by the area. To this day, I still remember the warm,  sweet aroma of the freshly baked bread being so tempting and inviting . Yum!!

Makes 12 buns

Ingredients


For the Mushroom Potato stuffing
8 Cloves - Garlic
1 - Dry red chilly, broken into small pieces
1/2 - Onion, chopped
8 oz - Mushroom
1 - Potato, boiled and chopped
1/2 Tsp- Red Chilly powder
1 Tsp - Coriander Powder
1/2 Tsp - Cumin /Jeera powder
1/4 Tsp - Garam Masala
1/8 Tsp- Turmeric powder
1 Tbsp - Tomato Ketchup
1 Twig - Curry leaf
2 Tbsp - Freshly chopped cilantro
Salt
Oil

For the Bread
1 (.25 ounce) package active dry yeast OR 2 1/4 Tsp - Yeast
3/4 cups warm water (110 degrees F/45 degrees C)
2 Tbsp - Sugar
1/2 Tsp - salt
1/8 Cup or 2 Tbsp - Butter, melted and cooled
1 egg, beaten (divided)
1 1/4 cups - Whole wheat flour
1 1/2 cups - All-purpose flour
Sesame Seeds (optional)

Directions
Mushroom Potato stuffing

• Heat oil in a heavy-bottomed skillet. Add the dry chilli flakes and after about a minute, add the chopped garlic, followed by chopped onions and curry leaves.
• Saute the onions until they turn translucent and add  Red Chilly powder, Coriander Powder, Cumin / Jeera powder, Garam Masala, Turmeric powder. Saute for 2 minutes
• Stir in the chopped mushrooms and cook until the water from the mushrooms evaporate
• Add the cooked potatoes and mix well
• Add tomato ketchup, salt and cilantro and mix well. Remove from heat
• Divide the mixture into 12 balls.

Bun

• In a large bowl, dissolve yeast in warm water (110-115F). Let stand for 10 minutes or until creamy and frothy.
• Beat the egg and keep 1 tablespoon of beaten egg aside for the egg-wash. To make an egg-wash add 1 teaspoon of water to 1 tablespoon of egg.
• Mix sugar, salt, melted butter, the remaining egg, and whole wheat flour into the yeast mixture. 
• Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. 
• Turn dough out onto a well floured surface, and knead until the dough is smooth and flexible, about 8 minutes.
• Oil a large bowl, place dough in bowl, and turn dough a few times to coat with the oil. Cover with a damp cloth, and let rise in a warm place until its doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Punch down dough, and divide into 12 equal portions. 

Stuffing the bun

• Take each portion and flatten it a into a 3 inch circle with your hand and add the stuffing, seal it and make it into a ball. Keep the sealed side down on a baking sheet.
• Brush the top with egg wash and drizzle some sesame seeds on top 
• Let dough rise uncovered in a warm place 40 minutes, or until doubled
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown.
• Remove from oven, and brush with melted butter if desired.

Notes and Tips

• In case you forget to separate some egg for the egg wash you can just brush the buns with molten butter
• You can add your favorite meat filling to this bun.
• Serve it with ketchup
• You can make plain dinner rolls with the same dough without the stuffing.