Mushroom buns are fairly easy to make, wholesome on their own, and can be used for breakfast, packed for your office lunch, served as an evening snack or dinner accompaniment. These are simply yumm!
Here we’ve taken, flour, sugar, salt, warm water, butter, milk and yeast. You can use any yeast you’re comfortable using (fresh or dried, for fresh just double the amount of yeast in the recipe. We’ve used Fleischmann’s here. They also have 7g sachets which are very convenient to use, as most bread/dough recipes usually call for a standard amount of 7g yeast. If you have the bottle you can just measure 2 ¼ tsp dried yeast.
You also have something called rapid rise yeast. We usually let the bread dough proof twice. Once we let the dough rise right after kneading it and the second time after shaping it. After the second prooving we bake straight away. When you’re using the rapid rise yeast, just skip the first prooving step and jump to the second prooving.
You can either knead it in a stand mixer with the dough blade or simply by hand. It’s fun to knead manually and is a BIG stress-buster!!
Leave it in a warm place to rise. In winters you can put it in the sun, but in summers it can be too hot. So choose the space carefully.
The recipe for the mushroom filling is given below. You can make that in advance and keep, and use it when the dough is ready.
Roll it up tightly, while supporting it as you go. The dough will be very soft at this point.
Divide it equally and cut with a dough cutter. Place evenly in a greased tin. Brush with melted butter on top.
Cover, and let it rise in a warm place. At this point, remember to switch on your oven and preheat it at the temperature you will bake. Once the rolls rise again, they’ll be ready for the oven. Just uncover and put it in the oven.
Remove from the oven when golden brown.
Brush generously with butter before serving!
Pull them apart and serve warm with mustard or any other accompaniment of your choice. You can also enjoy it with your evening tea/coffee or soup.
- 350 gm flour
- 2 ¼ tsp dried yeast (7 gms)
- 1 ½ tbsp sugar
- 1 tsp salt
- 180 ml warm water
- 50 ml milk
- 1 tbsp butter
For Mushroom Filling:
- 2 onions, sliced
- 1 tsp garlic, chopped
- 400 gm mushrooms, sliced
- 3 tbsp butter
- 1 tsp dried oregano
- Butter for brushing
For the bread dough:
- In a bowl take half the flour. Add sugar and salt to it.
- In another bowl dissolve the yeast in warm water, add milk and butter. Add this liquid mixture to flour mixture and mix.
- Gradually add in more flour and knead for 8-10 mins to get a soft dough.
- Place in a bowl, cover and leave in a warm place for 30-60 mins or until double.
For the mushroom buns:
- In a pan take butter on medium flame.
- Add onion and garlic. Sauté for 30 secs, add the mushrooms and cook till all liquid evaporates.
- Season with salt, pepper and oregano. Remove from flame and leave to cool.
- Roll the dough into a rectangle. Brush with butter and spread the mushroom mixture.
- Roll it up tightly. Cut into 2 inch pieces and place in a greased baking dish.
- Cover and leave for 20-30 mins.
- Preheat the oven to 200°C.
- Bake for 15-20 mins.