Verka Lassi Cheese Buns
Yield : 20 -22
- 4 cups Whole wheat flour finely sieved. As it is sieved through muslin cloth. Plus ¼ cup for dusting
- 2 teaspoons Rock salt
- 2 tablespoons Sugar
- 2 ¼ teaspoons Instant yeast or 20 grams fresh yeast
- 1 cup Boiling water
- 1 cup Verka Lassi plain or salted
- 6 tablespoons Verka butter melteds
- 1 ½ cup Verka cheese grated
- ¾ teaspoon Ajwain
- Verka butter melted for greasing the baking pans
In a large bowl, whisk together 4 cups flour, the salt, sugar, and instant yeast. In a medium bowl, pour the boiling water over the Verka lassi and mix. Let it cool for 8 -10 minutes. Now pour into the add flour mixture. Add 4 tablespoons of the melted Verka butter.
Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp cloth and keep it aside in a warm spot to rise for 1½ to 2 hours, until the dough has doubled in bulk.
Set a rack in the middle of the oven and preheat it to 190° C or 375° F. Grease two 8-inch circle or square baking pans generously with the softened Verka butter. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.
Spread ¼ cup of the flour onto a clean surface. Using your two forks and working from the center out, separate the dough into two equal pieces. Use the forks to lift one half of the dough onto your clean surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into a ball. Using a bench scraper or a knife, divide the mass into 10 to 12 equal-size pieces, each 1- to 2-inches in diameter. Using as much flour as needed to prevent sticking, roll each piece into a ball — it’s okay if each piece is a little misshapen — then transfer to one of the prepared pans, spacing them evenly apart. Repeat with the remaining dough and the second pan. Do not cover the pans. Let the dough rise on the countertop near the oven (or another warm, draft-free spot) for 20 to 25 minutes or longer (up to 1 hour if they’ve been refrigerated), until the dough pieces have puffed to almost fill the pans.
Transfer both pans to the oven and bake for 20 to 25 minutes, until golden. remove immediately spread the ajwain mixed Verka cheese evenly on the bread in both pans. Pour the 2 tablespoons of melted Verka butter evenly on cheese. Reduce the temperature to 125° C or 227° F. Place the pans Let the bread baked for 3-4 minutes, remove and let them cool for a minute.
Excellent savoury lassi buns with tea / coffee or even with the meals. May be used to make mini sandwiches