2 tbspn sugar
1/2 tsp salt (omit if using salted butter)
2-3 tbspn oil/butter
200 ml milk
1 tbspn vinegar/ lime juice
1 1/4 tsp yeast
2 tsp milk
2 tsp honey
For baked veggies
1 large Carrots sliced
5-6 Beans chopped
1 medium Potato chopped in cubes
Salt as per taste
Black pepper as per taste
1 tsp butter/ oil
Method
Add vinegar to milk and set aside.
In a large bowl take flour put salt on one side then add sugar on other side add yeast.
Pour the curdled milk to the flour and mix well.
Then add butter and knead the dough for 3 minutes. Coat the dough lightly with dry flour.
Grease the bowl with oil. Place the dough in the bowl and cover with cling film and keep in a dry place for an hour or till the dough Doubles in size.
In an hour or so when the dough doubles (your kitchen must be filled with a boosy smell, which is perfectly fine) divide the dough in 8 equal parts.
Roll the dough tightly and arrange on a greased tray, 2 inches away from each other.
Cover with a clean kitchen towel and let the buns rise for 20 minutes.
Meanwhile preheat oven on 200C.
After 20 minutes Mix milk and honey and apply on the buns. Sprinkle seeds on top. I used sesame, nigella, poppy and flax seeds.
Bake for 20 minutes or till golden brown.
Take an A4 size aluminium sheet. Give it a shape of bowl. Add chopped n sliced veggies, add seasoning and butter. Close the foil tightly like potli.
Keep this with the buns to bake for 25 minutes.
Remove buns and let them cool a little. Lightly remove them from pan and slice only after cooling.
These veggies taste yummy with the buns...
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