Name: Mozzarella Stuffed Buns Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: 1.5 cups Maida or Flour; 1 tsp Salt; 2 tbsp Sugar; 1 tbsp Butter; 1/2 cup Milk (Lukewarm); 2tsp Dry Active Yeast; Oil to grease; 4 tbsp Grated Mozzarella; 1 tsp Chili Flakes; Salt to taste; 1 tsp Italian Pasta Seasoning

Table of Contents

My First Bread Baking Experience: Mozzarella Stuffed Buns

Ever since I started this blog, I have been thinking of baking breads or buns or rolls! But just could not muster enough courage to do so. Eventually it hit me that how worse it could be? At the most it would be a blooper, so let it be! For that I have to give it a try. And, this push from myself to me worked out pretty well yesterday. Advised by doctors to completely avoid stress, I thought why not busy myself with something new. Won’t deny that in the beginning, I got sweaty palms at the very thought of this Mozzarella Stuffed Buns recipe but as things moved along, it became an enjoyable experience.

I have never confessed before but… I Hate Kneading A Dough!! Honestly!! It has been only few months that I am making dough myself. Before we moved to Delhi, we stayed with my in-laws and there we have our beloved Brehaspati Mashi who cooks heavenly. Even my MIL happily made peace with this fact that kneading was not my cup of tea. However, here its a different scenario.

So, shaking off every aversion towards kneading I began my bread-baking journey with Mozzarella Stuffed Buns.

I was so excited that I forgot taking pics with my camera in the beginning. It only struck me later that this Mozzarella Stuffed Buns Recipe might turn out into something good, that I must share on my blog.

The recipe was quick, simple and as easy as it could be!

Mozzarella Stuffed Buns Recipe

Prep Time

45 mins

Cook Time

20 mins

Total Time

1 hr 5 mins

These mozzarella stuffed buns are perfect for baking beginners and are delicious cheese stuffed breakfast bread

Course: Breakfast, Snack

Cuisine: American

Keyword: Bread Recipes, Cheese Recipes, Mozzarella Recipes, Yeast Recipes

Servings: 4 People

Ingredients

1.5 cups Maida or Flour
1 tsp Salt
2 tbsp Sugar
1 tbsp Butter
1/2 cup Milk Lukewarm
2tsp Dry Active Yeast
Oil to grease

For Filing-

4 tbsp Grated Mozzarella
1 tsp Chili Flakes
Salt to taste
1 tsp Italian Pasta Seasoning

Instructions

Take the milk and add the Sugar in it. Give it a nice stir till the sugar is completely dissolved. This would activate the yeast. Now, put in the yeast and mix it. Let it bloom for 4-5 minutes.
n a large mixing bowl, add the Flour, Salt and Butter. Mix everything well. Break the lumps of butter, if any.
When the yeast has frothed, add this to the Flour mix. Now, mix everything. You will find it turn into a pasty mixture. But, do not worry. Keep working on it. Just bring everything together and you will see that it would start turning into a soft dough in 15-20 minutes. (If you have aversion to sticky things, then use a wooden spoon for this step. I used a spatula!)
Once the dough is good to go, and the bowl is nearly clean, just take out the dough on your kitchen platform. Work on it couple more times and make it into a dough ball.
Grease the mixing bowl nicely with some oil and let the dough sit for next 40-45 minutes or till it has doubled its size.
Cover the bowl with a clean kitchen towel and place it is a hot area of your kitchen or dining space.
After 40 minutes of proofing, my dough became almost 4 times of its original size.
In the meanwhile, prepare the filing for the buns. Mix the grated Mozzarella with some Salt, Chili Flakes and Italian Seasoning. You may use any other kind of cheese, instead of mozzarella. Adjust the salt according to the cheese then.
Now, give it a nice punch from above and take the dough out of the bowl on your kitchen counter.
Gather it together and divide it into equal parts. Mine yielded 8 decent sized dough balls.
Gather each of the dough balls and while doing so make a well into each of them and fill some of the filing prepared. Pinch the joints nicely so that the cheese doesn’t leak while baking. Make them into smooth round balls and place them on a greased baking tray. While placing the dough balls, keep some distance between each of them so as to allow them to proof again.
Once all the dough balls have been placed on the baking tray, cover it with the kitchen towel and let it proof once again. This time for 25-30 minutes.
After 25 minutes, my bun-dough balls looked somewhat like this. They have started touching each other as they have grown in size, yet again.
Now, I baked them in my pre-heated OTG so I first put them in for 15 minutes on ‘Bake’ mode. Then, I turned it into the ‘Broil’ mode for 2 minutes to get that golden top on my buns.
Once out of the over, rub some melted butter on the top of the buns to keep them moist and shiny!!
Serve it hot!