Dried Fenugreek Buns /Kasoori Methi Buns

                                                         
This is simple bun where I added kasoori methi to give it a spicy touch. Last week there was a friendly get together at my house where I served this along with Pudina Chicken. Believe me friends, it was an instant hit and no one could believe that these buns were home made. Hope all of you like this preparation and try out at your place.


Ingredients:
3 cups All purpose flour (though you may possibly need more)
1 1/2 tsp Dry active yeast
1 1/2 tbsp Sugar
3/4 cup Milk
1/4 cup Water
Salt to taste
1 tbsp Olive oil
1 tbsp Kasoori methi( fenugreek leaves), crushed between palms
1-2 tsp White sesame seeds


Method:
Mix water and milk in a bowl and put it in microwave to make it just lukewarm (NOT VERY HOT). Add yeast and leave it for 20  minutes to become frothy. 

                                                                       
Sift the flour and salt into a large mixing bowl. Make a hole in the center, add oil and pour the yeast mixture. Mix till well blended and knead to form a dough. Add kasoori methi and knead the dough until it becomes smooth and elastic. This should take about 10-15 minutes. Transfer this dough into a large greased bowl and turn over to grease the top also, now cover the dough with a clean plastic warp and let this sit for an hour in a warm place.

                                                                   


 After an hour this will double in size. Now comes the fun part, punch down the dough, thereby squeezing out all the air for 10-12 minutes. Divide the dough into 10 equal parts and place on a greased baking tray with enough space to expand. Press lightly few methi leaves, sesame seeds on top and leave to rise again for 1/2 hour. Do cover the tray with a damp cloth. 
Remove the cloth after 1/2 an hour and bake the buns in pre-heated 180 Degree Celcius oven fpr 15-20 minutes until golden color on top. After removing buns from the oven, brush the buns with melted butter, to make them shiny and nice crust. And immediately wrap the buns in a clean damp towel for 10-15 minutes to get the extra softness, just like in bakeries.