Parsley and Curry Leaf Buns

Last week has been kind of busy and I really, really wanted to post this today for fear of giving an impression that I was on another break!
I have been putting this off just because I wanted to get something else done, and ended up doing neither this nor that. Sounds familiar? :)
I have been doing some cooking and baking meanwhile, never let the stomach starve of yummy foods.

I am kind of getting a hang of how to make bread and buns without a standard recipe.
The permutation and combination of different types of flours, ingredients and techniques just make the experience of baking much more pleasurable.
By no means, I claim to be an expert in baking bread, but haven't really made one that was inedible :) At least. so far...

I made these buns as a fond remembrance to the savory bread I am used to back home.
I used vital gluten since I did not use bread flour which is specifically made for baking bread and buns. The gluten gives it a nice rise and that is not easily attained by using dense flours like whole wheat varieties.
You may substitute different herbs of your choice and customize this to your liking.
Toast these buns and drizzle some olive oil for a heavenly warm bite.
I used them as burger buns and they were amazing.



Parsley and Curry Leaf Buns

Ingredients:

White whole wheat flour - 2 cups
Whole wheat pastry flour - 2 cups
Vital Gluten - 2 tbsp
Salt - To taste
Baker's yeast - 2 1/2 tsp
Warm water - 1/4 cup
Sugar - 1/4 tsp
Yogurt - 1 tbsp
Olive oil - 1 tsp
Curry leaves - 2 tbsp chopped
Parsley - 2 tbsp chopped
Pepper - 1/2 tbsp
Sesame seeds - 1 tbsp

Method:

Soak yeast in warm water along with sugar and let it sit for 15 minutes to foam and activate.

Meanwhile in another bowl, mix the dry ingredients - flour, vital gluten, salt and pepper.

Mix the dry ingredients with the activated yeast mixture, add oil and yogurt. Add the herbs and knead on a floured surface. Knead for 13-15 minutes by hand, or use a kneader attachment on the mixer. The dough should be soft and smooth.



Cover and let it sit in a warm place for about 1 1/2 hours or till it doubles in size.



After that, take the dough, fold it over 3 or 4 times, releasing the air bubbles. Pinch into smaller balls, roll them neatly and firmly. Place it on a baking tray with enough room to expand while baking.



Cover with a cloth and place in a warm place again to rise. This method is called proofing.



Preheat oven to 375 F.

After an hour, brush them with oil or an egg wash on top. Sprinkle sesame seeds and bake till the buns are golden brown on top.

Let it cool and slather with a spread/butter of your choice and devour.