Delicious super soft buns with a dough kneaded in the blender and almost zero kneading on work surface ! How cool is that !

For those not having a stand mixer or an attachment to knead dough the blender dough is nifty and serves the purpose .

Check out my YouTube video on how to knead a chapati dough in the mixie . I have followed same procedure to knead this bread dough as well .

Ingredients

1.5 cups all purpose flour plus 5 tbsp ( you can use whole wheat flour too )

3 tbsp oil or soft butter

1 tsp jaggery for activating yeast

1.5 tsp instant yeast

6 tbsp warm water or milk

1/3 cup milk powder ( optional )

1/2 tsp salt

1 tbsp date syrup ( optional )

1/2 cup or as required choco chips

1/2 cup water to make dough plus more if needed to achieve a sticky dough in the mixie jar .

Method

First activate yeast by adding yeast to a glass of warm water or milk about 6 tbsp add 1 tsp jaggery or sugar, mix well , cover and set aside .

Next , add to the blender jar , all purpose flour, salt, milk powder , dates syrup , activated yeast .

Pulse briefly so that the ingredients are well combined . next add water to the jar , not all of it but as needed to get a sticky dough .

Cover and pulse briefly open jar to see the dough forming , a sticky masss but dont worry , soon it will come together .

Now pulse one more time to see the dough is now a rough ball in the centre, add the oil or soft butter now , cover and pulse briefly . you will see the smooth dough is forming and pulling away from the side of the jar and coming to centre like a ball .

Pulse two more times or as needed to get a ball in the centre of the blender . now open the jar, pull out the smooth pliable dough,non sticky, pulling away from the sides of the jar , to a work area .

See the jar is almost clean,as shown in video .

Now all we need to do is to bring dough to a smooth ball with two or three times of fold and push .

Keep this smooth ball of dough in a greased bowl, cover and allow to proof for an hour till dough is doubled .

After an hour after the dough has doubled, remove the clingwrap, use the lift and drop method , to lift dough in the bowl, and put it back , repeat this few times.

Now cover the dough and keep in refrigerator for second cold proofing for 8 hours or overnight . and belieive me this is what gives that outstanding texture of the bread roll or buns .

After second proofing , remove dough , slice off portions required for making the individual choco chip buns .

Put back remain ing dough in fridge for other uses for later . Stretch out the dough as shown into a rectangel of even thickness, spread the choco chips or you can even use nutella spread , roll into a log, shape into a bun and place in a greased tray , cover and allow the dough balls to rise .

This may take about 30 minutes, preheat oven to 180 C , brush the tops of the buns with milk , bake in the preheated oven for 25 to 30 minutes or till done . The timing may vary .

Remove the buns and allow to cool on a rack , enjoy ! .

Watch the youtube video of the method of kneading bread dough and making some buns too . Subscribe to my channel for regular uploads and new recipes