Delicious home baked pocket rolls or fold over buns 😋😋 buns that are so good for holding any filling or stuffing with a savory filling or a sweet filling ,or even just home made jams, chutneys, or enjoying even as a plain bun .

Eggless and reduced fat ,no preservatives, unlike bakery ones, these can be baked easily at home for your kids and used as lunch box snack filled with veggies . They do not become soggy too unlike plain bread slices .and will stay good for long . Excellent for a sandwich on the go .

Ingredients

1.5 cups all purpose flour

1/2 tbsp active dried yeast

4 tbsp warm milk

2 tbsp milk powder

1 tbsp oil

pinch of salt about 1/4 tsp

1/2 cup warm water

tiny pinch of sugar

1 tbsp butter

melted butter or ghee for brushing baked buns .

Method

1. Take a bowl , add warm milk , add in sugar , stir well to dissolve .

2. Add in yeast ,mix well,cover and keep till yeast activates and looks foamy , this is very important in case your yeast doesn't foam up after 10 minutes , discard and start a fresh batch . ( this doesn't apply to instant dried yeast )

3. After the yeast has activated, add the flour,milk powder , ( sieve both all purpose flour and milk powder before adding to wet ingredients )salt, oil , and mix well with a wooden spoon

4. add water little by little to the dough , it may be sticky, ( please note dough has to be sticky and little pasty while beginning to knead, it is natural , do not add any extra flour )

5. take the dough to a floured surface and knead .

6. use oil to grease the palm or use flour to coat your palm while handling dough , while kneading but dont add any more flour than mentioned , add in butter , after 6-8 minutes of kneading with heel of your palm, it will come together .

7. form a smooth ball and keep covered in a greased bowl, coat with little oil , cover with cloth or cling wrap , and allow dough to rise .

8. it may take an hour for dough to rise, it would have doubled , now take the risen dough to a floured surface and punch lightly to remove the air, but not too much , you need to bring it together to a smooth firm ball but too much force should not be used roll it out into a log .

9. take a scraper and cut off required portions like small balls.

10. take one ball of dough , use a wooden roller or rolling pin and roll the dough into a oval shape .

11. or pat into the oval shape with fingers as the dough like we do for shaping naan breads .

12. now bring the top fold down leaving little space,so that it looks like a flap.

13. ( see my pics in collage ) , arrange all such oval shaped pockets of rolls in a greased baking tray .

14. cover these with a cloth and allow to rise again for an hour or 40 minutes .

15. pre heat oven to 180 C . Brush the prepared buns with milk gently .

16. Bake at 180 C for 15 minutes or till done .oven times will vary according to the brand .

17. remove from oven when tops are evenly browned , brush with melted ghee so that they remain soft afterwards .

18. cover with lightly moist cloth to keep soft.

to make a stuffed bun , just use a knife and slice off the opening of the flap, lightly, and place sweet or savory fillings .

serve

you can make coconut buns with tutti fruti, desiccated coconut little sugar, chopped cashew , raisins, mix all , spread some cream or whipping cream inside the flap, and stuff with the mentioned mix, fold and press lightly, kids will love these bakery style coconut buns .

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