Beetroot Burger Buns made with Wheat flour

Ingredients

Beetroot Puree

• Beetroots 2, big
• Butter 5 tbsp

Dough

• All-purpose flour (maida) 2 cups
• Wheat flour (aata) 2 cups
• Milk 1 cup, warm
• Active dry Yeast 3 tsp
• Sugar 1 tbsp
• Salt 1 tsp

Egg Wash

• Egg 1
• Sesame seeds 1 tsp

Preparation

1. Grate the beetroots, add butter to a pan and add grated beetroots.
2. Allow to cook on low flame for 8-10 minutes or until the beetroots are just done.
3. Allow to cool and bend into a smooth paste, adding 1/2 cup milk
4. In a kneading bowl, add wheat flour, plain flour, yeast, sugar and salt. Mix
5. Add the beetroot puree and start kneading. If need be add remaining milk.
6. Knead for 8-10 minutes until the dough is smooth. If needed add more flour from the remaining flour spoon by spoon.
7. NOTE: Dough should be very soft, softer than regular buns dough. If the dough is dense then the resulting buns will be tough and hard.
8. Shape the dough into a ball, apply oil all over, cover and allow to rise until doubled in size. It can take 40-60 minutes depending on the kitchen climate.
9. Now take the dough out and divide into 8 pieces.
10. Shape into dough balls and place in the baking trays (4 dough balls in one tray).
11. Whisk egg and water and apply on the dough balls with a brush.
12. Sprinkle seeds on top.
13. Cover the trays with a cloth and wait for another 20-30 minutes until doubled in size.
14. While the dough balls are rising, preheat the oven at 200°C using lower rod only.
15. Remove the cloth and place the doubled dough balls tray in the oven and bake at lower heat for 10-12 minutes at 200°C until the upper surface of the buns is not shiny.
16. Take out and cut into half and stuff with your favourite filling.
17. Enjoy!

Print Recipe

Beetroot Burger Buns made with Wheat flour

Author: Naush

Ingredients

Beetroot Puree

• Beetroots 2 big
• Butter 5 tbsp

Dough

• All-purpose flour maida 2 cups
• Wheat flour aata 2 cups
• Milk 1 cup warm
• Active dry Yeast 3 tsp
• Sugar 1 tbsp
• Salt 1 tsp

Egg Wash

• Egg 1
• Sesame seeds 1 tsp

Instructions

• Grate the beetroots, add butter to a pan and add grated beetroots.
• Allow to cook on low flame for 8-10 minutes or until the beetroots are just done.
• Allow to cool and bend into a smooth paste, adding 1/2 cup milk
• In a kneading bowl, add wheat flour, plain flour, yeast, sugar and salt. Mix
• Add the beetroot puree and start kneading. If need be add remaining milk.
• Knead for 8-10 minutes until the dough is smooth. If needed add more flour from the remaining flour spoon by spoon.
• NOTE: Dough should be very soft, softer than regular buns dough. If the dough is dense then the resulting buns will be tough and hard.
• Shape the dough into a ball, apply oil all over, cover and allow to rise until doubled in size. It can take 40-60 minutes depending on the kitchen climate.
• Now take the dough out and divide into 8 pieces.
• Shape into dough balls and place in the baking trays (4 dough balls in one tray).
• Whisk egg and water and apply on the dough balls with a brush.
• Sprinkle seeds on top.
• Cover the trays with a cloth and wait for another 20-30 minutes until doubled in size.
• While the dough balls are rising, preheat the oven at 200°C using lower rod only.
• Remove the cloth and place the doubled dough balls tray in the oven and bake at lower heat for 10-12 minutes at 200°C until the upper surface of the buns is not shiny.
• Take out and cut into half and stuff with your favourite filling.
• Enjoy!