Makes 6 buns (6 inch long)
Ingredients
Sandwich Buns
- Plain flour 2 cup
- Instant yeast 1 tbsp
- Milk powder 1 tbsp
- Sugar 1 tbsp
- Salt 1/2 tsp
- Baking powder 1/2 tsp
- Oil 5 tbsp
- Lukewarm water for kneading
Topping
- Whisked Egg
- Pumpkin seeds
Stuffing
- Oil 1 tbsp
- Chicken breast 1 cut into thin strips
- Salt to taste
- Black pepper powder to taste
- Garlic powder 1/2 tsp
- Potato1 medium size thinly chopped
- Red bell pepper 2 tbsp chopped
- Paprika powder 1 tsp
Assembly
- Pickled cucumber slices
- Labneh or mayonnaise
Instructions
- Sandwich Buns: In a mixing bowl, add plain flour, yeast, milk powder, sugar, salt, baking powder and mix.
- Add oil and lukewarm water as needed to make a dough. Dough should be soft.
- Keep kneading the dough for 7-8 minutes until smooth.
- Apply oil to a bowl and place the dough in it. Oil the dough as well.
- Cover and keep aside until double in size (30-45 minutes).
- Stuffing: While the dough is rising, prepare the stuffing.
- Heat oil and add chicken, salt, black pepper powder and garlic powder.
- Sauté until the chicken turns white.
- Add finely chopped potatoes and red bell pepper. Mix, cover and cook on low heat until the potatoes are soft.
- Remove the lid cook on high until the moisture has all evaporated. Keep aside for later use.
- When the dough doubles in size, start the oven and preheat at 190°C using upper and lower rods.
- Deflate the dough using your hands.
- Make a ball of the dough and cut into 6 equal pieces.
- Shape each piece into a long bun.
- Topping: Apply whisked egg on the buns and top with pumpkin seeds.
- Bake in a preheated oven at 190°C for 15-18 minutes using both rods until golden on the top.
- Take out and allow to come to room temperature.
- Assembly: Split open the buns and apply labneh (or mayonnaise) and place pickled cucumber slices. Fill with stuffing.
- Enjoy!
Chicken Sandwich Buns
Makes 6 buns (6 inch long)
Ingredients
Sandwich Buns
- Plain flour 2 cup
- Instant yeast 1 tbsp
- Milk powder 1 tbsp
- Sugar 1 tbsp
- Salt 1/2 tsp
- Baking powder 1/2 tsp
- Oil 5 tbsp
- Lukewarm water for kneading
Topping
- Whisked Egg
- Pumpkin seeds
Stuffing
- Oil 1 tbsp
- Chicken breast 1 cut into thin strips
- Salt to taste
- Black pepper powder to taste
- Garlic powder 1/2 tsp
- Potato1 medium size thinly chopped
- Red bell pepper 2 tbsp chopped
- Paprika powder 1 tsp
Assembly
- Pickled cucumber slices
- Labneh or mayonnaise
Instructions
- Sandwich Buns: In a mixing bowl, add plain flour, yeast, milk powder, sugar, salt, baking powder and mix.
- Add oil and lukewarm water as needed to make a dough. Dough should be soft.
- Keep kneading the dough for 7-8 minutes until smooth.
- Apply oil to a bowl and place the dough in it. Oil the dough as well.
- Cover and keep aside until double in size (30-45 minutes).
- Stuffing: While the dough is rising, prepare the stuffing.
- Heat oil and add chicken, salt, black pepper powder and garlic powder.
- Sauté until the chicken turns white.
- Add finely chopped potatoes and red bell pepper. Mix, cover and cook on low heat until the potatoes are soft.
- Remove the lid cook on high until the moisture has all evaporated. Keep aside for later use.
- When the dough doubles in size, start the oven and preheat at 190°C using upper and lower rods.
- Deflate the dough using your hands.
- Make a ball of the dough and cut into 6 equal pieces.
- Shape each piece into a long bun.
- Topping: Apply whisked egg on the buns and top with pumpkin seeds.
- Bake in a preheated oven at 190°C for 15-18 minutes using both rods until golden on the top.
- Take out and allow to come to room temperature.
- Assembly: Split open the buns and apply labneh (or mayonnaise) and place pickled cucumber slices. Fill with stuffing.
- Enjoy!