Ingredients:

• 400 gms ( 2 cups) – all purpose flour (maida)
• 2 tsp – Butter
• 30 ml – Milk
• 3 tbsp – Spinach puree (reserve extra 2 tsp )
• 1 – egg, beat well
• 1 tsp -extra Butter (to grease baking tray)
• 2 tsp – Milk (for final stage)
• For yeast:
• 4 tbsp – warm water (60 ml)
• 3 tsp – (1 tbsp) Sugar
• 1 tsp – active Dry yeast (please use fresh packet)

Method:

1. For yeast:
2. Dilute 1 tsp – active dry yeast with 4 tbsp – warm water and 3 tsp – sugar. Gently stir well. Let it stand for 15 minutes, until it fermented and doubled in quantity.
3. For spinach puree:
4. Wash and clean palak. Drain out water completely and boil on a low heat for 5 – 8 minutes until soft.
5. Switch off the heat and keep aside to cool for twenty minutes.
6. Transfer this boiled spinach into a mixer bowl and make a smooth paste without adding extra water.
7. You may get 4 – 5 tbsps of spinach paste.
8. For the dough:
9. Melt 2 tsps butter in 30 ml medium hot milk and keep aside.
10. Place 2 cups of flour in a large bowl and stir in salt.
11. Make a well in the centre, and pour milk-butter mix, fermented yeast mixture, spinach puree and beaten egg.
12. Knead into a dough.
13. Sprinkle 2-3 tsps of reserved spinach puree if required until you have a soft moist dough that can be handled well and soft.
14. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough – softer than a soft toy).
15. Return to the bowl, cover with a wet towel, and let rise until doubled in size, about 1 to 1.5 hours.
16. Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes.
17. Divide into 8 parts.
18. Shape each into a round bun – roll. Repeat with remaining dough.
19. Place on greased baking sheets.
20. Cover and let rise in a warm place until doubled, about 30 minutes.
21. Leave 1-inch gap between each bun.
22. Preheat oven at 375 degrees F or 190 degrees C.
23. Brush with 2 tsps milk. Bake for 18 – 22 minutes or until golden brown.
24. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.
25. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya