Jam Bun Rolls

Okay. I am at it again. Baking Buns! :D I don't know what it is about these cute little buns, am just addicted to baking them over and over and trying out variations. So bear with me and ride along on this amazing bun-baking-journey that I am currently enjoying :)

For those who don't know about my fixation for baking buns, have a peak at these and you will know what am talking about :D

Stuffed Buns | Palya Buns, Sacoury Buns | Khara Buns , Coconut Stuffed Buns | Sweet Buns So, now you get what am saying about my mania for baking buns :D

Yeah, so the new addition to the family is Jam Buns. No introduction needed here, as this is another one of the all time favourites amongst everyone. Its a simple sweet bun, with tutti fruity filled with syrupy jam in the middle.

I used my fool proof recipe for making my yeast dough with the addition of a handful of tutti fruity and a measure more of sugar to give some extra sweetness. And interestingly the Kissan Jam squeezy I had bought a few days back came very handy for making these buns. It makes the process a lot simpler than having to scoop jam from the bottle and then squeeze it into the buns. So, I really recommend using the Jam Sqeezy for this. :)

Makes:  10-11 buns

Time (approx): 

• Prep - 15 mins
• Proofing - 60 mins
• Shaping - 20 mins
• Baking - 15 mins

Ingredients

You may want to check this post : How to make Yeast Dough?

Wheat Flour - 2 and 1/2 cup
All Purpose Flour (APF) - 1/2 cup
Warm Water - 3/4-1.5 cup
Instant Yeast - 3 tsp
Salt - 1 tsp
Sugar - 1 tbsp (add 1 tbsp more if you like your buns to be sweet)
Tutti Fruity - 1 handful
Olive Oil - 1/2 tbsp
Jam Squeeze tube / 1 cup of melted Jam - as needed

Method:

• In mildly warm water, add sugar and yeast. Allow to sit for 4-5 minutes. The solution should begin to froth up and bubbles should appear on top.

• Mix together APF, Wheat flour, salt, oil, tutti fruity and proofed yeast mix. Add extra water or flour as needed to make a firm, yet slightly sticky dough.
• Keep this dough in a well greased bowl,  undisturbed for about an hour or hour and a half, covered with a damp cloth or with cling wrap.
• After about an hour or hour and a half, the dough would have doubled in quantity.

• Make even sized balls out of the dough mix and place on greased baking tray and keep aside for another 10-15 minutes.

• Now, take each dough ball in hand (grease your hands slightly before taking the dough ball in hand), and gently roll them into mini rolls.
• Make a dent in the middle by pressing it down with the other hand, squeeze out some jam in the middle and envelope it by closing in the dough mixture from all sides.
• Completely seal the jam inside, gently pat the dough ball to flatten it a bit, and place it fold side down in the baking tray.
• Repeat this procedure for all the dough balls.

• Preheat the oven to 170C and bake these buns for about 8-12 minutes or until the crust start to get golden brown.
• Take them out and gently brush olive oil or milk on top to give a gloss and to soften them a little.