Glorious Fun

Hello Lovely Peeps,

June has been glorious fun! 

For all MCU fans like us, hope you got the hint 😉🟢😈. We are totally hooked so far, but that aside I enjoyed the 'breads n bakes' theme. 

And to conclude the last recipe of the month, I bring another recipe made out of sheer nostalgia.

Some of you know I grew up near the suburb of Bandra in Mumbai. The amazing old world bakeries in bandra still churn out fabulous foods, that we happily indulge whenever we are in town. 

It's been close to 2 years we've been home😞, and being foodies no wonders we have constant pangs of some or the other home food. 

Recent one was Chicken Mayo Rolls. The ones we love the most are from the iconic Hearsch Bakery, with it's signature sweet mayo. 

Last year I found a 'mayo' recipe on youtube which is near perfect to the Hearsch bakery sweet mayo; and I definately made Chicken Mayo rolls with store brought hotdog buns. 

To elevate the experience, recently I tried my hands on making homemade 'Hot Dog Buns'

And OMG 🤩 they made so much of difference to the whole Chicken Mayo Rolls experiance 😋

I will focus on the HotDog buns recipe here but will list my assembly process of making the above Chicken Mayo Rolls. 

You can save time by buying store-made hotdog buns, but I recommend making those hot dog buns at home, they are so soft n buttery the mayo roll practically melts in your mouth😍. 

RECIPE: 

Time Taken: 2 to 3 hours (including proofing times) 

Yield: 6 medium or 8 mini hot-dog buns

Method:

1) Assemble the following ingredients : 2 cups flour (1 each of all-purpose + bread flour), half tsp of sea salt, 2.5 tbsp of milk powder, 2 tbsp of melted butter (0.5 of which will be used to brush buns after baking), 1 tbsp sugar, 1 tsp dry yeast, 3/4th cup warm water, 1 egg beaten (3/4th will be used for the dough + retain rest for making egg wash to coat the buns before baking)

2) Sift flours, add salt and milk powder. Mix well.

3) In the lukewarm water mix sugar + yeast and set it aside to froth.

4) Add the yeast mixture, egg and 1 tbsp melted butter to the flour mixture.

5) Get together a shaggy dough first, and then using 0.5 tbsp of butter knead for 8-10 mins to get a pliable dough.

6) Grease a bowl with oil and roll the dough lightly in it, so the dough gets coated with oil.

7) Cover and let the dough double-up in a warm place (1 to 1.5 hrs)

8) Punch out the air bubbles, knead the dough for 2 mins and then divide dough in 6-8 pieces (depending on how big hot dog buns you prefer)

9) On a lightly floured surface, roll out each dough ball to a rough square. The roll the dough to a cylindrical log and pinch-tuck the sides to form a smooth log.

10) Complete all hot-dog buns as above and place each bun 1cm apart in a greased baking tray. Cover with a light cloth and let them proof for a second time (approx. 30 to 45 mins)

11) Pre-heat oven to 210 deg C.

12) Bake the buns till golden brown, takes anywhere between 13 to 18 mins.

13) Once baked, remove and brush with butter and leftover egg wash for extra shine.

Assembling Chicken Mayo Rolls:

1) Keep the Sweet mayo ready

2) Boil chicken and shred them to about 1inch size strands.

3) Chop handful of fresh lettuce

4) In a clean bowl mix the mayo, lettuce and chicken (mix only as much as needed chicken-mayo mixture, as the lettuce releases water and can make your mixture watery)

5) Slice the cooled hot-dog buns and spoon a bit of the chicken mixture.

6) Serve these Chicken Mayo Rolls as you like it – for breakfast, or light lunch or a snack option.

With this June ends one a happy bread heavenly note. July is my baby brother's birthday month so itz always special. Will be back with some smashing recipes. 

Cheers!!!