Instant Pot Masala Buns(Seasoned Dinner Rolls): Homemade Vegan Masala Buns

How to Make Vegan Masala Buns Using An Instant Pot

Hello Foodies,

A quick, savory, pillowy soft Masala Buns with mild spiciness are made to enjoy evening snacks. The key to getting the buns right and fluffy is to knead a super soft and pliable dough. These seasoned dinner rolls are also a great snack option when you want to munch on something spicy and tasty.

When you are baking buns at home you have the option to make them healthier and use whole wheat flour instead of all-purpose flour, the remaining procedure is the same. These are vegan and vegetarian buns made from scratch. Do try it and the joy of having freshly baked buns will surely make your day.

Video Recipe:

How to Make Masala Buns(Seasoned Dinner Rolls)?

Masala for buns is prepared by sauteing cumin seeds, sesame seeds, onion, green chilies,ginger-garlic paste, salt and red chili powder in a teaspoon oil to add to taste to the buns. Then I made a soft and pliable dough using water+sugar+yeast+APF+Salt + prepared masala. Then added EV olive oil and perfect soft dough ready. Proofed in the Instant Pot using yogurt function for 30 minutes and rolled them into small buns again proofed for 20 minutes and baked in the oven. These buns are achieved without much strain and work making it easy even for beginners to prepare.

Some more Buns/Bread Recipes to try:

Prep Time: 15 Minutes; Baking Time: 18 Minutes

Proofing Time: 50 Minutes.

Each Masala Bun contains 108 Calories.

Ingredients:

To Make Masala:

Onion ½, finely chopped
Cumin seeds ½ tsp
Sesame seeds 1 tsp
Green chilies 2 strips, Finely Chopped
Ginger-Garlic paste 1 tsp
Red chili powder 1 Tsp
Salt ½ Tsp
Oil 1 Tsp

To Prepare the Dough:

All-Purpose Flour / Whole Wheat Flour 2 Cups
Sugar 2 Tsp
Instant yeast 1 Tsp(If using active dry yeast, add yeast to water, let sit for 10 minutes)
Salt 1 Tsp
Olive Oil 2 Tbsp
Water ½ cup or as needed to knead the dough(warm water)

Other Ingredients:

Olive oil 2 Tsp
Coriander leaves 2 Tbsp, for garnishing
Red chili powder 1 Tsp
Sesame seeds 1 Tsp

Instructions:

To Prepare Masala:

Heat oil in a pan and add cumin seeds, sesame seeds, onion, green chilies, ginger-garlic paste, salt and, red chili powder.
Saute and cook for 2-3 minutes and turn off the flame.

To Prepare the Dough:

In a mixing bowl add water, sugar, and yeast and stir well(Make sure that water is not hot, it should just be warm enough).
Now, add flour, salt, and sauteed masala mixture and knead the dough.
Add water slowly and knead into a soft and smooth dough.
Knead the dough for at least 4-5 minutes till you feel that the dough is sufficiently soft and pliable.
Pour oil and knead the dough for 2-3 minutes.

To Proof the Dough in the Instant Pot:

Spray some oil to the instant pot inner pan.
Transfer the dough to the Instant Pot and cover the pot with the glass lid or with any plate that fits the pot(even you can use the instant pot's main lid too).
Proof the dough using the yogurt function of the Instant Pot.
Set the time for 30 minutes.
The dough is ready when it rise to double its volume.
You can apply some oil on the surface of the dough to avoid the drying out of the dough.
Once the dough is doubled in size, punch down and, take out the dough and knead for one minute.
Now divide this dough into equal portions and roll each portion into a small ball.
Place the rolled dough into a parchment paper-lined baking pan.

To Bake the Buns:

Brush the top with olive oil and sprinkle sesame seeds on top.
Cover the pan with a cloth and keep aside for another 15-20 minutes or the dough double the size or till the buns look puffy and fill up the gaps in the pan.
Meanwhile preheat the oven at 400 F(200 c).
Bake the buns in preheated oven for 18- 20 minutes or till golden in color.
Remove the tin from the oven and brush the top with ghee/butter or oil.
Sprinkle some red chili powder and finely chopped coriander leaves.
Allow the buns to cool in the pan for 2-3 minutes and then take them out(do not keep the buns in the baking pan for a long time, because keeping in the pan base or bottom will get soggy).
Serve it warm with your favorite sauce or soup or with a cup of tea. Enjoy!!!

To Proof the dough without Instant Pot:

Transfer the dough to the pot and cover the pot with the cloth and keep it aside.
Allow the dough to rise for 1 hour or until double its volume.
The dough is ready when its rise to double its volume.
You can apply some oil on the surface of the dough to avoid the drying out of the dough.
Once the dough is doubled in size, punch down and, take out the dough and knead for one minute.
Now divide this dough into equal portions and roll each portion into a small ball.
Place the rolled dough into a parchment paper-lined baking pan.
Brush the top with olive oil and sprinkle sesame seeds on top.
Cover the pan with a cloth and keep aside for another 15-20 minutes or the dough double the size or till the buns look puffy and fill up the gaps in the tin.
Meanwhile preheat the oven at 400 F(200 c).
Bake the buns in preheated oven for 18- 20 minutes or till golden in color.

My Take:

You will get around 12 buns.
You can choose your favorite spices, herbs, and veggies too.
Knead well and allow the dough to proof well.
You can use 100% whole wheat flour instead of using all-purpose flour.
Use a good quality yeast.
Use milk instead of water for softer buns.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 108 calories, along with 16 g carbohydrates, 2.5 g dietary fiber, 4.5 g fats, and 3 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It is good to eat Masala Buns for breakfast, lunch, evening snack, or dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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Eat Healthy, Stay Healthy!!!