Whole Wheat Flour – 1 cup heaped or 1 cup + 2 tbsps
Vital Wheat Gluten – ½ cup
Salt – 1/2 tsp
Sugar – 2 tbsps
Instant Yeast – 1/2 tbsps
Curd / Yogurt – 1/4 cup
Milk – 1/2 cup
Oil – 1 tbsp + plus for greasing
In a bowl mix flour, yeast, sugar, salt, gluten, and yeast. Combine them well.
Add curd and oil and mix the dough to form like crumbles.
Then slowly add milk 1 tbsp at a time and combine to form a sticky dough. (Because of the gluten the dough will be sticky)
Knead the dough for ten minutes and until smooth.
Place this dough in an oiled bowl and apply some oil on the dough cover with cling wrap and set aside.
Let it sit for until double in volume, and it took me about 2.5 hours. I tried this on a rainy day.
Once the dough has raised, knead the dough for few minutes and divide it into equal portions. I got eight rolls.
Roll each into a tight ball and Place inside a greased 8″ square pan.
Arrange all the rolls next to each other like in the picture.
Set this aside and leave it for the second rise for about 20 to 30 minutes.
Meanwhile, preheat the oven to 400 deg F.
Apply milk wash on the buns and bake them for 18 to 20 minutes until the top turns brown.
Remove from oven and let it cool on the wire rack.
Wheat gluten is optional, and if you cannot source, please replace it with wheat flour. If using active yeast, please proof the yeast before by adding the yeast to luke warm water mixed with sugar and letting it sit for 10 minutes. After 15 minutes of baking, keep an eye on the buns as they tend to brown up or reduce the oven temperature to 375 deg and bake for 3 to 5 more minutes. Temperature plays a significant role in dough rise so wait patiently but during warm weather check the dough after an hour.Adapted from Gayathri Cook Spot