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)

How to Make Palak Bun (Roll) or Popeye Spinach Bun (Roll)

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