Egg & Onion Buns Recipe – Soft Indian-Style Savory Rolls

Last Updated on 1 month by Neha Deshmukh

Egg & Onion Buns Recipe – Soft Indian-Style Savory Rolls

Introduction

Oh, these buns! They’re a little bit of sunshine wrapped in soft, fluffy dough. I first stumbled upon a version of these while visiting my aunt in Mumbai, and I’ve been tweaking the recipe ever since to get it just right. They’re savory, comforting, and perfect for a quick breakfast, a picnic lunch, or even a satisfying snack. These aren’t your typical dinner rolls – they’re packed with a flavorful egg and onion filling that makes them truly special. Let’s get baking!

Why You’ll Love This Recipe

These Egg & Onion Buns are seriously addictive. They’re wonderfully soft and pillowy, thanks to the sourdough starter, and the filling is a delightful mix of savory and fresh flavors. Plus, they’re surprisingly versatile – perfect for a quick bite or a special occasion. If you’re looking for a unique Indian-inspired baked good, this is it!

Ingredients

Here’s what you’ll need to make these delicious buns:

• 350g unbleached all-purpose flour
• 126g stiff starter
• 1 cup (240ml) whole milk
• 10g sugar
• 2g salt (plus 2g for the filling)
• ?? tablespoons olive oil (for the dough)
• 152g hard-boiled eggs (chopped)
• 4 green onions (chopped)
• 1 carrot (chopped)
• ?? teaspoon black pepper
• 1 tablespoon olive oil (for the filling)
• 13g cilantro (chopped)
• 1 large egg (for egg wash)
• 1 tablespoon water
• Butter, as needed

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference in the final result:

• Stiff Starter: This is key! A stiff starter (also known as pandh in some Indian communities) gives these buns their lovely texture. It’s thicker than a regular sourdough starter – think paste-like. We’ll talk more about this in the FAQs.
• Unbleached All-Purpose Flour: I prefer unbleached flour for its slightly better flavor and texture. But bleached flour will work in a pinch.
• Regional Filling Variations: Feel free to get creative with the filling! In some parts of India, you’ll find additions like potatoes, peas, or even a touch of spice with green chilies. My family loves adding a pinch of turmeric for color and flavor.
• Olive Oil: Don’t skimp on the olive oil! It adds a lovely richness to both the dough and the filling.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, refresh your stiff starter about 3 hours before you plan to start the dough. This wakes it up and gets it ready to work its magic.
2. In the bowl of a stand mixer, combine the stiff starter and milk. Mix until everything is nicely combined.
3. Add the flour, salt, sugar, and olive oil. Knead with the dough hook attachment until you have a soft, cohesive dough. It shouldn’t be sticky, but it should be pliable.
4. Now for the bulk fermentation! Cover the dough and let it rest at room temperature for about 3 hours. Then, pop it into the fridge overnight. This slow, cold fermentation develops amazing flavor.
5. The next morning, take the dough out of the fridge and let it proof at room temperature for another 4 hours. It should almost double in size.
6. While the dough is proofing, prepare the filling. In a bowl, combine the chopped hard-boiled eggs, green onions, carrots, salt, pepper, olive oil, and cilantro. Mix well.
7. Divide the dough into 9 equal portions (about 62g each).
8. Shape each portion into a flat circle. Add about 2 tablespoons of the egg filling to the center, and carefully seal the dough around the filling to form a cylindrical bun.
9. Preheat your oven to 350°F (176°C). Place the buns on a baking sheet lined with parchment paper.
10. In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the buns with the egg wash.
11. Bake for 25-30 minutes, or until the buns are golden brown.
12. Immediately brush the baked buns with melted butter. This gives them an extra layer of richness and shine. Let them cool slightly before serving.

Expert Tips

• Don’t overknead the dough! You want it soft and pliable, not tough.
• Make sure your filling isn’t too wet, or it might seep out during baking.
• Keep a close eye on the buns during the last few minutes of baking to prevent them from burning.

Variations

• Vegan Adaptation: Substitute the milk with plant-based milk (like almond or soy milk) and omit the egg wash, brushing with plant-based milk instead.
• Gluten-Free Adaptation: Experiment with gluten-free flour blends. A blend containing rice flour, tapioca starch, and potato starch often works well. You might need to adjust the liquid slightly.
• Spice Level Adjustment: Add a pinch of chili flakes or finely chopped green chilies to the filling for a spicy kick. My friend, Priya, always adds a dash of cayenne pepper!
• Festival Adaptations: These buns are fantastic for Easter brunches, picnics, or as a savory snack during any celebration.

Serving Suggestions

These buns are delicious on their own, but they’re even better with a side of chutney or a cup of masala chai. They also pair well with a simple salad.

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Reheat in the oven or microwave.

FAQs

What is a “stiff starter” and how does it differ from a regular sourdough starter?

A stiff starter has a much lower hydration level than a regular sourdough starter. It’s made with equal parts flour and water (by weight), resulting in a thick, paste-like consistency. This gives the buns a chewier, more structured texture.

Can I make these buns ahead of time and freeze them?

Absolutely! You can freeze the unbaked buns after shaping them. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What type of olive oil is best for both the dough and the filling?

Extra virgin olive oil is ideal for both! It has a lovely flavor and adds richness to the buns.

Can I use pre-shredded carrots, or is it better to chop them fresh?

Freshly chopped carrots are always best for flavor and texture. But pre-shredded carrots will work in a pinch.

How can I adjust the filling to make it spicier or milder?

Adjust the amount of black pepper or add chili flakes or green chilies to the filling to control the spice level.

What can I substitute for milk in this recipe?

You can substitute milk with plant-based milk like almond, soy, or oat milk. Just make sure it’s unsweetened.