Ingredients
2 cups flour
1 teaspoon Quick or Instant yeast
1/4 cup milk, warm
1 1/2 cup warm water
1 teaspoon salt
3 teaspoon sugar
1/2 teaspoon crushed garlic
1/2 teaspoon dried basil
2 tablespoon canola/vegetable oil
1 egg beaten for egg wash
Put the yeast in a small bowl. Add 1 teaspoon sugar over it and pour the milk over it, stir with a spoon. Keep aside till it gets frothy.
Meanwhile measure the flour out in a medium sized bowl. Add the salt, remaining sugar, garlic, basil and oil. Add the yeast mixture in it and using the best tool you have-YOUR HANDS, bring the flour mixture together. Add water 1/2 cup at a time and bring everything together till you get a soft dough.
Keep it aside covered with a plastic wrap till it doubles in size (at least 2 hours)
Cookie tray lined with parchment paper.
Divide the dough into six balls, you can keep as is or roll into a long —- and make a knot, place it on the cookie tray.
Apply the egg and let the buns stay in a warm place ( I like my oven) to rise at least 1 hour.
Remove from the oven and preheat it at 400 degrees Fahrenheit.
Put the buns in the oven and bake for 15 minutes or when it is golden.
Cool slightly and serve.
Makes 6 buns.
Lentil Soup with Chicken balls
200 grams minced chicken
salt to taste
1/2 teaspoon black pepper powder
1 Tablespoon finely chopped parsley
2 Tablespoon breadcrumbs
Mix all the above ingredients together till well combined. Take a Tablespoon for measure and scoop tthe mixture and make it into balls. Keep aside.
For the Soup
1/2 cup red lentils
2 cups vegetable/meat stock ( I usually make mine) or you can use 1 bouillon with 2 cups water
Salt to taste
Put all the ingredients into a pot and bring to a boil. Reduce the heat and let it simmer for 10 minutes. Add the chicken balls, if you need more liquid add 1 cup water and bring the soup to a boil. Serve hot!
