Vegetable Morning Buns

Vegetable Morning Buns

By Celine Lee

Ingredients:

350g flour

6g salt

4 g instant dry yeast

35 g sugar

70 ml milk

30g unsalted butter, room temperature and sliced

45g finely diced vegetables (I used chives, carrots, onions, bell peppers)

1 egg

Directions:

1. Mix all the dry ingredients in a large bowl.

2. Microwave the milk and water for 15 seconds and then add to the mixture.

3. Mix at low speed in a stand mixer or knead by hand until a dough forms. Then mix in the butter at medium speed for about 15 minutes.

4. Add in the chopped vegetables. *Optional: sauté the onions; also do not add too many vegetables as it produces moisture!

5. Place the dough in a bowl, cover, and allow it to rest for an hour on the counter

6. Divide the dough into 45g pieces and shape into balls.

7. Place the rolls onto a tray lined with parchment paper, cover, and let them rest for an additional 40 minutes.

8. Combine a bit of milk and an egg to make a wash and brush onto each roll.

9. Bake at 350 F for ~13 minutes until golden brown.

These soft veggie buns take me back to my childhood summers in Korea with my family! My grandmother would take us to our neighborhood bakery, where we would enjoy fresh veggie buns with a glass of milk for breakfast. During this pandemic, I was able to send her pictures of all my food creations, including this one, and we enjoyed reminiscing about past summers spent together. Especially now, I’m reminded of the importance of staying connected with loved ones. One of the most powerful things about food is its ability to not only bring people together but also evoke a sense of joy and nostalgia. Despite being apart, I’m thankful for the ability to connect with friends and family while looking forward to sharing food together again in the future.