SAVOURY CHILLI BUNS - Fresh From The Oven

I am delighted to be the host for December’s round of Fresh From the Oven, and for this month I have chosen spicy, savoury chilli buns.
I am quite fond of baking and really like to experiment with the bread texture, the crust, different types of flour, etc, but there are a few recipes I always get back to when I need a tried and true recipe.
Savoury chilli buns are one of them.
These are a really good compliment to any type of meat meal, great for barbecue, and a really nice alternative to regular dinner rolls.
Also, this recipe marks my second anniversary of participating in Fresh From the Oven challenges :)

To make the SAVOURY CHILLI BUNS, you will need:
300 grams bread flour
200 grams Graham flour
300 ml tomato puree
200 ml yogurt
1 tablespoon ketchup
1 tablespoon oil
3 teaspoons instant dry yeast
3 teaspoons crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon sugar
sesame seeds for sprinkling and one egg white

Sift the flours and mix well with the dry yeast, then add the crushed red pepper flakes, salt and sugar.

To that, add the tomato puree, ketchup and oil, and, gradually adding the yogurt, form soft, pliable dough.

(You might need another two tablespoons of flour or two tablespoons of tomato puree, depending on how much the flour absorbs.)

Form a dough ball, brush lightly with oil, cover and leave to rise for an hour and a half to two hours.

After the dough has risen, transfer it to a floured surface, knead for a few minutes, then cut into eight pieces, form buns from each piece and arrange them on a baking sheet lined with baking paper.

Leave the buns to rise for 30 minutes more.

Before baking, brush them with well beaten egg white and sprinkle generously with sesame seeds.

Bake, in a preheated oven, at 190˚C, for 20-25 minutes, depending on your oven.

You’ll find the details about how to take part in the Fresh from the Oven challenge here, and Clare from Purely food will host a round-up of the entries at the end of December.

SAVOURY CHILLI BUNS
Potrebno je:
300 gr mekog brašna
200 gr Graham brašna
300 ml paradajz pirea
200 ml jogurta
1 kašika kečapa
1 kašika ulja
3 kašičice suvog kvasca
3 kašičice mrvljene ljute paprike
1 kašičica soli
1/2 kašičice šećera
susam i umućeno belance
Brašna i kvasac pomešati, da tome dodati mrvljene ljute papričice, so i šećer.

Dobro sjediniti, pa uliti paradajz sos, kečap i ulje. Uz postepeno dodavanje jogurta, zamesiti mekano testo. (Možda će biti potrebno još 2 kašike brašna ili 2 kašike paradajz sosa u zavisnosti od toga koliko brašno upije.) Oblikovati testo u kuglu, premazati s malo ulja i ostaviti da se diže nekih 1,5 – 2 sata. Nakon što je testo naraslo, premesiti ga i oblikovati 8 loptica, poređati ih na pleh obložen pek papirom i ostaviti da rastu još nekih pola sata. Nakon toga, premazati ih umućenim belancetom, posuti susamom i peći na 190˚C 20-25 minuta.