Lentil Stuffed Buns

For the whole wheat buns

• Warm milk by placing it in the microwave for 20 seconds or so.
• Add sugar to milk and mix well.
• Then add in the Active Dry Yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.
• Add 1 cup all purpose flour and 1 cup whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.
• Then add in 1 (one) egg, salt and melted butter (I melted my butter by placing it in the microwave in a microwave safe bowl and microwaving it on 20 second intervals until it was melted).
• Add in the other 2 cups of wheat flour and mix well. At this point you can set the spoon aside and use your hands to knead the dough.
• When dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.
• While this is proofing you can make the filling.

For the Lentil Tomato stuffing:

• Peel and chop the red onion and garlic. And, peel and grate (or finely chop) the ginger.
• Add oil to a pan and add in the red onion. Let onion saute about 10 minutes or so over medium heat, stirring often so it doesn’t burn.
• Then add in the garlic and ginger and let saute another 5 minutes, stirring often.
• Open, drain and drain the canned diced tomatoes and add it to the onion garlic ginger mix.
• Then drain and rinse the lentils and add these to the pan as well, along with the coriander, smoked paprika, and turmeric.
• Season with salt and pepper to taste and garnish with parsley.
• Let stuffing cool to room temperature before stuffing store bought buns or made from scratch buns.

To Assemble:

If using from-scratch dough:

• When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch dough down. Then, split dough in 2. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.
• Use a bowl to cut circles into dough.
• Spoon 2 or so tablespoons of filling into each circle.
• Brush edges with egg wash.
• Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.
• Preheat oven to 150 degrees, place a damp towel over the stuffed buns and place them in the oven to proof for another 30 minutes.
• When they are done, they should be slightly bigger. Remove them from the oven.

If using store-bough biscuit dough:

• Open can of biscuit dough and roll out a biscuit disc.
• Spoon 2 or so tablespoons of filling into each circle.
• Brush edges with egg wash.
• Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.

For both store bough biscuit dough as well as made-from scratch buns:

• Preheat oven to 375 degrees.
• Beat the remaining egg and brush it over the buns.
• Sprinkle buns with sesame seeds and place in 375 degree oven for 20-22 minutes.
• Enjoy warm or at room temperature.