This is an easy, eggless, pull-apart bun recipe with added black seeds and cumin to add some flavor! You can make it with whole wheat, white bread, or cake flour. You can also use either active or instant yeast when making these buns. If using instant yeast, add it directly to the flower and proceed with the rest of the recipe as explained. Do not follow the yeast-proofing portion of the recipe unless using active dry yeast.
To make Easy Pull-Apart Black Seed Buns you will need the following ingredients:
1 cup milk
4 teaspoons active dry yeast (or instant yeast)
3 cups flour
1 tablespoon sugar
½ cup oil
4 teaspoons black seeds
4 teaspoons cumin seeds
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Instruction:
Proof yeast: (Skip this step if using instant yeast)
Heat milk to lukewarm, add the sugar and active yeast and stir till dissolved. Put aside for ten minutes. The yeast will froth.
Making the dough:
Mix the flour and salt (and instant yeast if not using the active yeast mixture) in a bowl. Make a dent in the center.
Add the oil and yeast mixture (if not using instant yeast) as well as the cumin seeds and two tablespoons of the black seeds. Just use lukewarm milk if using instant yeast.
Knead the dough together for about five minutes. You may need to add a little more milk depending on the type of flour you use. If your dough is too sticky, add a little flour.
Cover your dough and put it aside to rise in a warm place until double the volume. This should take about an hour but depends on the temperature.
Second rising:
Punch down the dough and kneed again for about five minutes.
Divide the dough into 16 equal-sized balls. Place them in two well-greased cake tins and allow them to rise.
Preheat your oven to 190 degrees Celsius while your dough rises.
Brush the buns with milk, sprinkle over the rest of the black seeds, and place the tins in the oven.
Bake for twenty minutes.
Once baked, take out your buns and invert the tins over a wire rack to release your buns. Allow them to cool and enjoy.
