Homemade Tomato Buns (#2346)

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For The Dough

  • 250 grams All-Purpose Flour
  • 5 grams Active Dry Yeast
  • 25 grams Sugar
  • 1/2 tsp Salt or to taste
  • 110 ml Water warm
  • 1 large Eggs beaten, divided
  • 25 grams Butter softened

For The Filling

  • 1 Tbsp Olive Oil
  • 1 tsp Garlic chopped
  • 1 Tbsp Red Onion chopped
  • 50 grams Potatoes small, boiled and diced
  • 100 grams Tomatoes diced
  • 1/2 tsp Salt to taste
  • 1/4 tsp Black Pepper to taste
  • 1 Tbsp Sesame Seeds for garnish


  1. In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
  2. Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 5 round balls and allow them to rise for 10 minutes .
  3. Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 6 inch, thickness 1/4 inch).
  4. In a pan heat 1/2 tablespoon olive oil over medium high heat. Add garlic and mix it around until it’s softened. Next add onion, and the pre-boiled potato chunks. Mix until onion is softened and everything is heated through. Add tomato, pepper and salt. Mix well.
  5. Now place a tablespoon full of filling mixture in the middle of each dough disk and fold the dough in half (folding one half over the other to make a half moon shape). Make 5 incisions in the edges of the dough with a sharp knife. (see photo – you are basically cutting in from the edge of the circle about 1/2 to 1 inch in, towards the flat side of the half moon – do this 5 times).
  6. Place on a greased baking tray and allow to rise for 35 minutes. Next brush the remaining beaten egg over the top of the buns and sprinkle some sesame seeds on top.
  7. Bake at 200 cup for 20 minutes or until golden brown.
  8. Serve hot.
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