mostly about food and cooking, but also the stories about the Bread and the Butterflies!

Whole Wheat Spinach Burger Buns

In Baking, From the Garden, Vegetables, Vegetarian on December 4, 2015 at 5:34 pm

Spinach Buns 07

Time for another tested recipe. If you try these once you will never go back to the industrial kind. That’s the thing with home-baked bread, even when made with only maida, it ruins you for the mass-produced bread. Thankfully, when made in small quantities, it is easier than cooking roti which we do as a matter of daily routine.

Mom had given me a load of blanched spinach from her garden. At first I wanted to make palak-panir. But I was hoping to send along some bread when the son left after Diwali holidays and decided to use the spinach in the bread instead. I love the spinach pavs served at Cafe Lota and this recipe is inspired by those really-green buns. It’s a different matter that the spinach made the bread seem too healthy to the son and he would have none of them. This when he doesn’t like the bread he gets in Pune!

Thanks to my smart phone I’m losing fewer recipes these days. Instead of committing my experiments and their results to memory I now jot down the ingredients into ‘notes’ on the phone right away. I had noted down exact measurements for the ingredients as well as the yield and there they were for my easy reference.

Here, then, from the phone archives, is the recipe for the spinach buns I baked last month and shared pictures of on Instagram. Notes and pictures from my very smart and handy Mi4.

Spinach Buns 05

Spinach Buns 06

Homemade Spinach Buns

Makes about 30 buns

4 C maida (or all purpose flour), plus more to dust while kneading
3 C atta (or whole wheat flour)
2T vital wheat gluten (optional)
3 C thick spinach puree (blanch and puree spinach)
4 T olive oil
3 1/2 t active dry yeast
1/2 C warm water
5 t sugar
3 t salt

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Spinach Buns 02

Take warm water in a bowl and mix in the yeast and the sugar. Keep aside till it is foamy, about 10-15 minutes. Sift together maida, atta, and salt. In a large mixing bowl combine the flour and the wet ingredients till you have a sticky dough. The dough will feel tacky and very wet but do not lose hope. Dust your work counter with flour and turn the dough onto it. Knead 10-15 minutes till you have a soft, smooth ball of dough. Oil the ball of dough and transfer it into the bowl. Cover the bowl and let the dough rise till doubled, 45 minutes to 1 1/2 hours, depending on the warmth of your kitchen.

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Prepare the baking sheet by dusting it with semolina or cornmeal. Lightly punch down the dough and divide it into 30 equal portions. Make balls tucking the corners in. Transfer to the baking sheet. Cover loosely with plastic wrap and let rise till doubled, about 45 minutes to an hour.

Preheat oven to 375F. Brush risen buns with melted butter, milk, or egg wash to bake them a beautiful gold-brown on top. Bake until golden, about 15-18 minutes.

Cool buns completely before slicing.

Spinach Buns 01


  1. For an even lighter bun replace the atta with maida.
  2. Make smaller buns and you have slider buns which are not readily available in the market!

Check these recipes for vegetarian burger patties:
Lentil Burgers
Garden Burgers

  1. Looks so great 😀

    Thanks. 😀

  2. Fresh Spinach is in season now and I am extremely tempted by these buns…going to bake them soon Anitha ! Yumm

    Do try the recipe, M!

  3. These look awfully yummy Anita. I must try them this week with spinach in the fridge, already pureed!

    Hope they were loved by the kiddos!

  4. bread making truly spoils you for readymade store bought bread. these look terrific

    True; it is hard to eat regular bread. I’ve reduced my bread consumption a lot!

  5. The buns look so nice. Do they store well? Freeze? 30 buns are a lot of buns!

    Yes, you could freeze them too. Just wrap in foil and store in the freezer. Or, scale the recipe down, if you like. That way the active time is a lot less too.
    I usually end up sharing with my mom and sister and take some to the office!

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