My boss had been to Sri Lanka for a weeks vacation and she was mentioning about these Seeni Sambal buns as they were too good. Seeni in Tamil means sugar. The filling is a simple sweet, tangy and spicy onion filling. She even gave me the seeni sambol recipe to try it out. I have used an eggless wholemeal recipe for the dough. To make it extra soft I have used the water roux method of making the bread dough.
The results were amazing and everyone loved them to the core. The filling is unique and tastes yumm.


Bread dough: (makes 15 mini rolls)
Plain flour -2 1/3 cups 300 grams
Wheat bran -1/4 cup
Sugar -2 tbsp
Salt -3/4 tsp
Yeast- 3/4 tsp ,4 grams
Milk pwd -10 grams
Water roux - cook 1 tbsp flour with 125ml water to form a custard. Cool completely and use it.
Water- 100ml
Butter -30 grams
Oil -2 tbsp

Fresh milk- 3 tbsp (to brush on the buns before baking)

For the Seeni Sambol Filling: (Fills 10 buns)
5 large red onions, sliced
4 -5 garlic, grated
1 small piece ginger, grated
curry leaf, a few
3/4 tablespoon chili powder
3-4  teaspoons jaggery
1 tablespoon tamarind extract (or use a small lime sized ball with minimum water to extract the pulp)
3 teaspoons oil
salt, as needed 

Heat oil in a pan, add the curry leaves, onions, ginger and garlic and sauté until the onion starts to brown.
Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes.
Add the jaggery at the end when your required consistency is reached. 
Continue to cook for a few more minutes until the jaggery is incorporated well.
This condiment can stay for at least a week refrigerated.

Method to make the buns:
Mix everything except butter.

When the dough comes together add butter and knead well.
Apply oil and keep aside until it double in size.

Punch down the dough and divide the dough into 15 balls.
Flatten each dough a bit and place 2 tsp of the filling in each.
Pinch the ends to seal it.
Place in the parchment paper and cover with a cling foil until double in size.
Towards the last 10 minutes, preheat the oven to 180 degree C.
Brush the buns with milk and bake for 18- 20 minutes until golden brown.
Transfer to wire rack and serve while still warm.
These buns remain soft until the next day.
If you plan to keep for more than a day, place them in the fridge and reheat in the microwave for 20 seconds.

Sending them to Yeast Spotting.

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