Stuffed Buns (Bread rolls with vegetable / onion chutney stuffing)

bun_collageSpicy Stuffed buns!
Veggie Stuffed buns!
One a penny, Two a penny,
Tasty Stuffed buns!

One of the Sri Lankan recipes that I had bookmarked a few weeks ago was these breakfast buns stuffed with a spicy onion filling. The onion and red chili filling in these buns  is actually ‘seeni sambol’ which is a spicy onion chutney very popular in Sri Lanka (at least that’s what my virtual tour has shown me).  This seeni symbol recipe was very similar to the ‘ulli chamandi’ (onion chutney) which is traditional to Kerala. Yeah that is just one of the various commonalities between Sri Lankan and Kerala cuisine.

Last week I had made this onion chutney and since I had some leftover, the thought of making these stuffed buns came to mind. I thought of making them for dinner and so decided to do a couple different variations for the stuffing too.  One was seeni sambol and for the other stuffing, I sautéed veggies and added ricotta cheese. I knew that was a filling that would definitely be a hit with my children. And I was absolutely right! Both these buns were a huge hit!  I did a third variation too with just the veggies without the ricotta for myself (I am dairy free remember? ).  The buns came out so wonderfully light and soft – I am already thinking of thousand other ways I am going to try them again soon!

Bringing these stuffed buns to Throwback thursdays and to Fiesta Friday this week.

Stuffed Buns (Bread rolls with vegetable / onion chutney stuffing)

  • Servings: makes 16 buns
  • Time: about 60 mins preparation and baking time
  • Difficulty: easy
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  • 2 teaspoons dry yeast
  • 1 large egg, lightly beaten
  • ¼ cup milk (I used almond milk for a dairy free version)
  • About 4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter, room temperature, cut into small cubes (I used Smart balance dairy free )
  •  olive oil, for greasing


  1. Using an electric mixer fitted with a dough hook (or working by hand), combine 1 cup water and the yeast. Mix together. Add the egg, milk, 4 cups flour, salt, sugar and butter. Knead until you get a smooth dough(Add more flour if needed). Turn into a greased bowl, cover with plastic wrap and let rise until doubled in size, about 2 hours.
  2. Divide the dough into 16 balls and let rise for  another 30 minutes.

For the filling:

Seeni Sambol/ Ulli Chamandi:

  • 1 tsp coconut oil
  • 1 medium red onion,chopped
  • 2 cloves garlic
  • 2 dry red chillies (use according to your spice level)
  • 1 tiny piece (nickel size ball) of tamarind, dissolved in 2 tbsp hot water (seed removed)
  • 1/2 tsp salt

In a small frying pan, add the oil and sauté the onion,garlic and the dry red chillies for about 2 minutes on medium heat. Transfer to a food processor / chopper and coarsely grind adding the tamarind paste and salt. Transfer to a container.

For the vegetable filling:

  • 1 tbsp olive oil
  • 1/2 cup chopped onions
  • 2 cups chopped vegetables (broccoli/cauliflower/carrots)
  • 3-4 mushrooms sliced
  • 1/4 tsp red chilli powder
  • 1/4 tsp dried oregano
  • 1/2 tsp salt
  • 1 cup ricotta cheese (skip ricotta for a dairy free version)

In a sauté pan, heat the oil. Saute the onions for a minute. Then add the chopped veggies and the spices and salt and cover and cook for about 3-4 minutes. Then uncover add the mushrooms and sauté for another 2-3 minutes. Add the ricotta cheese mix and turn heat off.

Making the stuffed buns:

  1. Set aside a baking sheet lined with parchment paper or a nonstick liner. Punch down each ball of dough and press with your fingers to form a circle about 5 inches in diameter. Put a tablespoon of  filling in one quadrant of the circle, then fold the dough over like a half moon to cover the filling. Fold over once again Pinch the rounded edges of the dough together, tuck them under, and place the bun on the baking sheet. Repeat, placing the buns several inches apart. Brush the tops with the egg yolk mixture, and set aside to rest for about 20 minutes while the oven heats.
  2. Heat the oven to 375 degrees F (or 190 deg C). Bake the buns until lightly golden on top and bottom, about 12 to 13 minutes; Serve warm or at room temperature, for breakfast or a snack.

DSC_1189 Stuffed Buns

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Stuffed Buns

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0 thoughts on “Stuffed Buns (Bread rolls with vegetable / onion chutney stuffing)

  1. Pingback: Around the World #3: Carrot Sambol and a Round up! – Indu's International Kitchen

  2. Mmm, savoury stuffed Sri Lankan buns! Thanks Indu! Without your virtual tour, we would have never of heard of these scrummy buns. You’re right, there are over a thousand different ways in which to use these and we looking forward to seeing what you come up with next (especially the dairy free versions! 🙂

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