Low Sodium Curry Buns
Savor the irresistible aroma of freshly baked Low Sodium Curry Buns, a healthier twist on a classic favorite! These fluffy, golden buns are filled with a flavorful, low-sodium curry filling made from ground beef or turkey, grated carrots, aromatic garlic and onions, and a vibrant blend of low sodium curry powder and soy sauce. Perfectly portioned for handheld enjoyment, these soft buns boast a melt-in-your-mouth texture and comforting savory taste, wrapped up in an easy-to-make yeast dough. With prep and baking steps designed for home cooks, these buns are the ultimate make-ahead treat for lunchboxes, dinner sides, or party appetizers. They’re proof that you don’t need excess salt to enjoy bold, delicious flavors!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Active dry yeast
- 2 tablespoons Sugar
- 1 cup Warm water
- 3 tablespoons Unsalted butter
- 0.5 cup Milk
- 1 Egg
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 1 Garlic clove, minced
- 0.5 pound Ground beef or turkey
- 1 medium Carrot, grated
- 1.5 tablespoons Low sodium curry powder
- 1 tablespoon Low sodium soy sauce
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped
Instructions
In a large mixing bowl, dissolve the packet of yeast and sugar in the warm water. Let it sit for about 10 minutes until frothy.
Melt the unsalted butter and combine it with milk. Allow it to cool slightly, then stir it into the yeast mixture.
Beat in the egg until well combined.
Gradually add the flour to the wet ingredients, mixing as you go, until a soft dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the curry filling. Heat olive oil in a pan over medium heat.
Add chopped onion and minced garlic to the pan and sauté until the onion is translucent.
Stir in the ground beef or turkey, breaking it up as it cooks until browned.
Add the grated carrot, low sodium curry powder, low sodium soy sauce, and black pepper, and cook for an additional 5 minutes, stirring frequently.
Remove the pan from heat and fold in the chopped cilantro. Allow the mixture to cool.
Once the dough has risen, punch it down and divide it into 12 equal parts.
Flatten each piece of dough into a circle and spoon a portion of the curry filling into the center. Gather the edges of the dough and pinch them together to close.
Place the filled buns seam-side down on a baking sheet lined with parchment paper.
Cover the buns with a clean towel and let them proof for about 15 minutes.
Preheat the oven to 375°F (190°C).
Bake the buns for 15-20 minutes or until golden brown.
Remove from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 333.9 g | 121% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 39.8 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 368 mg | 28% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1970 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
