Step 1

Warm milk by placing it in the microwave for 20 seconds or so.

Step 2

Add sugar to milk and mix well.

Step 3

Then add in the Active Dry Yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.

Step 4

Add 1 cup all purpose flour and 1 cup whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.

Step 5

Then add in 1 (one) egg, salt and melted butter (I melted my butter by placing it in the microwave in a microwave safe bowl and microwaving it on 20 second intervals until it was melted).

Step 6

Add in the other 2 cups of wheat flour and mix well. At this point you can set the spoon aside and use your hands to knead the dough.

Step 7

When dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.

Step 8

While this is proofing you can make the filling.

Step 9

Peel and chop the red onion and garlic. And, peel and grate (or finely chop) the ginger.

Step 10

Add oil to a pan and add in the red onion. Let onion saute about 10 minutes or so over medium heat, stirring often so it doesn't burn.

Step 11

Then add in the garlic and ginger and let saute another 5 minutes, stirring often.

Step 12

Open, drain and drain the canned diced tomatoes and add it to the onion garlic ginger mix.

Step 13

Then drain and rinse the lentils and add these to the pan as well, along with the coriander, smoked paprika, and turmeric.

Step 14

Season with salt and pepper to taste and garnish with parsley.

Step 15

Let stuffing cool to room temperature before stuffing store bought buns or made from scratch buns.

Step 16

When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch dough down. Then, split dough in Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.

Step 17

Use a bowl to cut circles into dough.

Step 18

Spoon 2 or so tablespoons of filling into each circle.

Step 19

Brush edges with egg wash.

Step 20

Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.

Step 21

Preheat oven to 150 degrees, place a damp towel over the stuffed buns and place them in the oven to proof for another 30 minutes.

Step 22

When they are done, they should be slightly bigger. Remove them from the oven.

Step 23

Open can of biscuit dough and roll out a biscuit disc.

Step 24

Spoon 2 or so tablespoons of filling into each circle.

Step 25

Brush edges with egg wash.

Step 26

Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.

Step 27

Preheat oven to 375 degrees.

Step 28

Beat the remaining egg and brush it over the buns.

Step 29

Sprinkle buns with sesame seeds and place in 375 degree oven for 20-22 minutes.

Step 30

Enjoy warm or at room temperature.