After ABC alphabets, time to show D alphabet. D for Dinner Rolls under baking theme for BM 32. In India, pav or buns are very famous to serve with tea or main course probably known by dinner rolls in western culture. White pav are used in lots of street food recipes like vada pav, pav bhaji, dabeli and more. But in western side, its serve with main course instead of Indian flatten bread and makes dinner more interesting. Indian pav or dinner rolls are my next trial in baking techniques.
For this bread, we have to prepare smooth dough which ferment by yeast. Its softness and golden texture makes me so happy while baking. Even for golden texture, I was used butter and milk mixture instead of egg wash. So it’s completely eggless dinner rolls.
Preparation Time: 3-4 hours
Cooking Time: 30 minutes
1 1/2 Cup All-Purpose Flour/ Plain Flour
1 1/4 Tsp. Active Dry yeast
1 Tbsp. Sugar
2 Tbsp. Lukewarm Water
3/4 Cup Milk
1 1/2 Tbsp. Butter
¼ Tsp. Salt
Mix water, sugar and yeast to a smooth paste. Cover and keep aside for 5-6 minutes.
Mix the sieve APF and butter to a crumble stage.
Make a well in the flour and add the yeast. Mix and knead as smooth dough.
Take a clean deep bowl and dust with flour. Put the dough into a bowl and wrap with cling film.
Keep the bowl in a warm place till to double in size. (At least for 3 hours)
Knead the dough again and roll it on flatten surface with the help of palm.
Divide the dough into 6 equal portions and give the shape into egg sized.
Grease the baking tray with little butter.
Place onto a greased baking tray and leave aside for 5 minutes covered with damp muslin cloth.
Preheat the oven to 225 degree cel. Place the tray in the centre rack position and bake it for 225 degree cel for 10-12 minutes.
Remove the tray by using mittens and cool them for few minutes before serving with main course.
Note: you can sprinkle sesame seeds or herbs for flavoring at the time of baking.