Dinner Rolls/ Indian White Pav

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.

Time:  3-4 hours
Time: 30 minutes
Servings: 6

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
ΒΌ 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
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
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.

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