Tuesday, 17 July 2012

MINI BREAD ROLLS

I love baking bread. I am always on a hunt for a new recipe to try in my kitchen. Who does not love the aroma of freshly baked bread flooding every room and adding to the warmth of home? Baking bread for me is therapeutic. Last Sunday I decided to make mini bread rolls. These small size rolls are a pleasure to bake. I bake these keeping in mind my children. The rolls make very comfortable size bites for kids. Slit open and coat them with butter or cheese spread. Or simple spread a generous amount of home made marmalade or jam. Either way, they taste yum. I love having them with honey.

Ingredients
1 cup whole wheat flour
1 cup refined flour
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
1 teaspoon yeast
1 cup water
1 teaspoon of sesame seeds (optional)
A little butter to smear on the rolls when done (vegans can avoid this)


Method
Heat the water and add sugar. To the lukewarm water, add yeast. Stir well and cover. In the meantime, sieve together wheat flour, refined flour and salt. Add oil and mix well. Check sugar yeast mixture. It should turn frothy in 10-15 minutes. Add this to the flour and knead well. Kneading takes about 10 to 15 minutes. If the dough feels dry, add warm water and knead. It should be smooth and very soft. Grease a round cake tin. Make small size balls of the dough and place in the tin. Keep enough gap between the balls. Cover the tin with a cling film or a damp cloth. Keep in a warm place for an hour. The rolls should rise by now. Brush the top of the rolls with water using pastry brush and sprinkle sesame seeds.  Bake the bread rolls in the pre heated oven at 190 degrees for 25 minutes. Once done, leave them in the oven for five minutes. Remove from the tin and smear butter on the upside of the rolls.



I use instant yeast for baking. Earlier, I used to work with dry yeast which is highly unpredictable. Many a times it has played spoilsport by refusing to become frothy. Instant yeast works well. The dough needs only one rising.

13 comments:

  1. I made these and they came out great. Thanks for the recipe. Genius idea to put them in the cake tin.
    Kate UK

    ReplyDelete
    Replies
    1. Hi Kate, I am happy that your bread rolls came out well. Thanks for visiting my blog.

      Delete
  2. Hi namita,

    Can you tell me what size round cake tin you used to bake your bread rolls in?

    Thank you.

    ReplyDelete
    Replies
    1. Hi Asmaa,
      My round cake tin measures 8 inches in diameter.

      Delete
  3. Is this Laddi pav bread recipe??

    ReplyDelete
    Replies
    1. Hello Chitra, I guess ladi pav are bread rolls. I checked out and discovered that the recipe of ladi pav is same as bread rolls.

      Delete
  4. Rolls look awesome... Please can u tell how many rolls u made with 2cups. flour

    ReplyDelete
    Replies
    1. Hi Deeksha, 2 cups of flour would give you around 20 small size bread rolls.

      Delete
  5. Hey Namita,thanks a lot for your recipe ..got super soft buns and I made them as stuffed buns.... Came out super soft buns.

    ReplyDelete
    Replies
    1. Hello Deeksha, I am so happy that your buns came out well. stuffed buns was a great idea. Hope you try out other recipes too!

      Delete
  6. Would baking at high altitudes make any difference in yeast and rising time? I am living at a place which is 7500ft

    ReplyDelete
    Replies
    1. Hello Purpletree, yes, at this altitude, yeast will take longer to act. You will have to wait till dough doubles...Baking time will also go up.
      I am intrigued about the place you are in....7500ft...where is this?

      Delete

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