Indian Khana

I bake few breads/buns but most of the time it doesn't appear in blog since I mostly bake at night or late evening. This one also I baked at night and saved it to click next morning :). Buns and breads are so easy to bake, the only thing is the waiting time for yeast to work but then it’s rewarding too, nothing like homemade breads/buns, the satisfaction is immerse and it sure taste better.
I wanted to try Roux method of baking breads from the time Suhaina started posting but it never happened until this time I tried the roux method of baking buns and I liked it. It actually easy and give good texture and softness to ~~bread~~ bun. If you think you can’t handle yeast or it doesn't work for you then this recipe is for you as we directly mix yeast with other ingredients and doesn't follow the procedure of setting yeast separately. The rustic top I did it on purpose, your bun will be smooth if you follow the recipe properly so don't worry.

Other breads recipe - Wheat Bread with Garlic & Herbs, Beets Pesto Braided Bread

Ingredients: [ Source – Prema’s Culinary & My Singapore Kitchen]

Plain Flour – 4 Cups/500gms [ I used 3 cups of plain flour and 1 cup of wheat flour]
Butter – 1/4 Cup/50gms [At room temperature]
Yeast – 1 tbsp/15gms
Sugar – 1/4 Cup/50gms
Milk – 1/2 Cup/50ml
Salt – 1/2 tsp/4gms
Oil – 2 tbsp/25ml
Water – To make dough (around 1/2 cup/50ml)
For Roux
Plain Flour – 1/2 Cup – 1 tbsp/50gm
Water – 2 1/2 Cup/250ml

Homemade Easy Indian Ladi Pav White Dinner Rolls Recipe

Method:

1. We start with making the Roux, for that mix flour and water without any lumps.
2. Cook in medium flame for 2 minutes, roux will start to thicken now continuously keep whisking to avoid any lumps and another 2-3 minutes it will reach thick consistency similar of custard, off flame and allow it to cool.

3. While the roux getting cool, in another big bowl add flour, butter (keep 1 tbsp aside brushing later), yeast, salt, sugar and milk. Add prepared roux mixture and knead into smooth dough.

4. Add oil and keep kneading for 5-8 minutes to make nice elastic. Cover the bowl with a plastic wrap and allow it to double in size, i.e. keep aside for 11/2-2 hours.

5. Remove wrap and punch down the dough to remove air, knead again for 5-8 minutes. If required apply some oil in hand.
6. Divide dough into equal parts and shape into round ball and arrange in a greased baking tin or tray. You may need to bake it in 2 batches.

7. Again allow it to double in size, keep aside for a hour or two. Brush the buns with milk or butter and bake in preheated oven 20-25 minutes in 180 C.
[I didn't smooth the dough again well since I wanted rustic looking buns, if you knead the dough well top will not be rustic like this]

8. Once done, brush the buns again with melted butter and cool the tin on a wire rack for 5 minutes before you invert and take out the buns. Let the buns/pav cool completely.