Dinner Rolls | Eggless Pav Recipe
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
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)
Plain Flour – 1/2 Cup – 1 tbsp/50gm
Water – 2 1/2 Cup/250ml
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.
Have it with curry, soup of your choice or use for chat items.
Enjoy your day ~~