I'm always fascinated by soft and spongy glazing rolls and the very sight of those creates parade drums in my stomach! I love having these as an appetizer or for breakfast and nothing would ever please me other than warm freshly baked rolls with a slab of butter. Well my first attempt at making dinner rolls was a complete disaster and though the dough was okay(or at least i thought it was!) the final outcome was glazing rolls(thanks to the egg wash) that was very hard to bite and it seemed like an exercise for the teeth.
At that point of time I never knew that the quantity of ingredients that went onto the dough making other than the flour mattered so much and I added everything that I wanted to and finally baked it a temperature I thought was right never bothering to check the timing until I saw the golden glaze on top of the rolls! Of course you cant expect to make perfect rolls this way but so naive was I being new to the baking world and at that point of time nothing else mattered to me other than the final product.
Well I learnt from my mistakes and I should say-the hard way :) After this flopped attempt months back I never ventured into making dinner rolls until I saw Vahrehvah's Bread Rolls recipe. It tempted me enough to give a try and if you would like to know my verdict, this was the softest home made rolls I have ever had. Though the rolls may look a bit hard once you take it out of the oven, after keeping for some time it turns soft and spongy and can be had as such without any spreads. Though I made it to have with stew we ended up snacking half of it and had barely enough to have with stew :)
All purpose flour - 2 cups
Melted butter - 2 tbsp
Egg - 1
Warm Milk - 1/2 cup
Salt to taste
Sugar - 1 tbsp
Yeast - 1 tsp
Egg white - 1
- Dissolve sugar in warm milk and add yeast. Leave the mixture aside for about 15 minutes until it turns frothy.
- Beat egg well.
- Add melted butter to beaten egg and mix well.
- Add the yeast mixture to the above and combine well. Keep aside.
- Mix flour with enough salt.
- Make a well in the center and add the egg yeast mixture.
- Combine well, make a dough and knead well for ten minutes. The dough will be sticky at first but after the kneading process it would turn smooth and non sticky.
- After the kneading process, do the folding process few times with the dough by folding it as you fold a sheet of paper.
- Keep the dough in a pan and brush with enough oil on the surface.
- Cover the pan with a damp kitchen towel and leave it in a warm place to rise for 1.5 hours.
- After this time the dough would have doubled in size.
- Punch the dough well to release the trapped air.
- Again cover the dough with the damp towel and leave it for 10 minutes.
- Make rolls out of the dough. You may make any shape as you wish.
- Cover the rolls with damp towel and leave it for 30 minutes.
- Preheat oven to 400F(200C).
- Take egg white in a small bowl and whisk it slightly.
- Brush the top of the rolls with egg white and bake for about 15 minutes. The rolls would have turned golden brown by this time.
- Serve warm with a slab of butter or any spicy curry!
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