Knotted and Butter flake rolls

 

Soft buttery dinner rolls!

Ingredients:

All purpose flour(sifted)-4 cups or 500 gms,

Milk-1 cup,

Yeast-1 packet,

Sugar-1/4 cup,

Oil-1/4cup-(flavourless),

Butter-2 tbsp,

Salt-1/2tsp.

Method:(you can knead the dough by hand or by hook attachment in an electric mixer)

Sift the flour and keep aside.

Warm the milk for 20 seconds in microwave or till luke warm.

Add yeast and 1 tbsp of sugar from the 1/4 cup of sugar.

Mix and leave it for 5 minutes to foam up(keep in warm place-microwave)

As the yeast is activated,add oil,melted butter and egg.

Mix with a spoon.

If  kneading by hand,take a bowl and pour the contents in it and add 3 cups of flour,sugar and salt.

Since the dough is very sticky add the rest of the flour and knead it on the counter for 10 minutes.

The dough will become smooth and springy to touch.

Transfer the ball of dough to a greased bowl and coat it with oil from all sides. 

Cover with a moist cloth.

Leave it to rise for an hour or till double in size.

If kneading by hook attachment,run the mixer for 4 minutes.

The same process is applied.

Pour the yeast mixture into your mixer bowl and add the salt,sugar and 3 cups of flour.

Run the mixer for 2 minutes and then add the rest of the flour and run in high for 3 minutes

The dough will leave sides.

Take out the dough on an oiled surface and make it into a round smooth ball.

Place it in a greased bowl,coating the dough with oil on all sides.

Cover with a moist cloth and let it rise for an hour or till double in size.

When the dough has risen,make a few punches to let the air out.

Divide the dough into half.One half is divided into 9 squares.

You can use the whole dough to make 18 dinner rolls.

  I have used the dough to make 9 knotted dinner rolls and 9 butter flake rolls.

Knotted rolls:

It is easy to make then explain it in words.

Divide the dough into 9 squares.

Take a dough ball and flatten and roll it.

Stretch the roll into 10 inch long rope.

Make a knot in the centre and leave 2 inches hanging both sides.

Take the left end and turn inwards and bring the tip end through the centre hole.

Take the other  right side end and bring it up and join it with the left end.

Pinch both the ends and push it inwards below.

Cup the knotted role with hands to give its shape.

Place the roles on butter paper, leaving some space between each rolls.

Brush the rolls with butter and let it rise for 30 minutes.

Cover with a cloth.

Pre heat oven to 375 F or 190 C

After 30 minutes,brush the rolls with egg wash and bake for 15 to 20 minutes.

Buns will be light golden in colour.

Take out from oven and place them on wire rack.

Brush the top with butter.

After 2 minutes remove the tray.

Remove the butter paper and cover the rolls with a cloth to keep them soft and leave it cool on wire rack.

Once the rolls are at room temperature,you can enjoy the rolls.

Store the rolls in a plastic bag or zip lock bag to keep them soft.

Butter flake rolls:

Divide the dough into 9 squares(roughly).Adjust the dough squares into equal portions.

Take the ends and pinch it in the centre to make a round ball.

Turn the smooth side up and with the cup of your hand,roll the ball into a smooth round shape.

With a scissor make cuts in the centre and then two cuts side ways.

Place the rolls in a greased muffin pan.

Brush the rolls with butter.

Leave it to rise for another 30 minutes.

Cover with a cloth.

After 30 minutes,brush the rolls with egg wash.

Bake the rolls for 15 minutes.

Once the rolls have a brown crust,take out on wire rack.

Brush with butter.

Remove the rolls from the pan and leave it cool on wire rack.

If you like soft rolls,cover with a cloth.

Store in plastic or zip lock bag.

Makes 18 dinner rolls.

Cloverleaf rolls

This recipe is from Fine cooking!
These rolls are very easy to make!Just make round balls like you would to make roti and cut each into four pieces using a knife,dust them with flour and place them in a greased muffin pan and bake.

Ingredients:
All purpose flour (sieved)- 500 gms or 4 and 1/3 cup,
Yeast-1 pkt,
Milk (luke warm)-1 and 1/4 cup,
Sugar-1/4 cup,
Egg-1,
Oil-1/4 cup,
Butter (melted)-2 tbsp,
Salt-1 tsp,
Egg +1 tbsp of water-egg wash,
Plain flour in a bowl (for coating the cut pieces of dough)

Method:
(you can knead the dough with hand if you do not have a dough hook attachment- knead the dough for 10 minutes)
Add yeast and 1 tsp of sugar to luke warm milk.
Mix with a spoon.

Let the mixture rest for 5 minutes for the yeast to activate.
After 5 minutes the yeast will foam up.

Add oil,melted butter and one beaten egg to the yeast mixture.

Sieve flour,salt and sugar in a bowl.

Mix with a whisk.
Add the yeast mixture to the flour mixture and run the blender with dough hook attachment for 3 to 4 minutes.(I have taken 4 cups at the start,then added 1/4 cup more of flour,as the dough was very gooey).

When the dough starts to leave sides,close the mixer.

Place the dough on a lightly floured counter.

Knead the dough for few seconds to make into a round smooth ball.

Place the dough in a greased bowl,tossing it to coat oil evenly from all sides.

Cover with moist towel or cloth.
Place the bowl in a warm place(microwave with the lights on) for the dough to rise(double in size).

Once the dough has risen,make a few punches to let the air out.

Transfer the dough to a greased counter.
Divide the dough into 18 equal parts(approx 40 grams each).

Make round balls,smoothing the top surface and pinching the ends below.
Make the balls round on the counter or between both your palms.

Keep the top smooth.

With a knife slice the dough into half and then slice each half into half.

Dip each cut dough into plain flour and place the pointed side down in a greased muffin pan.

Brush the cloverleaf  shaped dough with butter.

Cover with moist cloth and let it rise for another half hour.

Pre heat oven to 375 F or 180 C.

After half hour,brush the rolls with egg wash.

Place the tray in the oven to bake for 15 to 20 minutes or till you see the rolls are lightly brown.
Take out the baked rolls from the oven and place them on wire rack.

Brush the rolls with butter and remove the rolls from the muffin tray.

The rolls will just slide out  from the muffin tray.

Once the rolls are on wire rack,cover with a cloth to keep the rolls soft.
Let it cool down and then keep the rolls in a zip lock bag or in a plastic bag.
Makes 18 cloverleaf rolls.

The same dough can be used for making any shape dinner rolls.