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.
These cookies are light and crispy with cinnamon flavour!
Ingredients:
All purpose flour-250 gms or 2 and 1/3 cup,
Baking pwd-1/2tsp,
Cinnamon pwd-1 tsp,
Icing sugar- 125 gms or 1 cup and 2tbsp,
Egg-1,
Salted butter-125 gms-room temperature,
Vanilla essence-1 tsp.
Method:
Sieve flour,baking pwd and cinnamon pwd in a bowl.
Mix with a whisk.
In your mixer bowl beat the butter till light (few seconds).
Add icing sugar and just mix without the beater on,so that the sugar dust does not fly.
Run the beater to medium and then high.
Beat for a minute or till light.
Add egg and vanilla essence and beat for 30 seconds.
Add the flour and beat in low speed for 30 seconds.
Remove the beater and gather the dough into a ball.
Make a disc of the dough and wrap with a cling film and put in the freezer for 10 minutes to firm the dough.
Pre heat oven to 170 C.
Line butter paper on the baking tray.
Take out the dough from the fridge and spread another sheet of cling film or plastic on top of the disc.
With a rolling pin,roll the dough into 1/4 inch thickness.
Dip the star cookie cutter in flour and make cutouts in the dough.
Place the cookies on the butter paper,leaving an inch between each cookie.
As the oven is pre heating,place the tray in the fridge for the cookies to harden a bit.( they will not loose shape)
Bake the cookies for 15 minutes or till you see the edges brown.
Place the tray on wire rack to cool for 5 minutes.
Remove the cookies from the butter paper and place on wire rack to cool completely.
Makes 42 cookies.
Keep in room temperature in a air tight container.
Enjoy the cookies milk,tea or coffee:)
These muffins are light and soft in texture and mild sweet!
As oil and curd is used the muffins remain soft and moist for days!
Ingredients:
Carrots -2-peeled and grated,
All purpose flour (sieved) -1 and 1/3 cup,
Almonds-1/4 cup-chopped,
Sugar-1/2 cup,
Baking soda-1/2 tsp,
Baking powder-1 tsp,
Salt-1/4 tsp,
Cinnamon pwd-1tsp,
Oil(canola)-1/2 cup,
Eggs-2,
Vanilla essence-1/2 tsp,
Plain curd-1/4 cup.
Method:
Pre heat oven to 350 F or 180 C.
Line paper cups in the baking tray or grease the cups if not using paper cups.
Take a bowl and add the sieved flour,salt,baking soda,baking pwd, cinnamon pwd and chopped almond nuts.
With a wire whisk mix all the ingredients.
In another bowl,add the eggs and with a wire whisk beat for few seconds.
Add sugar and mix for 30 seconds.
Add curd,vanilla essence and oil.
Using a wire whisk,beat till the curd specks are not seen.
Pour the wet ingredients to the dry ingredients bowl.
Switch to flat spatula and lightly fold the dry ingredients to the wet ingredients using the folding method.
Just run the spatula thrice only, as the folding will be done when the grated carrots are added.
Add the carrots.
Lightly run the spatula inside out the mixture to avoid over mixing as it will make the muffins hard.
Spoon the mixture into 12 paper cups using a ice cream scooper or a tablespoon.
Lightly pat the tray on the counter.
Bake for 20 to 25 minutes.
Insert a toothpick in the center and it should come out clean.
Once baked,remove the tray to cool on wire rack for 5 minutes.
Remove the muffins from the tray and leave it to cool completely on wire rack.
You can enjoy warm muffins in winter days.
Makes 12 muffins.
Since oil is used the muffins will remain soft and moist.
Cover with a cling film or plastic and can be kept in room temperature.
