For the second day of shaped breads, here is one more easy to make but gorgeous looking dinner rolls. You can serve it as it is or with some veggies and soup on the side to make a filling meal. Do you remember my Twisted Knotted Rolls I posted two weeks back? This dough is same as that dough. In fact I made both on the same day from the same batch of dough. This type of shaping is very famous in Pinterest and I saved it when I saw it the first time, which is nearly an year back. The dough is spread with butter and shaped and so they taste so buttery and the individual strands of the roll end up slightly crispy.
My daughter just loved them. My nephew was also here at that time and so they both together polished off all the rolls. And for the first time, I tried using the bread hook of my Philips Hand mixer to knead the dough. It was little bit tough and after three minutes, the mixer started turning very hot. And the dough felt like it was not at all kneaded. So I won’t be using those hooks again. But this experiment is for my readers who were asking about these hooks. Hand kneading is the only perfect option if you don’t own a stand mixer. I have mentioned in many recipes, but I don’t mind saying it again. Kneading the dough is the most important step in making bread. It develops the texture of the dough which in turn affects the final texture. So if a recipe asks you to knead the dough for 10 minutes, set a timer and knead for 10 minutes. Do not stop at five minutes as the dough may feel soft even at that time. You will surely see the difference.
For The Bread Dough:
Milk – 1/2 cup + 1 tbs
Water – 1/2 cup
Butter – 2 tbs
Flour/ Maida – 3 1/4 cups
Sugar – 2 1/2 tsp
Salt – 1 1/2 tsp
Instant Yeast – 2 1/4 tsp / Dry Yeast – 1 tbs
For Filling and Topping:
Butter – 4 tbs
Milk – 2-3 tbs For Milk Wash
Sesame Seeds – 2-3 tbs
For The Dough:
Heat together milk, water and butter.
When the butter is melt, remove from flame and let it come to warm temperature.
In a bowl mix together flour, instant yeast, sugar and salt.
Add the warm milk mixture and knead to form a soft dough.
Transfer the dough to counter and knead for 10 minutes until the dough is smooth, soft and elastic. It should pass the window pane test.
Oil a bowl, place the dough inside and rotate to coat it evenly with oil.
Cover with cling wrap and set aside for 60- 90 minutes, or until double.
Shaping and Baking The Rolls:
Remove the dough, press to release air.
Divide the dough into 8 equal portions.
Keep the remaining portions under cover while working on a roll.
Roll one portion of the dough into a thin oblong shape.
Apply butter evenly on the disc.
Keeping one side intact, cut the oval shape into thin stripes.
All the stripes must be joined at the top.
Now start rolling from the intact part.
Once you have made a log out of it, roll it into a coil and tuck the ends.
Place the rolls on a buttered tray leaving 2cm in between.
Cover with a towel and set aside for 10-15 minutes.
Brush the rolls with milk and sprinkle sesame seeds on top.
By the time, preheat oven to 225°C.
Bake the rolls for 20-30 minutes or until the top is golden.
Remove from oven and brush the top of the rolls with the remaining butter garlic mint mixture when they are still hot.
Serve the rolls hot or warm.
Notes: If using active dry yeast instead of instant yeast, prove the yeast with 1/4 cup of warm water and a tsp of sugar until bubbly. Do not mix it directly into the dough.
Reduce 1/4 cup of water while adding milk and butter as we have already used 1/4 cup of water to prove yeast.