Thursday, November 15, 2012

Baking Partners # 4: Shaped Dinner Rolls

I love baking breads especially dinner rolls. I was the happiest when this month Baking Partners had to bake dinner rolls that to in three different shapes. We were given two recipes -one with egg  -Lion House Rolls and an eggless one. I had already tried and posted the eggless recipe while the eggy one was very new. I as usual went for the eggy rolls recipe and tried it eggless. You might think I am stubborn!. But  the rolls turned out amazingly perfect.Out of the seven shapes I tried lion house, knots and crescent. Ofcourse me being me, tried making rosettes and others as well, but these three shapes came out better. I still feel I have got to improve a lot in shaping, but this definitely was a first step. My daughter had a gala time choosing each and every shapes and she loved the knotted ones.  We devoured the rolls fresh from the oven. 



Ingredients:
Warm Water: 1 cup
Milk Powder: 1/3 cup
Instant yeast: almost 1 tbsp
Sugar: 2 tbsp
Salt: 1 tsp
Butter/Shortening: 8 tsp
Egg or Egg replacer: 1/2 an egg . I used 3/4 packed tsp of Ener G with 1 tbsp of water.
All Purpose Flour: 2.5 cups +  more for dusting

Preparation:
In a large bowl, combine water and milk powder till the powder dissolves. Add in first the yeast, followed by sugar, salt, shortening, egg (half egg) and 1 cup of flour.

Mix on low speed until the ingredients are wet and then add another cup of flour  and knead for another two minutes and continue this process till you get a stiff dough. From this point onward you need to knead the dough by hands if you had been using a blender. Continue adding more dough and knead on till you get a soft moist but not sticky dough. 

Place the dough onto a greased vessel turning once so that it gets coated with oil. Let it rise until doubled covered with a plastic wrap for about 1 - hours.

Once the dough  has  risen, its time to shape the dough Place the dough onto a floored surface and divide it into small pieces which can be shaped into cloverleaf,crescents,lionhouse rolls etc.

Place the shaped rolls in a greased baking sheet and let it double covered with a plastic wrap.

Bake in a preheated oven at 375F/190C for 15-20 minutes until browned to your satisfaction. Take out,brush with melted butter and enjoy warm with or without other accompaniments.


Perfect bread rolls for snacking and the different shape it make it look exotic. Warm aroma during baking definitely gives you a high. I had gone for lionhouse rolls, crescent rolls and knots. Very easy to make if you are skilled :)

Crispy but not so hard crust and soft crumb makes this bread perfect for mopping your soups and subjis. 

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