Dinner Rolls | eggless

Tried my hand at a different bread recipe. This came out good. It turned out so good that before I could take some decent photos half of them vanished.

When I surfed the net for recipes of dinner rolls, most of them suggested bun shaped rolls. I wanted to try out different shapes.  So I just made 2 strands and twisted the strands, made some knots etc. It came out good. Now I have the courage to try some complicated designs. Probably 3 or 5 braided bread.

I served these rolls with hot tomato soup and scrambled egg. Oh they were a lovely combination. Looking forward to more such interesting dinners.


Ingredients:

All purpose flour - 4 cups
Butter  - 4 tbsp
Salt - to taste
Yeast - 1 tbsp
Sugar - 1 tbsp
Milk - 1 cup


Method:

• Take a bowl add dry yeast to warm milk,sugar, mix well and leave it for 10 min to dissolve the yeast.
• The milk needs to be warm and not hot. Hot water or hot milk will kill the yeast.
• Take a big bowl add all purpose flour, salt and mix well. To this add the yeast mixture and knead into a soft dough.
• Add the butter and knead the dough for about 10 minutes, until smooth and cover with a kitchen towel, let it rise for 1- 1 1/2 hour until double in size.
• After 1 hr turn the dough out onto a floured work surface, knead until smooth, shiny and elastic and rest it for another 10 min.
• Now Divide the dough into small rounds or shapes as required. I made 2 strand braided rolls and some simple knots. Place the rolls on a buttered baking tray or dish. Cover it with a towel for 10 min.
• After 10 min the rolls would have risen little bit.
• Brush the top of the rolls with little milk.
• Preheat the oven for 425F/220C bake for 15-20 till golden brown color.
• Remove the rolls from the oven and cool on a wired rack. Apply butter on top of it.

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