GARLIC AND CHILLI DINNER ROLLS 

This is truly my own recipe though I had to dig a lot of recipes of bread and rolls. Finally thought to know the ratio of yeast and flour for a fine dinner rolls. In this way you can give many variations to your bread or dinner rolls.

What I have learned is to add 5% of active dry yeast to your flour, 2.5% of instant yeast and 10% of fresh yeast.

Includingly, there’s a method called ROUX ( tanzhong method ) which is an authentic way to make your bread a cozy and softyyy softyyy ☺️☺️. This method is particularly derived from China but now Asian countries are following too this method in their recipes of making bread. There’s an equation for roux method too. Always take 5% of the total flour of which you are using for making the bread and 5 times of it the water or milk. For example, if using 200 gms of flour, then use 10 gms flour and 50 ml of milk and water for roux.

For the rolling shape, I have followed  the method which you can browse easily on net.

This recipe yields 5 medium sized dinner rolls.

  

RECIPE FOLLOWS:

INGREDIENTS:

FOR DINNER ROLLS:

1 cup all purpose flour

1 tsp sugar

3/4 cup milk

1 tsp yeast

2 tsp red chilli flakes

1 tsp garlic powder or crushed garlic pods

1/2 tsp salt

1 tsp softened butter

1/2 tsp flour for sprinkling during second knead.

FOR BRUSHING:

1 tsp milk + 1 tsp egg whites or butter

1 tsp sesame seeds

METHOD:

   

 First of all prepare roux. Take a saucepan and add 10 tbsp water or milk. Let it boil at high. Add 2 tbsp of flour and mix till it forms a lump. Switch off the flame and let it cool down.

   

 Now take warm ( never hot because it would kill the yeast )milk in a separate bowl and pour milk into it. Add sugar and then yeast. Leave it aside till it becomes frothy atleast for 15-20 minutes.

  

Now take a separate bowl. Add flour, salt, garlic and chilli flakes. Mix all and make a well in the middle.

   

     Pour the milk and yeast mix into this well and incorporate properly. It will be sticky and too much moist. Let it be because this moisture will make your bread avery  soft and cozy dinner rolls. Add roux and butter. Transfer this mix onto your granite kitchen counter and knead till it comes together to make a smooth dough ball.

   

 Now in another bowl put few drops of oil and roll the dough ball so that oil gets applied all over it.

  

Cover it tightly with a cling film and keep in a dry place for 2-3 hours till it doubles or triples in size. I prefer microwave but never  preheat because too much temperature will again kill your yeast.

  

After 2-3 hours your dough should become a fatty dough😜. Now transfer the dough on kitchen counter. Again knead it by sprinkling few pinches of flour to prevent the dough from sticking. Only for 2 minutes.

   

 Grease the baking pan. Now divide the dough into 5 equal portions. Roll into cylindrical shape and for further shaping you can prefer the link above.

  

Place the dinner rolls into pan. Always remember to place the raw dough in intact form so that they rise higher. Otherwise they  will spread and become flat. Leave it again covered with cling film for 1-1.30 hours.

  

Again they will rise into double in size.

Now preheat oven at 180 degree celcius for 7-8 minutes.

   

 Brush your buns with egg + milk or butter + milk. Sprinkle some sesame seeds for taste and garnish.

Bake for 15 – 20 minutes at 180 degree celcius. Please don’t open the oven atleast for the first 10 minutes. For done, please tap your rolls like knocking in centre. If it sounds hollow, it’s done. Take them out and brush butter on the top. It keeps them soft.

Enjoy your dinner rolls.😍


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