Soft Dinner rolls made with no eggs, used in making Indian snack called Vada Pav. These dinner rolls can stay soft for three days and are freezer friendly.
Keyword Pav Recipe
Prep Time 15minutes
Cook Time 13minutes
resting time 2hours
Total Time 28minutes
Author Muna Kenny
1tablespoonunsalted butter at room temperature
2tablespoonmilk to brush the rolls before baking
**The first step is to ensure that the yeast is live, you can skip it if you are sure that your yeast didn’t expire.
In a small bowl, add the water, milk, and sugar. Mix until the sugar dissolves. Add the yeast and mix until the yeast dissolves. Cover the previous mixture and leave in warm place for ten minutes. If the yeast is good to use, the yeast will create a froth, and you are good to proceed with the next step.
In a big bowl, add the flour, salt, and oil. Mix the previous ingredients with your hands until combined.
Gradually add the yeast mixture to the flour while mixing. You should get a slightly sticky dough.
Knead the dough for ten minutes, and now the dough should feel smooth and easy to form.
Add the butter to the dough and keep on kneading until you get a silky and smooth dough. Initially, the dough will feel sticky and a little difficult to work with but continue kneading, and it will come together just fine.
Cover the dough, and place in a warm place for one and a half to two hours until it doubles in volume.
Knead the dough for few seconds to release some of the gas created by the yeast . Cut the dough into ten equal size pieces. Form each piece into a ball and place in a greased baking pan. You can use any shape of baking pans but make sure that you keep two-inch space between each ball.
Cover the baking pan and place in a warm place. Allow the rolls to rise for 20 to 30 minutes.
Preheat the oven to 350F/180C.
Brush the rolls with milk and bake for 13 minutes on the middle shelf.
Take out the rolls from the oven and let it cool for 8 minutes in the pan and then allow to cool completely on a cooling rack.
Since flour manufacturing companies differ, you may need to add less or more liquid while kneading, hence gradually add the liquid to the flour.
If you are using salted butter, then do not add salt to the flour.
Developing gluten may take time so only add more flour if the dough stayed sticky after 6 minutes of kneading.
To make bigger size rolls, increase the baking time to 3 to 4 more minutes.
Some ovens do not distribute heat evenly. Therefore the bread rolls may not turn brown while baking. After the baking, turn on the broiler to give the golden brown color to the surface.