Baking bread needs time, patience, expertise and dedication! The mesmerizing aroma of freshly baked bread is indeed an apt reward for the hard work required to attain the requisite level of perfection. It took me years to achieve that level of perfection. Accurate measurement, perfect ingredients, meticulous time management and kneading the batter with patience are the salient attributes of perfect bread baking.
I follow a very simple recipe to bake bread and dinner rolls as well. I love to bake bread, but I am passionate about baking dinner rolls. Those intricate twists and turns required to give a nice shape to the rolls is an absolute fun time for me!
I follow the same recipe of bread to make dinner rolls and each time it turns out to be perfect! In fact, I use the same ratio to make pav buns or normal buns and pizza base as well. An accurate recipe and precise measurements are the two primary keys to successful baking!
The first and the most important ingredient in making bread is undoubtedly “yeast”. Initially, I used to use fresh yeast. Undeniably, fresh yeast is a good option provided you can handle it. Somehow, I always found it to be unmanageable and messy. For me, the active dry yeast works just fine. I find it to be convenient and it always yields good result. But this is my personal experience! Proofing the yeast is very important. Though the popular belief is that active dry yeast can be added directly to the flour, I prefer to proof it before adding to the flour just to be doubly sure that the yeast is active!
Mode of cooking- Baking
Difficulty level- Moderate
Preparation time- 2 hrs
Baking time- 20 min
- All-purpose flour-250 gm
- Active dry yeast- 1 tsp
- Sugar- 2 tbsp
- Milk- 1 cup
- Salt- ½ tsp
- Oil / butter- 4 tbsp
Proofing the yeast:
Take lukewarm milk. Add sugar and mix thoroughly. Add yeast. Do not stir. Keep covered for 5 min. If the yeast is fresh it will bloom and you will see froth on top of it. If the yeast remains flat discard it.
Take all-purpose flour and salt.
Add the milk and yeast mixture.
Add 3 tbsp oil/ butter.
Knead it for at least 10 min on a flat surface.
If the dough is too sticky add a little flour.
Add 1 tbsp oil/ butter and knead the dough well. Adding oil at this stage will make the dough less sticky.
The dough should be very soft and smooth.
Grease a large bowl with a little oil and put the dough. Cover with a wet cloth and keep in a warm place for at least 1 hr.
After 1 hr the dough will rise and will double up.
Punch the dough to remove air and knead lightly for 5 min and again cover and keep in a warm place.
After an hour, the dough will again rise and will double up.
Sprinkle some flour on the kitchen top and divide the dough into 10 parts and shape them into rolls.
Place the rolls on a greased tray.
Cover with the wet cloth for 20 min.
After 20 min brush it with egg or milk. Bake in a pre-heated oven at 180 degrees C for 20 min.
Take it out from the oven and brush with little butter.
Freshly home-baked dinner rolls are ready.
Baking bread is a matter of patience where yeast and the right measurement of ingredients and the right temperature plays the key role.
Be careful about yeast proofing or blooming. If the yeast doesn’t bloom discard it and try again.
Always keep yeast in a cool dry place. I keep it in the refrigerator and it remains active till the expiry date.
The dough should be loose and soft, maybe slightly sticky. This way there will be a lot of air in the dough resulting in making soft bread.
Baking time may vary from oven to oven.