Dinner rolls (eggless)

Happy New Year guys and also a very warm welcome to our new website! 😀 We have made lots of changes and also have made it a LOT simpler for you. We also have a whole set of FAQs drafted and scheduled to be posted very very soon.

Our first post of 2018 had to be these dinner rolls – which involved working with yeast => something we have been really terrified of! We tried making bread one fine day in December and have made it more than 10 times post the success! We have been experimenting ever since making kulchas, focaccia and different kinds of rolls including these basic ones. This recipe has been tried and tested so many times now, before we wanted to hit publish on this post, so you can definitely count on us the next time you want to serve homemade bread with the rest of the food. We have an entire step by step guide for you 🙂 But before you read on, please make sure you go through the following important points which help you understand and follow the recipe better.

– The secret behind a good bread lies in how well the yeast is activated. For yeast to be activated, make sure that you are using luke warm water – if the water is too cold, the yeast will not react and if its too warm – it will kill the yeast. You would want to check the temperature of the water with the finger test. The water should be warm but not VERY hot, you should be able to put your finger in the water and hold for about 2-3 seconds. This step is followed by adding sugar and yeast. Here are a few pictures we took every 3 to 4 minutes of the measuring cup in which the yeast was activated.

You start by adding the sugar and yeast to the lukewarm water.

Stir it up and let this sit undisturbed for 10-12 minutes. It should start rising after three minutes

If you can already notice after two or three minutes that the yeast has not been activated, then please start over again and do not use this for the bread.

– PLEASE use proper measuring cups. Do not confuse one cup with one tea cup – the measurements are totally different. One measuring cup of flour has approximately 125 grams and this is not the case when you measure the flour in a tea or coffee cup.

– The dough (once prepared) must be placed in a warm place. With such cold chilly weather in Delhi, we had no other choice but to pre heat our oven for about 3 to 5 minutes just until it was WARM AND NOT HOT and placed the dough in the oven. The same was done for the second part when the rolls were shaped and kept in the warm place for second round of proofing. Remember to switch off your oven before you put the dough in the oven.

– In case you face difficulty in bringing the dough together, rub some melted butter (about 1/2 teaspoon) on your palms and bring the dough together.

– Once the rolls are baked, you must immediately brush melted butter on the top. We repeat, IMMEDIATELY. The rolls will be very soft and you must also wait for about 5-7 minutes before you pull them apart.

– The main proofing of the dough is at a later stage – in this recipe, the dough is first left for rising for one hour and later again after shaping them into rolls for about 2 hours.

Here is the recipe for you guys.

Easy homemade dinner rolls

Soft dinner rolls with a crust top.

Author: Sheenam & Muskaan

Ingredients:

2 cups all purpose flour (you might need extra 2-4 tablespoons depending on how your dough is formed)

1 tsp active dry yeast

1 tbsp sugar

1/2 tsp salt

2 tbsp melted butter

160 mls luke warm milk

40 mls luke warm water

Instructions:

In a small cup, pour the lukewarm water and add 1/2 tbsp sugar and 1 tsp yeast to it. Stir it and let it stay undisturbed for 10-12 minutes.

In a large mixing bowl, add 2/3rd quantity of flour, lukewarm milk, remaining sugar, one tbsp of butter, salt and the activated yeast mixture to it and mix using a spoon until a sticky paste is formed. Mix for about 1-2 minutes.

Add the remaining flour and knead the dough with your hands stretching it thoroughly. Knead the for about 6-8 minutes until everything properly comes together.

 

You may have to add some extra flour – 3 to 4 tablespoons. Do not add a lot of flour as the dough should be sticky and the extra flour should just be able to bring everything together. You can also rub some melted butter on your palms to bring the dough together. Transfer the dough to a clean bowl and cover it with kitchen cloth before placing it in a warm place for 1 hour.

 

After one hour, the dough would have risen. Punch down the dough to remove the bubbles formed by the yeast.

Divide the dough into 9 parts and shape the dough into balls and place them on a greased dish. Sprinkle some sesame seeds. Keep them slightly apart because the will rise and become double in size.

Cover the rolls and keep them in a warm place for 2 hours. The rolls would have doubled by now.

Bake the rolls in pre heated oven for 15 to 20 minutes at 150 degrees until the rolls are golden brown on the top. Brush them immediately with remaining one tbsp of melted butter and let the bread soak all the butter and wait for at least 10 minutes before serving them.

Rosemary and garlic baked baby potatoes

With Christmas just around the corner and major meal planning going on, this ultimate side dish is a winner at big family dinners. Roasted potatoes are a hit at any kind of meal and serve as the best side dish or simple appetiser served with some sour cream dip.

If you guys have been following us, you definitely must have seen how often we bake potatoes – be it simple classic baked potato, or baked potato wedges or sweet potato fries (with which we have been slightly obsessed lately :D)

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So good in flavour, these potatoes are best made with fresh rosemary instead of dried ones. These potatoes are so so easy to make and are ready in about thirty minutes with just a handful ingredients.

You simply boil the baby potatoes and cut them by two, followed by mixing all your ingredients and then leave it in the oven for the magic to happen.

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A little tip => Once the potatoes are in the oven, keep checking the potatoes every 7-8 minutes. In this recipe the potatoes on the tray were turned twice (first after the first 10 minutes and then again after 10 minutes) – you might also want to turn your baking tray bringing the back to the front. These potatoes, once cooked, should be perfectly crisp and brown. Go ahead and serve these crispy roasted potatoes with your main dishes with a very very simple recipe.

Lets get started with the recipe 🙂

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Rosemary and garlic baby potatoes

by Sheenam & Muskaan December – 16 – 2017

Prep time: 5 mins Cook time: 35 mins
Total time: 40 mins

Ingredients

  • 500 grams baby potatoes
  • 50 grams melted butter
  • 10 cloves of garlic (5 minced and 5 full cloves)
  • 4-5 sprigs of rosemary
  • salt and pepper to taste

Instructions:

  1. Wash the baby potatoes properly (do not peel them) and parboil them for about ten minutes.
  2. In the meanwhile pre heat the oven to 180 degree celsius.
  3. Place the boiled potatoes in a large bowl and cut each baby potato by two.
  4. Add the melted butter, minced garlic, full cloves of garlic, salt and pepper and the rosemary to the potatoes.
  5. Transfer the potatoes to a baking tray and place one sprig of rosemary on the potatoes and bake them for about 25 to 30 minutes and serve.

=> keep checking the potatoes every 7-8 minutes. In this recipe the potatoes on the tray were turned twice (first after the first 10 minutes and then again after 10 minutes) – they should be perfectly crisp and brown.