Eggless Dinner rolls
These soft, light airy balls of dinner rolls will never fail to impress you.
Servings 12 dinner rolls
Ingredients
For the dough
- 3 cups plain flour (375 g)
- 1.25 cups + 1 tbsp water (250 ml + 15 ml)
- 1.5 tsp active dry yeast
- 1/2 tsp jaggery/sugar
Rest of ingredients
- 3 tbsp sugar
- 1.5 tsp salt
- 1.5 tbsp coconut oil
- 1/4 - 1/2 cup flour
- 1.5 tbsp melted butter
Instructions
- In the bowl of a stand mixer proof yeast in the 1.25 cups of water and jaggery/sugar. Let sit till it blooms.
- Once it froths, add all of the flour and knead for about 7 minutes on medium speed. The dough should look loose and shaggy. If not add more warm water as needed. I had to add 1 more tbsp of water.
- Cover and let rise for 30 - 45 minutes till it doubles in size.
- Now, add the rest of the ingredients with the exception of flour and butter and knead again for another 8-10 minutes. Add the butter as you knead. The flour can be added while kneading by tbsps till you get a tacky dough.
- After kneading,transfer this dough to a lightly floured surface and knead with hand for around 2 minutes.
- Shape into a rectangle and cut into pieces as fits your baking tray. I used my steel baking tray, which can fit 12 rolls at a time. Usually, I weigh the dough and divide it into equal-sized balls.
- Shape into rolls and arrange on a greased baking tray. Let rise for an hour until they swell in size.
- Preheat the oven at 180°C for 10 minutes. Brush the top of the rolls with milk and bake for 15-20 minutes till the top becomes brown.
- Brush the buns generously with butter as soon as they are out of the oven. I prefer to cover with a dry cloth and let them cool in the baking pan, though I keep the tray on the cooling rack.
- Relish and serve them as you please. Your family and friends will simply adore these rolls just as we do. They are small balls of heaven when slathered with butter