Bread Rolls/ Fresh Bread Rolls/Eggless bread rolls/ Soft Bread Rolls/ Dinner Rolls/ Pav Buns

Happiness is freshly baked, warm bread from the oven, and slathered with butter :).

There truly is an indescribable satisfaction from making soft bread rolls using your very own hands!! I love bread!! Breads are easy to have when you're in a hurry, they are easy to pack, they blend well with Indian sides too, and can make a good meal! For me, the shawarma stuffing in the bread rolls is fascinating and they are delicious. Pav bhaji, pizzas, garlic bread, and chicken sliders are a few of my other favorites. Making bread is easy, it's not fiddly, only few ingredients and patience are needed. So let's get to work.

To make this recipe, you'll need :

All purpose flour/ Maida	500 grams
Luke warm water	1 + 3/4th cups
Instant yeast	1 Tablespoon
Sugar	2 Tablespoons
Butter	2 Tablespoons + for  topping
Salt	1 Teaspoon
Oil	1 Tablespoon
Milk	As required for topping before baking

                                                Method : 

1. Add instant active dry yeast to the lukewarm water.
2. Add sugar and butter, mix well and let it rest aside for about 10 minutes for the yeast to proof. 
3. Now, add the salt to the flour, mix well and keep it aside.
4. Once the yeast is proofed, add the yeast mixture to the flour and form a dough. 
5. Now, knead this dough for 10 minutes or follow the windowpane test (See notes, I worked my dough for 10 minutes)
6. Place the dough in a greased bowl and layer the dough with a splash of oil and cover with a damp cloth.
7. Let the dough rest until it gets doubled. 
8. Once it's doubled, punch down the dough, make equal portions of dough and start rolling the bread dough into balls and place them in a lightly greased baking tin. 
9. Cover the bread rolls with a damp cloth and rest until they double in size for the second time. 
10. Once they are doubled, brush them gently with the milk and place them in the preheated oven at 200 degrees C for 12 minutes.  (each oven works differently, so keep an eye on your bread rolls ).
Once they are done, brush them with butter generously and serve them warm. 

                                                                 Pictorial : 

                             Add instant active dry yeast to the lukewarm water.

 Add sugar

Add butter, mix well and let it rest aside for about 10 minutes for the yeast to proof. 

Now, add the salt to the flour, mix well and keep it aside, 

Yeast mixture is proofed. 

Once the yeast is proved, add the yeast mixture to the flour and form a dough. 

Now, knead this dough for 10 minutes. 

Place the dough in a greased bowl and layer the dough with a splash of oil

 Cover with a damp cloth and let the dough rest until it gets doubled. 

Once it's doubled,

 punch down the dough.

Make equal portions of dough and start rolling the bread dough into balls and place them in a lightly greased baking tin. Cover the bread rolls with a damp cloth and rest until they double in size for the second time. 

Once they are doubled, brush them gently with the milk and place them in the preheated oven at 200 degrees C for 12 minutes. 

Brush them with butter generously and serve them warm.

Enjoy!

Notes : 

 1. Use lukewarm water for your yeast.

2. Knead the dough properly,  how much pressure to use or when to stop kneading simply takes practice. If the dough seems to be sticky, it's okay to lightly dust it with flour but don't get tempted to add more. In many cases, sticky dough is happy dough! The more you knead, the less sticky your dough becomes.  

3. You can also follow the windowpane test method to know whether the kneading is enough or needed further. 

Cut a small piece of dough, rest it for 5 minutes for the gluten to relax, flour your fingers, and gently stretch the small piece of dough. If it tears easily, then the gluten network has not been developed well enough. So continue to knead the dough. 

After a few minutes, test the dough again. Cut a small piece of dough, rest it for 5 minutes, stretch it gently. Once the dough forms like a window, where you can see the network of gluten and it's almost like a see-through window, then you are done with kneading. 

Thank You For Visiting Blessy's Kitchen :)