ROLL OVER BEETHOVEN…MAKE WAY FOR DINNER ROLLS!
“Bread, milk and butter are of venerable antiquity. They taste of the morning of the world.”
Leigh Hunt
Knotted All Over…for dinner!
I’ve had dinner rolls on my mind for a while with the Chuck Berry song that hums in the background. Yeastophobia being a thing of the past, I’m gingerly inching my way forward to make things I dreamt about for long. The last time I bought dinner rolls was the last time I bought them. They were so ‘not real’…nothing to them. So I got on & read a few baking books about shaping & knotting breads…what fun!
Dreaming of Garlicky Dinner Rolls…
Then came the time for recipe searches. I had a couple ingrained in my brain for months, but the one that kept coming back was one @ Aparna’s My Diverse Kitchen. I made these pretty rolls adapting her recipe. Changes…hmmm…plenty because of overconfidence! Measured all wrong, mixed everything together & did a double take; too late. March on you daring baker, there was only one way to go. ROLL AWAY!! Other regular deviations of my kind were to add some minced garlic for a subtle flavour. I LOVE garlic…& if I can stick it into the dinner roll too-YAY!! Also didn’t have wheatgerm (what I had was well past its date) so substituted flour for that. The rolls were a GREAT hit. They looked pretty too & I had a blast shaping them to my dreams desire! A brush of milk, a sprinkling of seeds…plenty of choice. Thank you Aparna…they were really great!
Voices heard…” The snail is mine, ooooh there are 2 of them; I’ll have the knot please; Can I have the braid Mama?“…The recipe, as adapted from My Diverse Kitchen.
Ingredients:
Flour - 2 cups (can substitute 1/2 cup with wheat germ)
Wholewheat flour - 1 1/2 cups
Warm milk - 1 cup
Sugar - 1 tsp
Dry Yeast - 1 3/4 tsp
Oil - 1 tbsp
Sea salt - 1 tsp
Garlic - 2-3 cloves / minced (optional)
Warm water - 1/4 cup/ as required
Polenta for dusting the baking sheet
Milk - 1/8 cup for brushing
Poppy seeds, sesame seeds if desired.
Method:
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Add the sugar and yeast to the warm milk, mix and allow to proof for about 10 minutes till nice & bubbly. Then stir in the oil, garlic & salt.
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Mix both the flours, add the milk-yeast mixture & pull together to make a soft pliable dough. Add some warm water if required.
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Turn out onto a floured surface & knead well for 5-10 minutes till smooth & elastic.
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Lightly oil a large bowl & place the ball of dough into this, turn over to grease under side, & leave to rise in a warm place till doubled. (about 2 hours).
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Punch the dough back & divide into 12 equal portions. Shape into rolls as desired with lightly oiled hands.
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Place on a sheet dusted with polenta & allow to rise for a further 10-15 minutes in a warm place.
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Preheat the oven to 200 degrees C.
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Brush the rolls with milk & sprinkle with poppy seeds , toasted sesame seeds etc. Do them one by one as the milk tends to dry up quickly.
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Bake for about 20 minutes till nicely browned. Tap the bottom to see if you get a hollow sound; an indication that they are done.
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Cool on a rack. I placed them in a preheated oven (switched off after preheating) for 10 minutes before serving. Serve with olive oil or some yummy butter.
All knotted up & headed for dinner…
Pretty picturesque rolls. We loved them!Posted by Passionate baker & beyond.
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