Monday, September 13, 2010


How can I leave her very diverse kitchen without trying a bread as she is famous for her breads?Thats right,these buttery rolls are from Aparna of MyDiverseKitchen. These are simple rolls stuffed with butter and perfect for evening/dinner time.Do check the original recipe as I know mine are nowhere near perfection

Whole Wheat Flour: 1 cup
All Purpose Flour: 1 cup
Salt: 1/4 tsp
Instant Yeast: 1 and 1/4 tsp

Veg Oil: 1 tbsp
Honey: 1 tbsp

Warm Water: 1/2 - 1 cup (I needed 1 cup)

Butter: softened: 4 tbsp (I used cilantro Butter)

Butter: melted: 1 tbsp
Milk: 1-2 tbsp
Nigella seeds: for sprinkling

In a bg bowl,mix together the flours,salt and yeast.Make a hole in the centre and add in oil and honey and mix well.Add in 1/2 cup of water first and knead to form a smooth and elastic dough adding as much water as needed.It took me 1 cup almost.

Keep the dough in a well oiled bowl rolling once to coat and cover with a damp towel or plastic wrap and let it rise until doubled for about 1 hour or so.

Meanwhile soften the butter and keep aside.I used cilantro butter.You can even use herbed cheese spread as well.

Gently punch down the dough and knead for a few minutes.Divide into 6 portions.Take a ball,roll it out into a thick circle,pat a spoon of butter in the centre of the circle leaving the edges free.Fold the circle over itself in half so that it resembles a half moon.Fold again half so that it resembles as triangle.Make sure to seal the edges thoroughly inorder to aoid butter leakae during baking.Mine still leaked :(. Place the dough triangle on a lightly greased baking sheet after tightly pressing the edges.Allow it to rise for another hour and then bake in a preheated oven at 200C for 20 minutes or until golden brown.

Take out and immediately brush with melted butter. Or before baking you can brush with milk and sprinkle with nigella seeds instead.I tried both aas you can see from the pics.

The rolls hard slightly hard crust (negligible - I rolled it out thin) with a soft buttery crumb.I am yet to perfect the art of baking them but as of now these are ready to go to T&T:MyDiverseKitchen at SriValli's.


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