The second dish in this week’s theme of ‘Wraps & Rolls’ is the classic Cinnamon Roll. I have previously posted this dish which is an egg version whereas this one is an eggless version. My recent endeavour has been to bake eggless versions of the dishes I usually bake with egg. This one is delightful, so soft and delicious. The best part is that it tastes so good without the glaze. It reduces work not to mention calories.
Adapted from here
Makes 15-16 rolls
WHAT WE NEED
For the dough
3/4 cup warm milk
1 1/2 tbsp lemon juice
1/4 cup Oil
1 tbsp Butter, melted
2 tsp Instant yeast
1/4 cup Sugar
2 1/4 cups All purpose flour
1/2 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
For the filling
1/2 cup Brown sugar
1 tbsp Cinnamon powder
3 tbsp Softened butter
WHAT TO DO
- Mix the lemon juice with the warm milk and set aside for 5 minutes
- In a large bowl, add the flour, sugar, butter, oil, baking powder, baking soda, yeast and salt
- Add the milk and make a smooth dough
- Set aside for an hour or till it doubles in volume
- Mix all the ingredients for the filling and set aside
- Roll out the dough into a 24*18” rectangle
- Spread the filling on the dough with your hand
- Roll the dough on the longer side into a tight log
- Cut the log into 15-16 pieces
- Grease a baking tray or line it with parchment
- Place the rolls on the baking tray few inches apart so that the dough has space to increase in volume
- Set aside for 40 minutes
- Preheat the oven to 185C
- Bake for 18-20 minutes or till the rolls are golden brown
- Serve warm
This is my post for the Blogging Marathon under the theme, ‘Wraps & Rolls’.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Every now and then I wonder how I end up missing the classic dishes, the most popular ones that have stood the test of time. I keep thinking about baking them and blogging about it but then I discover something new and exciting and this gets sidelined to be revisited another day. I always imagine someone visiting my blog and then is stunned speechless because there is no recipe for cinnamon rolls or pound cake. So now there is one less thing to worry about.
The husband and daughter threw a fit about having to eat too many breads. They wanted something sweet and made all sorts of threats to ensure I give them that. So I figured I could make cinnamon rolls because they satisfy my criteria of yeast dough and so kind of fall in the bread category and at the same time they are sweet and will please the family.
Recipe adapted from here and here
Makes 15 medium rolls
WHAT WE NEED
For the rolls
120 ml Milk
56 gms Unsalted butter at room temperature
1 1/8 tsp Instant yeast
pinch of salt
3/4 tsp Cinnamon powder
8 tsp Brown sugar
204 gms All purpose flour
For the glaze
1/4 cup Icing sugar
1 tsp Unsalted butter, melted
1/2 tsp Vanilla essence
2-3 tsp Milk
WHAT TO DO
For the rolls
- Heat 21 gms butter and the entire milk together in a microwave oven/ saucepan till melted
- Let it cool to become lukewarm
- Transfer the butter and milk mixture to a large bowl and add yeast, 2 tsp brown sugar and salt
- Add the flour little by little and knead to a loose ball consistency
- Cover and set aside till the dough doubles in volume, around 1-2 hours
- Roll out the dough to a thin rectangle
- Brush it 21 gms butter and top it with 6 tsp brown sugar and cinnamon powder
- Roll the dough tightly into a long tube shape and place it seam side down
- Cut it into 15 pieces with a knife
- Place the rolls in a greased baking tray leaving little space between them
- Brush the top of the rolls with the balance butter
- Cover and let it rise for 30 minutes
- Preheat the oven to 175C
- Bake for 25-30 minutes or till it is slightly golden brown
For the glaze
- Mix all the ingredients for the glaze to form a thick glaze
- Pour over the rolls as soon as they are taken out from the oven
- Serve warm
This is part of the Bake-a-thon 2017
It is December which means it is Baking Time. I am super late in starting this year’s Bake-a-thon but it is my favorite event since it involves baking. It also gives me a legitimate excuse to hover around the oven peeking nervously and crossing fingers in the hope that the bread rises, the cake is baked through and there are no wet spots in the muffin. Ah Life!
I want to begin this year’s Bake-a-thon with one of my favorite dishes, the bread roll or dinner roll. The toughest thing about these rolls are keeping your hands off them once they are baked. I visited Mumbai in November after almost two years and took these for my brother who is one person who loves anything I make. It was soft and chewy that you had to grab the next one and the next.
This is a must try of I may say so myself. It is simple and easy and enhances your meal (and your waistline)! So here goes –
Adapted from here.
Makes 15 rolls
WHAT WE NEED
Warm milk 240 ml
Instant dry yeast 20 gms
Sugar 25 gms
Salt 8 gms
Salted butter 40 gms
All purpose flour 325 gms
Melted butter 8-10 gms
WHAT TO DO
- In a large bowl, mix milk, sugar, yeast, salt, butter and the egg
- Add approximately 300 gms of flour and mix well with either stand / hand mixer on low speed or your hands
- Once all the ingredients come together, add the balance flour and mix on medium speed till the dough starts pulling away from the sides of the bowl
- The dough should be soft and slightly sticky. Additional flour can be added to reach the desired consistency but don’t add too much else the rolls will not turn out soft
- Keep the dough in a greased bowl and cover it with a wet towel for 90 minutes
- Take out and punch the dough and divide it into 15 parts
- Grease a baking tray and place the rolls equidistant from each other and let rise for an hour
- Preheat the oven to 190C
- Place the baking tray in the oven and bake for around 12 minutes till the top of the rolls are medium brown in colour
- Take out the rolls and brush them with melted butter
- Serve warm or cool. These rolls can be stored for 3-4 days in plastic bags at room temperature
This is part of the Bake-a-thon 2016
One of the tougher things to do is to get the husband try eating new dishes. He is very content eating sambhar, rice and veggies everyday. So my latest trick has been to give him BM as the reason for all my new dish experiments. It’s working so far.
Ever since we moved to Malaysia I have been wanting to try tofu. It’s available in excess here and I wanted to know how it would be to cook it. But he was dead against it and make a scene every time I mentioned the word. So I took this Bhurji theme as the opportunity to try some and the not so surprising deal is that he loves it too. Hmmm
This is my first time cooking tofu and so I decided to keep it simple and make it just like how I make egg or paneer bhurji. It was yumm and the Vietnamese rice paper rolls helped . A lot! So here goes –
Makes 9-10 rolls
WHAT WE NEED
Olive oil 1-2 tbsp
Spring onion 8-10 strands
Button Mushroom 6
Carrot, medium 1
Sweet corn, boiled 1/3 cup
Capsicum, medium 1
Cherry tomatoes 10
Silken tofu 300 gms
Chilly powder 1/2 tsp
Garam masala 1 tsp
Vietnamese rice paper 10
WHAT TO DO
- Heat the oil in a large pan, chop and add the spring onions
- Finely chop the carrot and mushrooms and add them to the pan
- Cook on medium flame for 4-5 minutes
- Finely chop the capsicum and cut the cherry tomatoes into half and add to the pan along with the corn
- Drain out the water from the silken tofu and add to the pan
- Scramble the tofu and mix it well with the vegetables.
- Add chilly powder, garam masala and salt
- Cook covered for 8-10 minutes till all the vegetables are cooked well and any remaining water from the tofu is completely absorbed
- The veggie tofu mix needs to be dry so that it can be stuffed into the rolls.
- Take some warm water in a open mouthed bowl and dip the rice paper into it so as to completely immerse it for 2-3 seconds.
- Turn the paper over and immerse again for 2-3 seconds
- Put the rice paper on a plate and add the vegetable tofu mix and fold it in like in the pictures below
- Keep aside and repeat the same with all the rice papers.
- Serve immediately
- The rice paper tends to get sticky if kept for a long time. So it is better to make the roll and serve it as soon as possible
- You can serve this with a dipping sauce which is – 1 tbsp each of soy sauce, honey and vinegar mixed with a tsp of chilly flakes or chilly powder.
This is my entry for the Blogging Marathon under the theme – Bhurji
Check out the Blogging Marathon page for other marathoners doing this BM.
There are few things to beat a good bread roll – the slightly crisp exterior and the soft elastic interior and the way it is chewy yet easy to make and eat.
I love bread rolls and have been searching for a good recipe. Finally I found one here.
The best part is you can make it anyway you like – plain, stuffed, different shapes, etc. what fun!
For the bread
1 1/2 cup All purpose flour (maida)
1/2 tbsp instant yeast / active dry yeast
1/2 tbsp sugar
1/4 cup warm water
1 tbsp olive oil
1/2 tsp salt
1. Mix water, sugar and yeast and set aside.
2. Mix the flour, oil and salt
3. Pour the yeast mixture into the flour mix
4. Mix thoroughly and knead for 15 mins till it is soft
5. Coat the dough in olive oil and keep it in a large bowl which is also greased in oil
6. Cover the bowl with a damp cloth and set aside for an hour till the dough doubles in volume
7. Punch down the dough and knead for 2-3 minutes
8. Divide it into 4 or 5 parts
9. Use a different technique for each part to make the bread in different shapes and sizes.
10. I made – one simple ‘8’ shaped dinner roll, 2 flat breads with holes in the middle and 2 stuffed breads. In order to cut out portions in the middle of the flat bread, use a knife to make the required shape and cut it with scissors.
11. Roll out one portion of the dough like a rectangular roti, put the stuffing on the dough and roll it to close. Press the dough lightly so that it sticks and does not open. The stuffing I used for this was tomatoes, garlic, spring onions, cream cheese, onions, mixed Italian herbs and green chillies.
12. Roll out and stuff another portion of the dough just like the one above. Bring the two ends together to form a circle. Cut half of the dough from the outer end and turn it slightly to face upwards. The stuffing I used for this was mushroom, spring onion, carrots, garlic, Italian herbs, onions, grated cheese and green chillies.
13. Beat an egg nicely and coat all the bread dough with it
14. Set aside for 10-15 minutes
15. Bake at 200C for 20-25 minutes till the bread gets a golden brown color.
16. Coat the breads with butter immediately on removing from the oven. It keeps the crust soft.
17. Cool on wire rack
1. For more detailed instructions on the bread designs please refer to the original recipe. It has pictures and is easier to understand
2. The stuffings are completely based on your imagination. You can use various combinations according to your taste
3. The most important thing is the kneading of the dough. It is slightly difficult to knead for 15 minutes or so but that is what impacts softness and elasticity to the dough and is well worth the effort
4. The damp cloth as a cover to the dough hugely benefits the rising of the dough. It rises faster so please use the damp cloth. I did not use it for quite some time and used to get irritated waiting for the dough to double in size.
If you need to add more dough or water when you start kneading you can do so. But ideally you will not need more than an additional sprinkle of dough to get the consistency right.
5. In case you are baking the flat bread, note that it gets done in around 15-18 minutes. So keep it on the tray closest to the oven door and pull it out. Let the others bake for 20-25 minutes.