Dinner Rolls and French Loaf
You will need –
500 gms Nour (maida), 3 tblsp. sugar (powdered), 4 tblsp. veg.ghee (or butter or margarine), 1 tblsp. (15 gm) yeast, 1/2 tblsp. salt, 1/2 cup milk.
Method:
If you have dry yeast, dissolve it in lukewarm water, add a pinch of sugar and a little flour, cover and keep aside till it starts rising! and bubbling. Follow the same procedure for wet yeast also, just to make sure the yeast is ‘live’. Add salt and sugar to the milk. Take the flour in a deep pan, make a ‘well’ in the centre and add the milk mixture, then the yeast mixture. Mix well and make a soft dough, adding lukewarm water, knead well. Melt the fat and add to the dough, go on kneading for another five minutes. Cover and leave aside till it rises to double its volume. Pinch back, cover and leave it till it starts rising again. Now divide in 12 to 16 portions and with the help of dry flour, shape in twisted rolls. Place on a greased sheet, cover and keep aside for half an hour. Bake in a hot (450°F) oven for 20 to 30 minutes. Remove and brush with a little melted fat. Cool on a wire rack.
French Loaf
You will need –
The same material as above and 1 tsp. caraway seeds (optional)
Method:
Prepare the dough as above; add the caraway Seeds along with the other ingredients. Divide into 6 to 7 portions and with the help of dry flour, shape into longish rolls, narrow at the ends. Place on a greased sheet, cover and keep aside for half an hour. Bake in a hot oven for 20 to 30 minutes, remove and brush with a little melted fat. Cool on a wire rack
