Soft Classic Dinner Rolls

These dinner rolls are super soft , use No eggs & can be made with / without OVEN!!

You must be thinking I am out of my mind today! Dinner rolls without oven?! But seriously believe me I have not been drinking and even though I am sugar high these days from all the baking & eating I have been doing, I promise this is very much possible! Yes yes! When I saw them being made by so many people on Youtube, I was like what?! And since I am always always late , it’s been a good long one year since the day I saw them and finally made them last night and to be honest these are so easy to make and so soft that I kept telling myself that I should have tried them earlier!

And now for the part you might be thinking I am joking about! Yes I tested them in pressure cooker and oven! Phew! And they turned out great in both of them! The method to make them is really simple and once the dough is ready it just needs to rest until it doubles up and then you cook them! No eggs ( I can hear some of my readers who don’t eat eggs getting all happy!) and you might already have all the ingredients in your pantry!

And cooking in oven or pressure cooker  takes almost the same time so you can decide which path you want to go. But either way, you should be making these! Hosting Christmas dinner this year ? Then these should be on your menu or going to someone’s place for Christmas dinner, then take these! They will thank you! If doing none of these, then just make them and live life a little! 😉

And it’s a snap to reheat them too and they don’t get chewy or hard like the other ones I was used to making before. Last night we enjoyed them along with roasted vegetables with a balsamic herb sauce ( sauce was Jerry’s creation and so good!) and chicken in mushroom sauce.

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Soft Classic Dinner Rolls

 

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Author: Naive Cook Cooks

Serves: 12 buns

Ingredients

• 2 cups all purpose flour
• 14 - 15 tbsp milk ( ¾ cup + 2-3 tbsp)
• 1 tsp salt
• 1.5 tbsp butter ( I used unsalted)
• 1.5 tbsp milk powder
• 2 tsp yeast ( If using regular active dry yeast, follow the steps below BUT if using instant yeast, just add in dry flour)
• 1 tbsp sugar
• Milk for brushing

Instructions

1. If using active dry yeast, warm milk to lukewarm in a bowl. To it add yeast and sugar. Stir and let it sit for 10-15 minutes until it starts to bubble.
2. In another bowl, mix together all purpose flour, salt and milk powder. To it add the milk mixture and butter and start kneading. Now is the important part. It needs good kneading. You can use your hands or a stand mixer. The dough mix is going to be really sticky but DO NOT add any more flour! Keep it the way it is and keep kneading for 15 MINUTES and you will start to see the dough coming together and pulling away from the surface.
3. Transfer this dough to a greased bowl and cover and keep in warm place for an hour or until it doubles.
4. Once it's risen, punch it down and knead a little more for around a minute and then divide the dough into 12 balls. Roll them into neat ball shapes and arrange them on a dish or oven safe dish if you are going to bake in oven.
5. Cover and let it rise for another hour.
6. Meanwhile get your heating device ready!
7. If cooking in OVEN :
8. Preheat oven to 350 F. Brush the balls of dough with milk or egg wash and bake for 15-17 minutes.
9. If cooking in PRESSURE COOKER :
10. Add 1 cup of salt in cooker and place a perforated plate on top. Now Cover the lid and let it heat up on med-low heat. Make sure you take out the whistle and the gasket. Now keep your dough balls in a pan that would fit in your cooker. I have a medium size pressure cooker, so I used a small round baking pan and it worked great but it took me 3 runs to cook all of these.
11. Carefully transfer the pan with balls into the cooker. Make sure you brush the tops! Cover with the lid and cook for medium high for 15-16 minutes. Take them out carefully and brush with melted butter. Cover using a damp cloth as it will help in trapping steam which will keep them softer.
12. Enjoy Indian style in the form of Pav Bhaji or serve these along with a side salad and some roasted meat with gravy.

Notes

Ami says :
I adapted this recipe from CookingShooking.com

3.5.3208

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