Monday, September 7, 2015

Dinner Roll

Recipe#19 from Mrs.K.M.Mathews series.


  1. All purpose flour - 1 cup
  2. Butter - 1 tbs
  3. Dry yeast - 1/4 tsp
  4. Sugar - 2 tsp
  5. Warm milk - 1/4 cup
  6. All purpose flour - 1 cup
  7. Egg yolk - 1
  8. Warm milk - 1/2 cup
  9. Salt - 1/4 tsp
  10. Egg yolk - 1
  11. Milk - 2 tsp


  1. Mix yeast, 2 tsp sugar and 1/4 cup warm milk in a bowl and keep aside till it foams at the top, about 15 minutes if the yeast is good
  2. Sift 1 cup of flour and mix chopped butter with it to form crumbs like texture like puttu podi
  3. Mix yeast mixture to the above and knead it well to get smooth pliable dough.
  4. Keep the dough in a deep oiled bowl and cover it with damp cloth  and keep aside for a minimum of 9 hrs (this can be done at night and continued next morning)
  5. Add 1 cup sifted flour, 1 egg yolk, 1/2 cup warm milk and salt to the above dough and mix well
  6. Knead till soft and smooth and pliable (if mixture is too sticky add few spoons of flour. If too dry then add few spoons of water)
  7. Preheat the oven to 350F Deg heat
  8. Butter baking tray and place dough on it in different shapes as desired easiest being small lemon sized balls and keep it for 15 minutes
  9. Mix 1 egg yolk and 2 tsp milk well
  10. Brush this egg mixture on the dough shapes
  11. Bake it for 20 minutes till rolls turns golden brown
  12. Cool it on a wire rack and enjoy it on the same day or latest the next day


  • Dinner rolls turn hard if kept open or after 2 days
  • This dinner roll is perfect for those who hate yeast taste in their roll
  • Actual recipe used fresh bakers yeast , but i have used instant dry yeast instead.
  • I have halved the actual recipe
  • I have sprinkled some Chia seeds on some rolls

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