once everything is combined well knead for at least 8 minutes until the dough is soft and elastic
place the dough in a greased bowl
cover with a plastic wrap and let this sit until doubled in size
once ready, punch the air out and transfer on to a lightly floured surface
roll into 1/3 inch thickness
cut the circles using a 2.5 inch cutter and cut the holes with 1/2 inch cutter
transfer them onto a floured tray
let them rest for 20 minutes
then fry them in moderately hot oil;
once ready drain and let them cool for 10 minutes
meanwhile prepare the glaze by combining powdered sugar, butter ,vanilla, and milk as needed; I have used 1/4 cup of milk to get the desired consistency
dip the warm donuts in the glaze and arrange in a wire rack until dry
Let's see how to make pillowy soft and delicious dinner rolls.
Ingredients
all purpose flour / maida - 350g [2 1/2 cups]
warm milk - 235ml
instant yeast - 1tsp
sugar - 2tbs
salt -1tsp
soft butter -1/4cup[50g]
Method
Add warm milk, yeast and sugar into a bowl and let the yeast dissolve.Remember very hot millk will kill the yeast,and the yeast will not be active if the milk is too cold.
Add sugar,and butter into it
Mix flour and salt and add into the above mix
Knead the dough very well for ten minutes.The dough may be sticky in the beginning,but as you knead it will become non sticky.
After ten minutes of kneading let the dough rest for ten minutes.
Again knead for another five minutes and again let the dough rest for ten minutes.
Now the dough will be soft,non-sticky and elastic.
Divide and shape the dough into equal sized balls
Arrange them on a greased baking tin
Cover and let these balls rise until double in size [one hour]
When they are proofed,brush their top with egg or milk
Place the tin in a preheated oven.Bake them at 190 degree Celsius for18 - 20 minutes or until the top becomes golden brown.
into a clean bowl add in water,yeast,sugar,salt and butter/ghee
add in the flour and combine very well
transfer the dough into a clean work surface and begin to knead;after about one minute of kneading you can feel that the dough is very sticky;you may tempted to add more flour,but don't do that;because whatever flour you add,the dough will absorb it,then you will add more and more flour;eventually the bread won't be that soft;instead of adding extra flour continue kneading,in between scrape and turn the dough
after about 10minutes of kneading cover the dough and let it rest for 10minutes
to check whether the dough has been kneaded enough you can do the window pane test;if the dough is ready you can stretch it into a thin mebrane without tearing;if there is break continue kneading for another 5-6 minutes,until the dough has become soft and elastic;repeat the window pane test after 10minutes of rest;the bread will be soft even if does not pass this test,but if it passes the test ,it is guaranteed that the bread will be super soft and fluffy.
First proofing
grease a bowl with oil
place the dough in it and turn it so that the dough is coated with oil
cover the bowl with a plastic wrap
keep this in a warm place until the dough has become double in size;it may take around 1 1/2- 2 hours
Shaping
transfer the fermented dough into a lightly floured surface;press gently to degas the dough
then roll into a rectangle shape;then fold the bottom third towards the center and bring upper third over it
now spread into a long rectangle;then roll it tightly and seal the edges
Second proofing
grease the loaf tin and place the shaped dough in it;[tin size 9x4x3 inches]
cover it and let it rise for about 45 minutes or until 90% of the tin is filled
Baking
bake in a preheated oven at 190 degree Celsius for 32-35minutes;after about 25minutes of baking the top of the bread may become brown;you can cover the top with an anumilium foil to prevent over browning and continue baking
after baking remove from oven and take the bread out from the tin
to check the doneness of bread tap or scratch the bottom of it, and you can hear a hollow sound;underbaked bread will have an yeasty smell
to make the crust soft you can brush some butter on it
now transfer this on to a clean work surface and knead well
after 10 minutes of kneading add 1 tbs of oil and again knead for another 5 minutes
the final dough should be smooth and elastic
transfer this into a greased bowl and cover with a wet towel or cling wrap
rest this dough for 2 hours
in a small bowl mix together oil and ghee and keep aside
after 2hours of rest, divide the dough into equal sized balls
brush oil-ghee on each balls and rest them for 20 - 30minutes;this resting period is to allow the gluten to relax and thereby make it easy to roll out and shape the dough
now apply some oil on your counter top
roll the ball using a rolling pin into a very thin sheet
brush oil-ghee and then sprinkle some flour which will prevent the pleats from sticking together
cut the sheet using a sharp knife or a pizza cutter leaving one end intact
lift the sheet and pleat lengthwise from one end to another[please refer the video] and make a spiral
brush some oil to prevent drying and repeat the same with the remaining balls
then take a spiral ball onto a greased surface and flaten it using rolling pin;do not make it too thick or too thin
place this on hot tawa and cook this on medium flame;cook each side for one minute;then apply some ghee - oil mix and cook for a couple of minutes more;the outside should have a golden colour and the inside should be cooked properly
keep the cooked parotta warm until you finish all the parottas
when 3 -4 parottas are ready,arrange in a pile and press with your hands to separate the layers
