We woke up to a mild drizzle. The rain could be heard falling on the terrace and on the leaves. A cold wind shook the tree tops. We snuggled deeper into our quilts - a liberty we could afford, on a Sunday. Soon, rays of the Sun sneaked through the scattered clouds and brightened up the morning.
Routine chores started. A handful of grains were placed lovingly on the food table and bird bath filled up. First guest arrived. A Dove perched itself on the table and had ate to its heart’s content.
Two squirrels came after and nibbled on the grains.
The Sun gained strength as the day progressed. It being a warm day, we decided to make bread rolls for dinner along with Red pumpkin soup.
The dough was kneaded, rested, punched and shaped into rolls.
Soon we had yeasty aroma wafting all over.
Earlier, a batch was baked with whole wheat flour which turned out to be equally delicious, albeit a little dense. It was nutty, earthy and filling.
Super Soft Dinner Rolls and Whole Wheat Dinner Rolls
2 ¼ cups all-purpose flour
½ teaspoon salt
2 ¼ teaspoon instant dry yeast
½ cup warm milk
¼ cup warm water
2 tablespoons sugar
2 tablespoons butter
Whisk together flour, yeast and salt.
Combine water, milk and butter.
Add to flour mix and knead for 6 to 8 minutes till you get a soft elastic dough.
Cover and keep for 15 minutes. Knead again for 5 minutes. The dough should be supple and smooth.
Grease one 8 inch round cake pan. Preheat oven to 180 degrees C.
Divide dough into 12 equal size balls. Arrange in the pan. Cover and leave it to rise for 1 hour or until double.
Bake for 20 to 25 minutes or till the rolls turn golden.
Remove from the pan and brush the tops with butter.
To prepare rolls with whole wheat flour, replace all-purpose flour with whole wheat flour.
You might require more water to get a soft dough
Knead and keep dough to rise for 1 hour or until double.
Punch and knead again for 5 minutes.
Shape into rolls, rest of the steps are same as above.