Today, I have one more bread roll recipe that is such a breeze to make. This one is adapted from a cook book called- Bread- 100 everyday recipes.
These rolls are so simple to make and tastes so good with a bowl of soup! The kids loved to have it slathered with butter / cheese spread.
The original recipe uses parsley but I have used mint leaves.I used whole wheat flour instead of APF and hence the texture was slightly dense but tasted very good though. In case you need a lighter roll, use All purpose flour.
Makes 5 small rolls
Whole Wheat flour- 250 grams / 2 cups
Instant yeast-1 teaspoon
Sugar- 1/2 teaspoon
Luke warm water- 175 ml
Oil- 1 tablespoon
Finely chopped mint- 2 tablespoons
Milk to brush the top of the rolls
Take all the ingredients in a bowl except water.
Mix well and add water little by little. Bring teh dough together.[Do not add water in one go.].Transfer the dough onto a kneading surface.Knead to a smooth and elastic dough.Transfer the dough into an oiled bowl. Apply oil on the surface of the dough as well.
Let it rest for 5 minutes. Yes, just 5 minutes!!!!
Divide the dough into 5 equal portions and shape into torpedoes.Place the rolled dough in a greased baking tray and cover loosely and let it double in size.
Brush the top with a little
Bake in a pre heated oven at 180 degrees for 15-20 minutes or till done. Remove from over and place on a wire rack to cool.
Serve slathered with cheese / butter or as such with a bowl of soup...
This is part of the
Labels: Bake-A-Thon, Bakeathon 2015, Breads, Mint, Step-by-step Pictorial Recipes