Dinner Rolls

Ingredients

• All Purpose Flour (Maida) - 2 cups
• Sugar - 2 tbsp
• Unsalted Butter (in room temperature) - 3 tbsp
• Lukewarm Water -1/2 cup to 3/4 cup (as required)
• Active Dry Yeast - 1 tsp
• Salt - a pinch

Preparation Method

1. Add sugar and yeast to 1/4 cup lukewarm water; mix well and set aside for 10-15 mins or till the yeast start to bubble.
2. Take flour in large bowl, add salt and combine.
3. Add yeast mix to the flour and combine well.
4. Knead well till a smooth dough is formed by adding more lukewarm water (dough consistency should be bit loose than chappathi dough).
5. Once the dough become smooth add butter and kneed gently to incorporate the butter.
6. Cover the dough with damp cloth and keep aside aside for 1-2 hours, till the dough become double in size.
7. Punch down the air from the dough and kneed gently.
8. Take small lemon size portions from the dough and roll into a smooth roll by tucking the dough at the bottom of the roll.
9. Arrange the rolls lined baking tray leaving some space; cover and keep aside for 15 to 20 mins, until rise in size.
10. Preheat the oven at 200 degree for 10 mins:
11. Brush the top of the rolls with melted butter.
12. Bake the rolls in preheated oven for 20-25 mins, till the top part become golden in color.
13. Remove from oven and keep in wire rack to cool down completely.
14. The crispy outside and fluffy inside Dinner Rolls are ready to serve long with soup or with coleslaw and meat patties.

Note: 

• I used one rectangular pan and one round pan to bake the rolls, so I shaped the dough accordingly.
• You can use lukewarm milk instead of water.
• Try to fold and kneed for more soft and fluffy rolls.
• If the dough is loose and sticky add 2-3 tbsp flour and knead again.