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Bread Rolls



Place yeast, sugar and quarter cup lukewarm milk in a small vessel. Cover and keep aside for 5 minutes, till the yeast mixture starts frothing. Mix maida and salt together, add the yeast mixture and mix enough milk to make a smooth dough. Add the butter and knead till it is well incorporated into the dough, and the dough is smooth again. Cover and keep aside in a large oiled vessel for one and a half hours to ferment.

At the end of one and a half hours the dough would have risen. Knead again and divide into twelve pieces. Roll each piece into a medium-sized rope. Twist it into a circle, tucking both ends in. Place the roll on a greased tray. Repeat with the remaining pieces. Place them apart and keep aside in a warm place to double in bulk for half an hour

Heat oven to 230 degree c or 435 degree f. Apply melted ghee on the rolls and sprinkle poppy seeds on top. Bake for 15 to 20 mins till golden brown in color. Remove from oven and allow to cool. (Dry yeast can be used. But fresh yeast makes the rolls softer. Fresh yeast can be frozen for three to four months).
Serves 12
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