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Bread Rolls

Recipe By : Niru Gupta
Type: Bread Serving: 8 rolls


  • Oven temp: 400 F-200C
  • Sugar 1 tsp (5 g)
  • Lukewarm water to knead dough (too hot will kill yeast)
  • Dry yeast 1 tsp OR
  • Compressed (Frozen) yeast 10 g
  • Flour (Maida) 2 cups (240 g)
  • Salt to taste or 1 tsp (5 g)
  • Oil 1 tsp (5 g)
  • A baking tray
  • Egg, slightly beaten with 1 tbsp (15 g) milk and ¼ tsp salt 1
  • Note: In case you do not want to use egg, use ¼ cup milk and salt mixture.


  • Follow the method for Basic White Bread till ready to shape
  • 1. After the second rising, divide the dough into 8 lumps, and leave to rest 10 minutes.

  • 2. Roll each flat, roll like a scroll, bring ends together and smoothen like a ball. Now form into desired shapes—round, long, plaited, etc.

  • 3. Place these at least 4cm/1 ½” apart on a greased baking tray, brush with egg mixture (or milk mixture) and leave them to double in size (10-15 minutes).

  • 4. Bake in the pre-heated, humidified oven for 15-20 minutes or till brown. These sound hollow on knocking on the bottom, when done. Transfer them into a plastic bag and keep sealed for 10 minutes, remove from bag and cool on a rack. This helps softening the top. If you want them crusty, just cool them on the rack.

  • Note: if you want to make the dough richer, knead in milk, instead of water, or add and egg if you like.


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