This bread has all the flavors and nicely balanced too with so many ingredients going into it. For the first time prepared with instant yeast and yes it worked for me. While baking always remember to use good quality and new yeast, or you won’t get the required results .
This bread rolls is exactly prepared in the same way like i have prepared cinnamon rolls. Cinnamon rolls are sweet and has a cinnamon flavor and taste, while this bread roll is prepared with orange juice and zest and inside the rolls it tastes of spicy and minty flavor with a hint of garam masala which I prepare at home.
SERVES : 2 PEOPLE
INGREDIENTS
FOR THE DOUGH
- Maida 1 cup
- Orange juice 1/3 cup
- Orange zest 1 tsp
- Salt 1 tsp
- Sugar 1 tsp
- Instant Yeast 3/4 tsp
- Butter 1 tbsp
- Milk as required
FOR THE FILLING
- Mint leaves chopped 1 cup
- Coriander leaves chopped 1/4 cup
- Garlic 4 -5
- Ginger 1 “
- Butter 1 tbsp
- Green chilies 1-2
- Garam masala powder 1 tsp
METHOD
In a large bowl combine maida, sugar, salt, butter and instant yeast. Mix it well. Add orange juice, orange zest, and try to gather the dough. Add little by little warm milk and gather the dough. The dough should be sticky. Knead it nicely for 3 to 4 minutes. Cover and Keep aside to proof for 2 hours. In between brush with milk on top, it should not go dry.
Make a paste of mint, ginger, garlic, green chillies and coriander leaves.
Do not add water while making a paste.
After 2 hours the dough has doubled in size, beat it down and knead for 2 minutes.
Add flour to the working board and roll out the dough in rectangular shape.
Spread butter or top of the dough.
Add the blend paste and spread all over the top evenly.
Sprinkle garam masala powder.
Now from one side start rolling the dough.
Roll the dough in a cylindrical shape.
Divide in four portions and cut it with a thread.
Line a baking tray with parchment paper and keep the four roll portions, keep little apart. Cover and proof for half an hour.
Preheat oven for ten minutes.
The dough will double in size. Brush the rolls wih milk on top. Bake the rolls at 180° C for 12 to 15 minutes on lower rack at convection mode.
On top it will turn golden colour, take it out. Brush with butter, cover and cool on wire rack.
Enjoy with any chutney or sauce with a cup of tea.
