Milk Pao / Dinner Rolls with Italian seasoning

Now who doesn’t like a good dinner roll? I do! Fresh out of the oven and soft and airy like a cloud, where the butter just melts in and pop in the mouth…..heaven!

Sweet smell of fresh bake, early in the morning…..what do you say about that? I say, yes please and every day! I have to thank Shailja, for being my Bread Guru ! Whenever I am in a bread fix, in ping her and she is there in my chat window, guiding me and giving tips. Her ciabatta and english muffins are on my list to do. You have to check her whole breads category to see the magic.

Here is how I did it !

Yields : 8 to 10 rolls or pavs

Kitchen Equipments Required : Blender with dough kneading blade (this is optional), a big bowl, a bread loaf tin of 8″ to 9″ or a 9″circular cake tin, oven.

Ingredients :

All purpose flour : 2 cups

Milk, warm (more than luke warm) : 1&1/4 cups if using blender and 1 cup if kneading with hands.

Sugar : 2 tsp

Salt : 1 tsp

Instant dry yeast : 1 tsp. You may use dry active yeast too. Proof it in warm milk with sugar for 5-7 minutes till it becomes frothy.

Oil : 2 tsp

Garlic powder : 1/2 tsp

Italian seasoning : 1 tsp

Oil to grease

Plastic cling wrap

Method :

Prepping the Dough and First Proofing

Prepping the dough in Blender : Set the dough blade in the blender. Pour all the dry things together in the blender. Blitz a bit to mix the ingredients. Now add warm milk and oil. Blend the dough for 5-7 minutes in the blender. Take it out. Lightly grease the big bowl. Dump the dough in the bowl. Coat it with the oil in the bowl by flipping around a bit. Cover and let rest for 1 hr to 1&1/2 hr till it doubles in the quantity. Place it in a warm place for proofing.

Kneading with hands : Take a big bowl. Add flour, sugar, instant yeast, salt, garlic powder and Italian seasoning to it. Mix the ingredients. Make a well in the middle. Add warm milk and oil. Start kneading by stretching it with the heel of the palm and bringing it back together with fingers to the middle. Knead for 12-15 minutes. The dough will be pliable and not that sticky at this point.
Lightly grease the big bowl. Dump the dough in the bowl. Coat it with the oil in the bowl by flipping around a bit. Cover and let rest for 1 hr to 1&1/2 hr till it doubles in the quantity. Place it in a warm place for proofing.

Before Proofing !

After the first Proof !

2nd Proofing

1. Take the dough out on a clean floured surface. Punch it down gently. Stretch it out gently and cut it into 8 to 10 equal portions.

2. Grease the bread loaf tin or cake tin lightly.

3. Roll each dough portion gently into a ball. Place the dough balls adjacent to each other in the tin. Cover it with plastic cling wrap or wet kitchen towel and keep in the warm place for 2nd proofing. It will take another 1 hr to 1&1/2 hr.

   
   Before the 2nd Proofing

   
   After the 2nd Proofing

Baking the Pavs / Dinner Rolls

1. Meanwhile preheat the oven at 425F or 220C.

2. Brush the top of the rolls with butter or oil lightly.

3. Once heated, bake in the oven for 8 to 10 minutes till golden at the top.
   Note : I broil / grill towards the end for golden color.

4. Take them out and cool for few minutes before eating or take it out, pull and year it apart, apply some butter and gobble :).

Storing : Store in an air tight container or plastic bag while still little warm.

Bake and enjoy!
Sonal