Recipe by Nathan Dsouza
Makes 40 rolls
Ingredients:
7 cups / 1 kg maida
3 tbsp / 30 gms yeast
4.5 tbsp / 70 gm butter or oil
3 tbsp / 70 gms sugar *(optional)
2 tbsp / 25 gms milk powder
1.5 tbsp/20 gms salt
2 eggs
2 - 2.25 cups / 550 ml water
Steps:
- Start by mixing the yeast, water and sugar in a bowl and set aside till it becomes foamy.
- Sieve the flour and salt together and make a well in the center.
- Add the milk powder, eggs, and yeast mixture, knead well to form a soft dough.
- Add the butter or oil, and knead till the fat is incorporated and a soft, smooth and elastic dough is formed.
- Cover and rest the dough for 25-30 minutes.
After dough has fermented, shape into rolls.
For soft rolls:- Place on the tray with some distance from each other.
- Brush with milk and set aside to proof for 20-30 minutes till almost double.
- Bake at 250C for 8-10 minutes.
For pav: - Place on the tray close to each other, about 1/2 inch apart.
- Brush with milk and set aside to proof for 20-30 mins till almost double.
- Bake at 210C for 10-15 minutes.
- Rotate the tray about halfway through baking for an even color.
- Bake till golden brown color is achieved and sound slightly hollow when tapped.
- Once baked, brush with oil or butter to get a soft crust.
- Allow to cool completely before enjoying with some maska.
- ENJOY!
Notes:
- If you don't add eggs to the dough, you must add slightly more water.
- If you do not have milk powder, replace the water with milk.
- Do not bump or drop the tray while the rolls are proofing, it will deflate them.