What Indians refer to as Pav (as in Pav Bhaji) is probably the dinner rolls to the western world! The soft textured buttery rounded bread is a world of its own! There is something to be said about the pillowy texture of these rolls which makes me go totally crazy for them! They are so versatile – use them as starters along with your soups, they make great breakfast bread with some butter and jam or use them as a side for something very spicy eg. Indian Pav Bhaji

Its one of those rare baked goods which finds its way in without me tinkering it to add some wholegrains in it. Of course I have some healthy wholegrain versions too like this Quinoa dinner rolls but these are also most welcomed in my kitchen. I esp. love them with some butter and jam! Bliss!

They are v easy to make and don’t require lengthy or strenuous effort. They also make great presentation at your dinner table while entertaining. After I made them for the first time, I stopped getting the store bought ones. These are as good as any you can find and what more they are home made too! (not to say Fresh!). This is a basic dinner roll recipe.

You might also be interested in: Quinoa Dinner Rolls, Bulgar wheat Dinner Rolls, French Bread, Saffron Basil Breadsticks, Swiss Zopf Bread

Warm the milk to lukewarm (not hot) and add the butter to it so that it melts in the milk. Set aside. Mix yeast and water together along with sugar. Give it a stir and set aside until frothy.

Now add the salt and milk+butter mixture to the yeast and stir well. Slowly add the flour one cup at a time to this mixture until slowly incorporated.

It will slightly sticky – dont add in more flour until really necessary. The stickiness will be replaced by smooth elasticity while kneading.  On a lightly floured surface , use all your muscles (or develop them!) to knead the dough very well. This exercise is important for the gluten to develop in the dough. This process (depending upon how much you have been working out at gym) takes about 8-15 minutes!!!!

Once done, the dough looks this – soft yet v lightly sticky.

Place this on a lightly oiled bowl and cover it with a plastic wrap. (or damp towel).

Place it aside in a humid place until doubled.

Turn out this dough on a floured surface and roll it out into a square.

Using a knife cut it into 12 pieces.

Roll each piece out in your palm to form a rounded shape (or rolls). Place them side by side on a baking sheet taking care to leave about 1-1/2 to 2 inch space in the middle. Place them aside once again to double. Its fine if they dont look perfectly round.

They will take a beautiful shape once they double again. They will also stick to each other once doubled giving that great roll shape.

Now bake them in a pre heated 350F oven for 20-30 min until golden brown.

Cool them for few minutes before serving them

We enjoyed it both with our soup for dinner and with Jam and butter for breakfast the next day! Needless to say these rolls dint last long for me to consider storage for long term!

They can be very beautifully pulled apart to make single serving.

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