SUPER SOFT BREAD ROLLS

SUPER SOFT BREAD ROLLS 

Ingredients

• Plain Flour / Maida - 5 Cups 
• Milk - I 1/2 Cups 
• Salt - 2 Tsp  
• Butter - 4 Tbsp 
• Oil - 4 Tbsp 
• Milk Powder - 5 Tbsp 
• Instant Yeast - 4 Tsp 
• Sugar - 2 Tbsp 
• Milk & Butter (or beaten egg white) - For Brushing
• Maida/Flour - for dusting
• Oil - for greasing

Instructions

1. Warm the milk, Add the 1 tsp sugar and yeast in a small bowl. Mix well and set aside for 10 minutes.
2. Add the flour, salt, rest of the sugar and milk powder in your mixing bowl. Mix well. Make a well in the centre 
3. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It should be on the sticky  side. Its absolutely perfect.
4. Now add the butter and oil to the sticky paste and start kneading. It will soon change from sticky mass of dough to a dough that leaves the sides of the bowl clean and becomes non-sticky. Tip the dough onto a flat surface and continue kneading for 10 more minutes.  
5. DO NOT add any thing extra at this stage - meaning  do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything extra while kneading.
6. After 15 total mins of kneading, transfer this dough to a big bowl, cover and set aside for 45 mins to one hour.

7. It will double in volume after one hour, take some plain flour, dust your hands and punch down the dough. Knead for one minute, if it sticks too much, sprinkle some flour . Dont add too much flour otherwise the rolls would not be soft.

8. Now divide this dough to 30 to 20 portions.  Take a portion in your palm and with other hand roll this in circular motion to make a round shape.

9. Take 2 10" square cake tins and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.

10. Now cover the tins with a damp cloth and set aside for another 40-45 mins.

11.Preheat your oven to 200C for 10 minutes.

12. Carefully remove the damp cloth after 30 minutes so that rolls dont stick to the cloth.

13. After 45 minutes, brush the rolls  gently with milk. Gently place the cake tins in the oven and bake for 15 to 20 minutes at 200 C.

14. If the rolls dont look brown, bake for some more time. Take them out immediately and brush the tops with butter. Set aside till they cool or warm and ENJOY.       

1. NOTE: I used sesame seeds to garnish. This is entirely optional. Also I brushed the rolls with milk before leaving for the final proofing. You may also substitute milk for brushing with beaten egg white. I also used a few drops of yellow food colouring to give a rich colour.