Friday, April 9, 2010

Rolls (Indian Pav)

OH MY GOSH! I found a super delicious recipe for rolls. OH MY!!! Let me tell you...these rolls are great to serve with dinner, but seriously, they're good eats anytime of day! Fresh out of the oven, they were soft, pillowy and sweet. I split a hot roll and put a dollop of plum preserves on each half for my boys to try. Son #1 kept calling them pastries because they were so sweet and delicious. :) They were really good!

This was my first batch of rolls and they were a hit. They were easy to make and worth the effort for sure. This is SUPER EASY if you have a KitchenAid Stand Mixer. Add the ingredients to the mixer bowl and let it do its thing. Easy peasy. Homemade bread is perfect for Son #2 because he has food allergies and I know exactly what ingredients are going into it.

I found this recipe at Chef In You, a vegetarian/vegan site. This recipe for Indian Pav (sounds so much fancier than "dinner rolls") is delish. I was a bit rushed to make these rolls quickly so we could eat them for dinner so I shortened the rise times significantly. I turned on my countertop convection oven to "warm" and placed the covered bowl of dough on top of the unit so the dough would rise faster. I've never done that before so I wasn't sure if that would work but it worked for me. I only did a 30 min rise time and they still fluffed up and turned out great. Yay! :) My "rapid rise method" worked!

Set aside to rise.

Browned and ready to be eaten up.

Perfect 4" roll.

Straight out of the oven and topped with homemade plum preserves. TASTY!

Anytime Rolls (Indian Pav)

Yield: 12 rolls, about 3-4" round

  • 3 c bread flour (I used 1 c bread flour and 2 c all purpose flour because that's what I had)
  • 2 1/4 tsp dry active yeast (1 packet)
  • 1/4 c lukewarm water
  • 1 1/4 c milk
  • 3 tbs butter
  • 2 tbs sugar
  • 3/4 tsp salt
  1. Warm milk to lukewarm (not hot), add butter and let it melt. Set aside.
  2. Warm water to lukewarm, add yeast and sugar. Make sure water is NOT too hot or it will kill the yeast. Stir and set aside 10 mins until frothy.
  3. Add milk mixture and salt to yeast mixture and stir well.
  4. Add bread flour to stand mixer bowl and use paddle attachment. Turn on low speed.
  5. Slowly add milk/yeast mixture to flour until thoroughly combined.
  6. When mixture is sticky looking, remove paddle and use bread hook attachment. Turn on low and knead for 10-15 mins.
  7. When done, dough should be soft and slightly sticky.
  8. Spray stand mixer bowl with spray oil and put dough back into bowl. Cover with damp towel and set aside in warm place free of drafts for 1 hr or until doubled in size. 
  9. Turn out dough on floured Roul'pat and roll out into rectangle.
  10. Use pizza cutter wheel and carefully cut into 12 pieces. Spray baking sheet with spray oil.
  11. Roll each piece to form a ball and place side-by-side on baking sheet. Leave 1 1/2 - 2" space between rolls. Set aside for 30 mins to double in size. They'll be touching...let them be.
  12. Preheat oven to 350F. When oven's ready, bake rolls for 20-30 mins till golden brown. Cool for 3-5 mins before serving.
  13. Enjoy plain, with butter, jam, soup/salad or make mini sandwiches. I made these for sloppy joes. I'll post that recipe next. YUM!!!
Source: Chef In You


  1. You are not helping my diet Annie
    Although, I am not concerned with the size of my fannie
    I want to get off work
    So I don't mean to be a jerk
    I'm almost done
    I can't wait for some fun

  2. Hi B!

    Thanks for checking out my blog.
    Hope all is well and you're not affected by the vog.
    Enjoy the surf
    Don't fight on your turf.
    You're a great ER Physician
    and best of luck with your To Find Health mission.



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