Potato Dinner Rolls (Indian Pav)

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It’s been a long, long time since I baked bread. Something about bread making makes me feel like I am a sanctified baker, like I don’t need any other credential.

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I have all these amazing books on bread making, but when I was making a recipe list for my blog this month, an image of plump, soft dinner rolls kept popping in my head.

I am an ardent follower of Annalise of completelydelicious.com. I find her recipes comforting and homey. During thanksgiving week, she had posted this recipe on potato dinner rolls, which reminded me so much of our Pav bhaji.

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Spread with melted butter, these dinner rolls were consumed very well alongside tomato soup and salad for dinner at home.

Pav for me always meant greasy bhaji and oodles of butter; don’t get me wrong, I love it. But I never thought of making a version of it that made a healthy accompaniment to soup and salad.

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The recipe for these dinner rolls may not be similar to the original pav, but they sure taste and look similar. So next time you want to make pav bhaji at home or experiment with vada pav, knock yourselves out with this recipe; it’s easy, quick and extremely non-fussy!

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Thank you Annalise, for this amazing recipe!

Ingredients

  • ½ cup (113 g) unsalted butter
  • ½ cup reserved potato water (or normal water)
  • Pinch of salt
  • 1 cup whole milk
  • 1 cup mashed potato
  • ½ cup (100 g) sugar
  • 2 eggs
  • 4 ½ tsp active dry yeast
  • 5 – 6 ½ cups (500-600 g) all-purpose flour
  • Melted butter, for brushing

Makes 18 large rolls

Method

  • In a saucepan, combine butter, potato water and milk. Bring to the boil (until the butter melts). Set aside.
  • Combine the potato-milk mixture with mashed potato, sugar and eggs. Sprinkle the yeast and mix well until thoroughly combined.
  • Spoon the flour into the mixture, one cup at a time while the mixture becomes soft and slightly sticky.
  • Stop adding the flour, knead the dough for couple of minutes, gather into a ball and place in a greased bowl. Cover with cling film and allow it to prove for one hour until the dough doubles in volume.
  • After an hour, gently deflate the dough and roll into a rectangle on a floured work surface.
  • Using a pizza cutter, cut 3 inch square from the rolled rectangle.
  • Gather the ends of each square and pinch them together.  Roll the square, with the inside of your palm to form a small bun. Repeat for all squares.
  • Place the buns (sealed side down) almost touching each other on a greased pan.
  • Cover with cling film and allow it to prove for 30 minutes. Preheat the oven to 200 C.
  • Bake for 20 minutes until risen and brown.

 

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