Eggless Dinner Rolls

This is my second challenge for Baking Eggless Group, this month its dinner rolls. These dinner rolls turned soft and appetizing one. I tried with different fillings the best turned was nuttella.

Ingredients:

Warm Water	⅓ cup
Active dry yeast	2 ¼ tsp or 1 ¼ oz envolope
Sugar	⅓ cup
Milk	1 ⅓ cup
Butter (room temperature)	¾ cup
Powdered flax seeds	1 Tbsp
Water	3 Tbsp
Salt	1 ½ tsp
All purpose flour	4 ½ cups
Yeilds: 2 Dozens

 

Directions:

 

In warm water add yeast and sprinkle ¼ tsp sugar on top and give a gentle stir then let it rest for 15 minutes until it’s foamy.

 

In an electric stand mixing bowl add this yeast mixture, sugar, warm milk, 5 Tbsp butter and salt and whisk them for 1 minute. In a separate bowl mix flax seeds and 3 Tbsp of water add this to mixing bowl and continue to whisk for another one minute. Add 2 cups of flour and whisk until it blends well.

 

Now switch to dough hook and slowly remaining flour and knead well for 4-5 minutes until smooth and elastic dough.

Grease a large bowl and place the dough covered with a plastic wrap.

 

Allow it to rise in warm place, until double in size about 1 ½ hours.

 

 

Punch the dough and divide it to two equal parts. Take one portion make smooth ball and roll it on a clean surface (use flour for dusting) to a 13 inch circle with ¼ inch thickness.

Spread 2 Tbsp of butter on the circle and divide that to 12 wedges (use pizza cutter for this just and divide like cutting pizza).

 

 

Spread 1 tsp nuttela on each wedge and roll, beginning on wide edge, as shown in picture.

 

Transfer the rolled one to greased backing tray, continue same for remaining wedges. Cover this using a cling wrap, and allow it to rise until it doubles again.

 

Preheat the oven for 375 degrees and bake for 15 – 20 minutes or until golden brown. Remove from oven and brush with 3 Tbsp of butter and allow it to cool.