Crunchy Tiger Rolls / Buns

Posted

July 28, 2015


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image image Tiger rolls….Buns with tiger like streaks!

Soft light n airy dinner rolls generously smeared with a rice flour topping that bakes into interesting crunchy streaks!
An absolute delight to behold!
Courtesy: Jeff Yankellow
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image image The perfect choice, to enjoy my Rosemary infused olive oil.

I like to crack a roll open, pulling with my hands.
Soak torn bread in the richly flavored oil and enjoy..Mmmm! 🙂

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You will need:
5 cups all purpose flour
1/4 cup milk powder
2 cups luke-warm water
1 heaped tsp instant Yeast
2 tsp Salt
1 tbsp Sugar
2 tbsp butter
Some extra flour for sprinkling.

Method:
Making the dough…
Empty out some flour in a mixing bowl.
Using a spoon or whisk, aerate the flour by whisking it.
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Now measure out 5 level cupfuls of the aerated flour in another large mixing bowl.
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Add the salt, sugar, yeast, butter and milk powder to the measured flour.

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Add the 2 cups of Luke warm water.
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Using a wooden spoon, slowly bring the dough together.
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At this stage the dough will look rough n shaggy.
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Sprinkle some flour on top of dough…
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and flip dough onto work surface.
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Folding the dough…
Pick up top corners of dough,
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and fold to meet bottom corners.
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Using palm of your hand gently push dough back.
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Give a 90 degree turn to the dough, so that the seam faces left. Repeat this process folding
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and pushing dough for the next 4-5 minutes.
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Now mid-way cover dough and allow to rest for 10 minutes.
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Once again, fold and push dough for another 4-5 minutes, till it resembles a smooth ball.
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Grease a mixing bowl.
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Transfer dough to the bowl, cover with plastic wrap.
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Allow to rise for 1 hour or till it more than doubles in volume.
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For the topping…
Meanwhile prepare the rice flour topping.
Make a thick paste using, 1 cup rice flour
1 heaped tsp yeast
1 tbsp sugar
A hefty pinch of salt
2-3 drops of oil.
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Cover this paste with. Plastic wrap and rest for atleast 30 minutes.

Shaping and proofing the dough…
Once the dough doubles, transfer dough to a lightly floored surface.
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Lightly pat with fingers and flatten slightly.
Cut horizontally into two sections. Each section will make about 12 small dinner rolls.
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We will work with one section at a time.
Starting from the top gently, yet tightly roll dough, pinching down seams after each roll.
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Repeat rolling and pinching till…
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the entire section is rolled into a uniform cylinder, with the seam tightly pinched close.
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Now flip roll so that seam side faces down. Gently roll the dough with your hands to make a thin uniform cylinder.
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Mark and cut into 12 uniform pieces.
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Repeat the same process with the second half of the dough to get 24 dinner rolls.

Shaping the rolls…
Take 1 cut piece of dough. Flip to keep the smooth side at the bottom. Press gently with fingers to deflate slightly.
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Using your fingers, pinch corners, fold and bring to the middle.
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Move in a concentric circle, till all the corners are pinched in.
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Flip dough to bring smooth side on top. Then using your hands, tuck dough in from all sides to further tighten the ball of dough.
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Repeat this process with all 24 pieces.

Baking the rolls…
Place freshly shaped rolls on a greased baking sheet, ready to be topped with the rice flour paste.
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Spread the rice flour topping on each roll quite liberally.
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Move quickly, as you want to spread the topping on all the rolls…before the rolls start proofing!
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Now proof rolls for 30-40 minutes.
Place rolls in a 375F preheated oven in the middle rack for about 20 minutes. Place a dish of hot water in the bottom rack, to steam dough, for firm robust outer crust.
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After 5-6 minutes. Remove pan of water and continue to bake.
Increase temperature to 400F for the last 2-3 minutes of baking for a darker crust.
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Once out of the oven transfer rolls to wire rack to cool.
Enjoy these delicious rolls with Rosemary infused Olive oil, butter or any spread you like.
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