Basic Bread

How to Make Soft & Tender Dinner Rolls or  Best bread 

" Tanzhong roux."(2 tea spoon maida (all-purpose flour)  ¼ cup water boil together till thick paste and knead with dough)

 What You Need

Ingredients

1 tablespoon level active-dry yeast

1/2 cup (4 oz) warm water

1/2 cup (4 oz) milk (whole, 2%, or skim)

1 large egg

1 tablespoon butter

2 tablespoons vegetable oil

2 tea spoons sugar

1 teaspoon salt

3 cups (15 oz) all-purpose flour  + additional.

Equipment

Standing mixer or a mixing bowl, if making rolls by hand

Bench scraper or sharp knife

Parchment paper

9x13 baking dish or bread baking Loaf Dish

                                                                                                

Instructions

1. Combine the ingredients for the dough: In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture Add "Tanzhong roux." and stir until combined. Add all the flour and stir until it forms a shaggy dough. 

2. Knead the dough: Knead at low speed, or by hand against the counter, for 8-10 minutes, until smooth but slightly tacky. It should spring back when poked.

3. Let the dough rise: Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour.

4. Shape the rolls: Dust your work surface with a little flour and turn the risen dough out on top. Divide the dough into 12 pieces with a bench scraper. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough against the counter or between your palms until round.

→ Read more about this technique: How to Shape Dinner Rolls.

5. Heat the oven and let the rolls rise: Line a 9x13 pan with parchment and spray with non stick coating. Arrange the rolls inside the pan spaced a little apart. Let the rolls rise until they look pillowy and fill the pan roughly 30-40 minutes.

While the rolls are rising, pre-heat the oven to 375°F.

6. Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft.

7. Bake the rolls: Bake the rolls until golden, 15-18 minutes.

Lift the rolls from the pan using the parchment and let the rolls cool on a wire rack until cool enough to handle. They are best if eaten within a day or two, but will keep in an airtight container on the counter for up to a week. Rolls can also be frozen for up to 3 months and reheated in a warm oven 

 You can make Bread Loaf of same recipe using Loaf Mould.

Note : After first Dough rise add nuts , Herbs or seeds. First roll the bread add nuts fold the dough and shape into Loaf and again let it rise. Bake in oven till done.

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