Soft, delicious, pillowy no-knead buns are a must have side for dinners or even as appetisers with some garlic butter and olive oil.
- 1 cups Milk
- 1/4 cup Sugar
- 1/4 cup Vegetable Oil
- 2 1/4 cups Flour
- 1 1/2 tsp Active Dry Yeast
- 1/4 tsp Baking Powder, heaped
- 1/4 tsp Baking Soda
- 1/2 Tbsp salt
- 1 tsp sesame seeds
- butter for topping
- 1 egg, beaten +1 tbsp milk (egg wash)
- Pre-heat the oven at 200ºc.
- Pour the milk into a small pot. Add sugar and the vegetable oil, stir to combine.
- Now, turn the stove on medium-low and heat it until very very hot but turn off the heat just before it boils. Let it sit until lukewarm
- In a large bowl mix together the dry ingredients, flour, yeast, salt, baking powder and the baking soda.
- Now add the warm mixture to the bowl and mix it together. Use your hands to let the dough come together.
- Cover and let it sit in a warm spot in the kitchen for about an hour. After almost an hour it will double in size.
- Grease a baking tray and make the buns, rolling it into the shape of a small ball. Let these sit for another hour but I have found that 25-30 minutes work fine.
- Beat the egg and milk together and brush this egg wash mixture on the buns and sprinkle the sesame seeds on it.
- Bake until golden brown, about 10 to 12 minutes.
- Brush some butter as soon as you take these out of the oven.
If the dough doesn’t rise enough in the hour you can place it in a warm oven that is turned off. If you make this in the summer, I don’t think we will need any warm ovens at all.
You can also turn these into Chicken and vegetables filled rolls for a lunch box snack.
Aa jao doston “garma garam dinner rolls” tayyar hain!!