Use for hotdog or hamburger rolls or breakfast with bacon and eggs. Absolutely my go to recipe!
Makes: 15 hamburger or hotdog rolls.
NOTE: When making, add 800g flour or as needed – will get dough to stop sticking to fingers or board or weigh in the extra until you have sufficient. Will also increase flour amount to correct amount to save time in recipe.
Please note: I have trebled the recipe ingredients in brackets given in grams to make 15 hamburger or hotdog rolls. If you want 5 then follow the lesser ingredients to the left of the dots (….)
Ingredients: (To treble recipe follow grams given in brackets. Will give you 15 buns)
250 Gms Plain Flour / Maida -2 Cups …………………………….(750 g)
190 Ml Milk – ¾ Cup + 1½ Tbsp ………………………………….(570 g)
1 Tsp / 5 gms Salt ………………………………………………………(15 g)
20 gms Butter – 4 Tsp ……………………………………………….(60 g)
15 Gms Milk Powder – 1½ Tbsp …………………………………..(45 g)
Instant Yeast – 2 Tsp / 8 gms ………………………………………(24 g)
15 gms Sugar – 1 Tbsp / 15 gms …………………………………….(45 g)
Milk & Butter – For Brushing
Maida/Flour – for dusting
Oil – for greasing
Bread Machine Method:
Prepare milk power by following package instructions. I just add a little of the water
together with salt, sugar and butter. I heat it to dissolve butter in microwave in a
milk shaker. I weigh in part the balance of the water until lukewarm, followed by
weighing in the milk powder. I give it all a good shake until thoroughly dissolved.
Lastly I weigh in the balance of the water and add all to bread machine pan, followed
by weighing in the flour. I make an indentation in center of flour, weigh in the yeast
and add pan to bread machine. Set on dough cycle.
Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.Add the maida, salt and milk powder in your kitchen platform mix well and make a well. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. Its absolutely perfect.Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that’s when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And
knead for 15 mins.DO NOT add any thing i mean do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything while kneading.After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside
for 45 mins to one hour.It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Dont add too much maida otherwise the pav would not be that soft.Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round
shape.Take a 8″ square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.Now cover the tin with damp cloth and keep aside for another 40-45 mins.Preheat your oven to 200C for 10 minutes.Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.If the buns dont look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!
Souce: Eggless Ladi Pav Buns Recipe – Feather Soft or dinner rolls See on YouTube how it’s done https://www.youtube.com/watch?v=4yNXsi4hSYg
This recipe comes from a Jewish Cookbook typed out as written in book.
Soft Bun Rolls 0r Hot dog Rolls
This is the traditional Jewish bread eaten on the Sabbath, at weddings and over high holidays. The high egg and fat content gives it a soft cake like texture. In a Jewish home, where it may be eaten with meat dishes, milk and butter are omitted and oil or margarine and water used. This recipe makes 2 plaited (or round) loaves; 2 x 750g loaf tins. Or 15 hot dog or hamburger rolls.
20 g instant yeast (Fresh or dry equivalent)
45ml (3Tbs or 44 g) sugar
850 g ( 1,700 ml) cake flour …………. 125 g cake or bread flour equals x1 (250 ml) cup measure. Loosely packed. Leveled of with back of knife.
15ml (1 Tbs or 18 g) salt
3 eggs, lightly beaten
60 g (1/4 cup) soft butter, margarine or oil
310ml (1 + 1/4cup) warm water or milk (approximate)
· Sift all the dry ingredients into a mixing bowl.
· Add yeast according to type (see introduction).
· Turn it out onto a well-floured surface and knead until the dough is smooth and elastic.
· Place the dough in a large bowl, cover it with a damp cloth or cling wrap and leave in a warm place to rise to double its size.(I usually put in low oven on berg wind condition).
· After the dough has risen, return it to the floured surface. Make one large loaf or divide into 2 halves.
· Divide each half into 4 or 5 and roll each piece into a long sausage.
· Plait together.
· Cover and again leave to rise to double its size. Brush with beaten egg and sprinkle with poppy or sesame seeds. I just sprinkle seeds on counter and roll tops in them and then set aside to rise.
· Bake at 200%C for about 30 minutes or until golden.
· Hint! If you have a pasta machine to shape, roll each piece out flat and then roll into a sausage. Do not brush tops if making hotdog rolls. place on greased baking tray. Do not flour. Sprinkling seed is optional.
Chewier and less crumbly if made with bread flour (South Africa)
These were baked in an electric frying pan with the extender ring and element head of a FlavorWave Oven acting as a mini-oven – saves electricity!
These were made with Cake flour – I prefer it with bread flour in South Africa but remember every countries flour is different.