Small breads - Buns, Pav, Bowknot & Twist Rolls
Although I bake pretty regularly, I’m yet to master the art of baking especially breads. My recent quest with bread making, had me gingerly tip toeing into preparing different types of dinner rolls from the ‘basic white bread dough’. I was pleasantly surprised at how easy it was to shape different types of rolls or small breads from the left over bread dough I made few weeks ago. It took a little practice but it was fun.:)
Earlier I had posted the white bread recipe which was prepared using a quarter portion of the prepared bread dough. I used the remaining 3 quarters to prepare plain buns, sesame buns, foot-long hot dog buns, garlic flavored pav breads, twist and bowknot rolls. I tried to make ‘pav’ and I added chopped garlic to the bread dough for a garlic flavored pav and used a pie dish to bake pav.
Bowknot Rolls: Lightly grease a cookie sheet. Use a quarter of the prepared bread dough, cut into 2 equal pieces. On a lightly floured surface, use the palm of your hand to roll each piece into a 9 inch long rope. Tie each rope into a knot. Place both the twist rolls atleast 3 inches apart on the greased cookie sheet. Let rise in a warm place until double in size for 30 mts. Brush with milk and bake in a pre-heated oven at 400 F for 15-17 minutes or until golden. Remove from sheet and cool on wire racks. Brush with butter while warm.
Garlic flavored pav buns (Pull-Apart Rolls): Pull-apart rolls are made by placing balls of dough close together in a square tin and the baked rolls are pulled apart into individual rolls. The famous ‘pav bhaji’ bread (pav) is prepared using this method. I used a greased pie dish and placed large lemon sized balls of dough in a circle and in the center as shown in the picture above. Let rise in warm place until double in size for 30 mts (as shown in the image below). Bake in a pre-heated oven at 400 F for 15-17 mts or until golden. Remove from sheet and cool on a wire rack.
Buns: Lightly grease a cookie sheet. Using quarter of the dough, divide into 4 equal pieces. Shape 2 of these pieces into a ball, pulling edges under to make a smooth top. Place buns smooth side up on the greased sheet at least 2-3 inches apart. I prepared foot long hot dog buns with the remaining two pieces. Roll the dough into an oblong shape. Let rise in warm place until double in size for 30 mts. Bake in a pre-heated oven at 400 F for 15-17 mts or until golden. Remove from sheet and cool on a wire rack. I sprinkled sesame seeds on one foot long and one round bun. You can top buns with sesame or poppy seeds or whatever your desire.
Twist rolls: Take half of quartered portion of the dough and roll into a 12 inch rope, fold in half and twist. Seal the ends. Place on greased cookie sheets and proof until doubled in size for about 30 minutes. Brush each roll with milk. You can sprinkle rolls with sesame or poppy seeds. Place on a greased cookie sheet atleast 2-3 inches apart and bake in a pre-heated oven at 400 F for 15-17 mts or till golden. Remove from sheet and cool on a wire rack. Make 2 twist rolls from quarter portion of basic bread dough recipe.
I’m sending this entry to Bread Baking Day - Small Breads event started by Zorra and hosted by Aparna of My Diverse Kitchen.
By sailu • Jul 11th, 2008 • Category: All Recipes, Cakes & Cookies, Flour Recipes, Pasta & Baked Recipes
OMG, those are beautiful!…gosh so many varieties..its surprising you say you have not mastered yet..they look awesome..
It is unbelievable the varieties you could cook with basic white dough. Did you use an egg wash to get the golden sheen on the bowknot roll?
I brushed some butter while the rolls were still warm.
looks delicious,..u have masterd the art of baking,,,thy look yummy,,
Awesome breads and all looking good
Wow!! I am speechless. They are gorgeous!! I wish I could bake these beauties.
OMG! That is very impressive! I especially like 1 & 2.
very beautiful sailu!
They look so fresh and yum:) Nice entry too!
Looks cute..
I cannot take out my eyes, u re tempting me a lot to give out a try
They re fantastic Sailu!
Thats a spread of buns there! And each one so gorgous!
Aweome sailaja.. love the flower bun …
WoWWWWWW wonderul …… never tried breads at home…
Sailu, the plain bun looks so gorgeous and could give any bakery bun a run for its money. So very mouth watering.
wonderful.. your family must be a truly blessed one to sample all the things you make..
They looks so professional. The bun is perfectly round and the garlic flavored pav looks so tempting.
hi
Sailu
I was watching silently your silent and was getting some tips in cooking
but these buns are awesomw and could not wait to post a comment how good they are
all the best in your feature baking endeavours
bye
sorry for the typo it is I was watching silently your site
typo for awesome
God what happened to me by seeing those baked goods I am not knowing to type correctly and you can know my excitement I think
Amazing breads!! I also want to let you know that our site posts are not displayed in your “connect.sailusfood.com” for a long time.
EXCELLENT!!!!!
SAILU ROCK’S…..
it’s hard to believe you haven’t baked bread regularly before looking at these spectacular rolls. i look forward to many more breads from you. it’s addictive once you get into it.
Wowwwwww excellent; great going Sailu.
They look awesome!
Sailu these look awesome, what great looking breads
I always get so hungry when I visit your page, and immediately want to cook more Indian food.
They look so perfect, tender & soft. Wow! can i have some?
Those are beautiful Sailu! Wonderful job!
Hi sailu, these look wonderful! I wish i could get a whiff of their fresh baked scent.
oooo they look awesome….love the glaze on the dinner rolls / knots
Hai Sailu, I’m Punitha,
Your recipe reminded me of my childhood days.
In those days we took bread with coffee in the morning time.
The whole family sat around the coffee vessel with bread and enjoyed with a little hurry!!!!!!! Thank you a lot Sailu..
The recipe and the pictures have tempted me to try my hand at baking..My cooking is inspired by your recipes & your site..I love each one of them…Thanks for taking the effort & the time to share..the recipes are so detailed and I’ve found that following the instructions verbatim gives just the output as in your pictures.
All are delicious looking, Sailu!
Incredible variety, and awesome snaps. I feel like eating them right away. Great entry for the event
u definitely dont seem like a novice! those look so lovely and smooth!
They were simply awesome! And its tough for me to believe that you are a beginner. If so how would you bake if you are an “expert”? Wonderful work Sailu! Why don’t u join the daring bakers? It would be easy-breezy for u!
Beautiful rolls, definitely the expert now!
I am not being wicked, I promise, I saw the words: small breads - buns… and thought, what? small breasts, buns?
Your rolls are outstanding! I baked a loaf of no-knead bread today. Isn’t it wonderful how the smell of bread baking, lights up the house?
lol..:)
I love love the smell of bread baking.
Thank you for posting about the other 3 quarters :). They look beautiful with that sheen.
hi sailu, thank u for the wonderful detail recipe of bread baking. Me and my hubby tried this recipe yesterday for the first time and the result was good. just a small query: we used 2 tbsp of dry yeast for 1kg flour but the smell of the yeast was still there. was it because we used dry yeast? and also the top layer became a bit hard.. maybe because of hight heat? (we kept at 150C)
thank you once again as our first time bread baking was inspired by this recipe of yours.
Emma
Your welcome and thank you for your feedback. That should be 2 tsps of dry yeast and not 2 tbsps.
And its important that you measure the ingredients carefully. Too much flour can toughen the crust. To soften the crust, brush crust with melted butter as soon as it comes out of the oven.
hey! i’ve finished reading even all the 40 responses , still can’t view the pictures ,what could be wrong?