If you’re someone like me who likes to plan and prepare things ahead to avoid last minute kitchen stress, you will love this. These are the butteriest softest dinner/breakfast rolls, and you can make them today, freeze them and then bake them fresh next day or evening. Nothing quite beats a freshly-baked dinner roll, so this way you get that without waking up early to prep.
The recipe itself requires little hands-on work and I personally love forming the round rolls and watching them rise. After letting the dough proof and assembling the rolls- you can either let it proof one more time for an hour, or wrap the pan tightly and freeze them until you’re ready to use. Simply place the frozen pan in a warm place for 2-1/2 hours and they will be poofy and ready to bake. The sweet taste of coconut and carrot is just a cherry on top.
Before baking I brushed these with milk and sprinkled on some carrot on top. If you prefer poppy seeds, sesame seeds, or herbs- you can play around with that. The texture of these is soft and airy, and will be perfect for sopping up Any sweet sauce or just a cuppa !! Perfectly crusty on top with a steamy, chewy interior. Best served piping hot, they also are perfect for the holidays.
PS- Don’t be afraid of making recipes that require yeast! I used to be hesitant but it is really so easy and actually very fun. The science-loving kid in me loves watching the dough double in size. 🙂
These Super soft Rolls go to this month’s Baking Eggless, a baking event started by Gayathri… Priya Srinivasan suggested this amazing dinner rolls from Cooking Classy and am sure the home bakers like me who are all part of this baking event will definitely come out with different egg substitutes I tweaked the recipe a bit since I was willing to make the Sweet stuffed rolls after my last try in Savory – Masala Cheese Buns. They turned out to be super-soft and I enjoyed them the next day too.
What you need ?
- 1 Cup – APF
- 1 tsp Instant Yeast
- Salt – a pinch
- Sugar – 1 tbsp
- 1/4 cup Oil ( i used Olive Oil )
- 1/4 cup melted butter – 1 stick precisely
- Milk – 1/4 cup
For the Stuffing:
- 1/4 cup Fresh Grated Coconut
- 1/2 cup Carrot
- Sugar – 4 tsp
- Cardamom – 1
How to make ?
- Grind together coconut, sugar and cardamom without using any water. It will be thick and lumpy. Transfer to a bowl, mix with 1/4 cup carrot and crumble with your finger tips. Keep aside.
For the Rolls:
- In a mixing bowl, place all purpose flour, salt, sugar. instant dry yeast, butter, oil and mix with your finger tips till it resembles bread crumbs.
- Pour lukewarm milk over the flour and bring everything together with your hands. Do not knead very hard.
- Transfer to a container greased with oil and close with a damp towel or plastic sheet. Let it rest for 1-2 hours till the dough doubles in volume.
- I kept it in oven for 2 hours to get the double sized dough.
- Punch the dough and release the air. Press with your knuckles for 2-3 times. Divide the dough equally into 4 balls. Flatten them on your palm with your finger tips.
- Place the coconut-carrot stuffing in the middle and bring the edges from around to the top and seal by pressing lightly. Make a soft ball again and place on a greased tray with the pinched side down.
- Let it rest for another 20 mins. It will rise once again but only a little.
For Brushing the top:
- Mix together 2 tsp of milk and 1 tsp of oil together and brush all over the surface and sprinkle little coconut/carrot stuffing on top.
- Preheat the oven @ 200 Degrees C and shove the tray into the hot oven. Bake for 15-20 mins or till the top is nicely browned.
- If you want to store the rolls for another day or two, replace fresh coconut with desiccated coconut.
- Make sure that the milk you use for kneading is in correct temperature or lukewarm. It should neither be hot not cold, else it will kill the yeast and the dough will not rise.
- If you prefer poppy seeds, sesame seeds, or herbs- you can play around with that.