Eggless Lion House Rolls

This is the other recipe provided by Swathi for this month's Baking Partners Group Challenge. She provided the recipe with eggs and I converted it to an eggless recipe by substituting the egg with curd and baking soda mixture. The recipe also used milk powder and water which I substituted with milk. The dough was very nice to work with. It was so soft and could be shaped easily. It raised very well and the rolls were super soft and delicious. This was a beautiful challenge and I loved it a lot.


Recipe Source: Lion House Rolls
Ingredients:
Warm Milk-1 cup
Instant Yeast-1 tbs
Sugar-1/8 cup
Salt-1 tsp
Butter-1/6 cup
Curd-1/8 cup
Baking Soda-a pinch
Flour-2 3/4 cup

Procedure:
1. In a large bowl, mix warm milk along with butter, yeast, salt, sugar, curd, baking soda.
2. With the dough hook on the hand mixer mix it for a minute until incorporated.
3. Add 1 cup of flour and mix well with the hand mixer. You can also use a whisk or wooden spoon if you don't have a hand mixer.
4. Add another cup of flour. Mix for 2 minutes.
5. Now transfer the sticky dough to the counter. Dust with flour.
6. Keep on kneading by adding the remaining flour at regular intervals.
7. When the dough is soft and non sticky, stop adding flour. 
8. Knead it for 10 minutes until soft and elastic.
9. Apply oil in a bowl, place the dough inside it and rotate to coat the dough with oil.
10. Cover with plastic wrap and set it aside for 1 hour or until double in volume.
11. Transfer the dough on to the counter and deflate it.
12. Now it is ready to be shaped into rolls.



Mix all the ingredients except flour in a large bowl.

Add a cup of flour and mix with a hand mixer until incorporated.

Add another cup of flour and mix for 2 minutes.

Transfer the dough to counter, dust it with flour and knead it.

Add the remaining flour and knead until you get a soft and elastic dough. Cover and set it aside to rise.

IT will double in volume.

Deflate the dough and it is now ready to be shaped.


Rose Rolls

Rose rolls are made with two circular discs of the dough. It is very easy to make and the result is awesome looking rolls. 

  1. Roll out the dough into a thin disc
  2. Cut out circles. 
  3. Apply butter on the circles. 
  4. Fold them into half circles. 
  5. Place two of the half circles as shown.
  6. Fold each half over the other.
  7. Place it into a greased muffin mould.
  8. Allow it to rise for 20-25 minutes.
  9. Brush with milk and bake until golden.
  10. Cool on wire rack.



Clover Leaf Rolls

This is made with three balls of the dough and it resembles the clover leaf and hence the name. 

Preheat oven to 200C.
  1. Make small round balls out of the dough.
  2. Place three balls into a muffin mould.
  3. Allow it to rise.
  4. Brush with milk and bake until golden.


The three parts tear easily and are so soft and fluffy.


Small Braids

This is made with a rectangle dough and they look very cute.


 Preheat oven to 200C.

  1. Roll out the dough into a large circle. Cut out rectangles out of the disc.
  2. Cut the rectangle into three parts keeping one end intact.
  3. Make a braid with the three parts.
  4. Pinch the end and press it to the back.
  5. Allow it to rise for 20-25 minutes.
  6. Give a milk wash.
  7. Bake for 20-25 minutes or until golden.
  8. Cool on wire rack.
  9. Serve warm.







Buttery Crescent Rolls

These are rolls shaped as croissants. The dough is cut into triangles, brushed with butter and then rolls into a crescent shape. They taste so buttery and delicious.


Preheat oven to 200C.

  1. Roll the dough into a thin circle.
  2. Cut it into 8 equal triangles as shown.
  3. Apply butter over the triangles.
  4. From the broader end roll it to get the crescent shape.
  5. Let it rise for 30 minutes.
  6. Give a milk wash.
  7. Bake for 20-25 minutes.
  8. Cool on wire rack.
  9. Serve Warm.

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