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5 cups - White bread flour or all - purpose flour
50 g -
1/4 cup -
1/4 cup -
2 tbsp - Dry
1 tsp -
1 tsp - Salt
all - purpose flour (to dust)
1/2 cup - Lukewarm water
How to Make Rosetta Rolls
Mix the yeast, salt and sugar in lukewarm water, stir well and keep aside for a few minutes until the yeast turns foamy.
Reserve quarter cup of the bread flour and put the rest in a bowl.
Make a small well in the middle of the flour, pour the yeast mixture, butter, oil, sugar and a cup of warm water and stir with wooden spoon until the dough turns sticky.
Knead the sticky dough over a floured surface, add the remaining flour to it and knead again until the dough turns smooth and elastic.
Grease the bowl, cover the dough with a damp cloth and let it sit in a warm place for an hour.
After an hour, punch the dough and knead it again.
Make 10-12 balls from the dough and place them in a greased baking tray. Let them sit for an hour until they double in size.
Preheat the oven to 350 degrees F.
Brush the rolls with milk and sift a thin layer of flour over them.
Bake for 25-30 minutes or until golden.
Cool completely and serve with jam or nutella spread. Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.