Eggless Dinner Rolls / Eggless Lion House Rolls

Some recipes give satisfaction when end result is awesome, some recipes give satisfaction at each and every step.. Most recipes with yeast are of the second category if they are successful, meaning each stage calls for a test and happiness if all is well.. Yeast froths perfectly – yaay!!!, dough kneaded to a smooth and soft dough – yaay!!!, dough rises to double or triple in one hour – yaay!!!, aroma of yeast – yaay!!!, hands are so happy to work with the smooth dough – yaay!!! and when baking, the aroma and the satisfaction – yaay!! and when people see it and say – made this at home!!!!!! – yaay!!!! Now too many yaay!!! This is one such recipe where I felt so happy at each process, but I was tensed at the stage of shaping them into various shapes!!! Some shapes look so good and some not so good!! These dinner rolls is sure to get you appreciation and are so good when served warm brushed with generous butter!!! Serve them with salted butter or hot soup!! This is such a nice challenge that Swathi has chosen for this month’s Baking partners.









Ingredients
All Purpose Flour - 1 3/4 cup + more for dusting
Salt – 3/4 tea spoon
Sugar - 2 table spoons
Instant Yeast - 1 tea spoon
Luke warm milk - 1/2 cup
Mashed Potato - 2/3 cup
Non Fat Dry Milk Powder - 2 table spoons
Butter - 2 table spoons + for brushing
Method
Boil the potato and peel the skin and mash it well without any lumps and set aside. I took a medium to large sized potato
Dissolve sugar in luke warm water (110 degrees F - 117 degrees F) and mix in the yeast well and cover it and set it aside for 10 minutes
In a mixing bowl, add the mashed potato, butter, milk powder and salt and run it for a minute on low speed
Once the yeast has frothed well, add it to the mixing bowl and allow it to run for another minutes to get well incorporated
Now add the flour and run the mixer on low speed until it forms a smooth and soft ball. Run the spatula around the sides to make sure all are well incorporated
If more liquid is needed, you can add warm water or warm milk
Grease a bowl and place the dough, cover the bowl and allow it to rise for an hour or until doubled.

.Divide the dough into few portions and always keep the remaining dough covered. This will keep the dough crust free
Shape the dough into various shapes. Each of them is fun to do...
Knot Rolls - Pinch a small portion of the dough - golf ball sized and roll it to a rope. Now tie this rope like how you tie a knot and you get the knot rolls
Crescent Rolls - Roll the dough into a 16 inch circle - about 1/4 inch thick and cut them into 8 wedges. Now roll each wedge from the wide side towards the thinner side and you have a crescent shaped roll
Lion House Rolls - Roll the dough to a rectangle of 1/4 inch thick and 4 inches X 10 inches. Now cut the dough into 4 inch by 2.5 inch rectangle. Roll each rectangle and you get the lion house rolls
Clover rolls – Roll the dough to a 1/4 inch thick circle, using a cookie cutter or any 2.5 inch sized round shaped cutter and cut small rounds from the rolled dough. Roll each circle to a ball and place 3 or 4 balls in a greased muffin tray such that all 3 or 4 balls are in one muffin mold and you will get the clover rolls
Kaiser Rolls - Do the knot roll and pinch one end on top of the knot and the other end from the bottom of the knot and you get a kaiser roll.
Other rolls that I have tried before are snail shaped, small braid
Snail Rolls - Pinch a small portion of the dough - golf ball sized and roll it to a rope. Now roll the rope in itself from one side half way though and from the other side on the other half and you will get a snail roll
Braid Rolls - Pinch a small portion of the dough - golf ball sized and roll it to a rope. Have 3 ropes and pinch one end of the rope. Lift the left most rope and bring over the center rope and now bring the right most rope over the center rope. Do this until all the rope is done and you will get a braid shaped roll. You can do this big or small.
Arrange the shaped rolls on a greased parchment paper lined baking Tray
Grease an aluminum foil little bigger than the baking tray and cover the baking tray loosely and allow it to rise for an hour
At the end of the rising time, preheat the oven to 190 degrees C
Brush the rolls with milk and bake it in the preheated oven for 15 - 25 minutes. Halfway through, rotate the pans to get even cooking
The timing varies on the size of the dinner rolls and also the type. So watch out for golden color on top and the internal temperature on the dinner roll should be 190 degrees F.
Remove the dinner rolls and immediately brush with butter and after 5 minutes, transfer to a cooling rack
Serve warm with butter (preferably salted butter) and soup

Sending this to my own guest host event Eggless Bakes and Treats, Surabhi's page, Bake Fest #13, Vardhini's page, Let's cook - Potluck, Yeastspotting, Pari's Give me Some Snacks, Healthy Baking, Indrani's page, Christmas Food Fair, Siri’s Anniversary Event