Health for life

Brioche, an incredible spongy bread highly light and super puffy with a rich and tender crumb. These bread are loaded with eggs and butter. Since ever i tried brioche with less butter, am making my brioche quite often at home with different filling. Recently i prepared this damn cute looking brioche rolls and we had this jam filled brioche rolls for our sundays brunch.

Our this months Baking Partners challenge was to make either dinner rolls with eggs or eggless dinner rolls. Swathi of Zesty South Indian Kitchen,the brain child of this monthly baking event shared us 7types of dinner roll shapes and asked us to try atleast 3 among them. I chosed to make both eggless and rolls with eggs for this months challenge. I tried the small braid rolls with eggs while for eggless version i went for clove leaf rolls and lion house rolls.

I followed exactly as the original recipe of dinner rolls with egg which Swathi send to us through mail,but i made a small change in the eggless version dinner rolls ingredients, the original recipe without egg had potato starch or cooked potato since i dont want use it, i skipped it and went for custard powder. Addition of custard powder gives a wonderful colour to my eggless dinner rolls and tastewise we didnt found anything different,my kids just enjoyed thoroughly when i served these dinner rolls along with cream cheese and a bowl of warm soup.However i enjoyed thoroughly this challenge as i like to play with yeast.


Small Braid Rolls:
5cups All purpose flour
1no Egg
1/4cup Sugar
1+1/2tsp Salt
2tbsp Dry yeast
2/3cup Milk powder
2cups Warm water
1/3cup Butter

Mix the water,milk powder together until the milk powder get dissolves.

Add the yeast to the mixture,then add the sugar,salt,butter,egg and the flour, mix everything and knead for a while, its will be sticky.

Now add the 2more cups of flour and knead for another few minutes to get a stiff dough. Finally add a cup of flour and knead again, the dough will be soft and not too sticky.

Transfer this dough to a greased bowl and keep in warm place for 2hours until they double their size.

Sprinkle the counter with a flour and put the dough on the flour.

Flatten the dough as rectangular disc, cut small rectangular disc from the rolled disc.

Make three slits to the small rectangular disc without disturbing the top of the disc, make the braid as show in the video.

Video for Small Brain & clove leaf rolls

Once the braid is ready, keep it again in warm place. Preheat the oven to 350F and brush the small braid rolls with egg yolk and bake for 20-25minutes until the crust turns brown.


                                                          Clove Leaf Rolls (Eggless)



                                                        Lion House Rolls (Eggless)
For Eggless Rolls:
4cups All purpose flour
2tsp Instant year
1/4cup Custard powder
1cup Lukewarm milk
2tbsp Sugar
1tsp Salt
4tbsp Butter
1/4cup Milk + 1tsp sugar for brushing

Take the flour,salt,sugar,yeast,custard powder and butter in a bowl..

Mix everything well,now add the lukewarm milk and knead everything as a soft dough, again knead to dough for few more minutes until they turns elastic.

Keep in a warm place until they double their size.

Punch the dough and prepare rolls with the shapes as you desire.

Simply roll the dough and pinch down three small balls from dough,place them to a muffin mould and keep aside to double their size,this is clove leaf roll.

Roll the remaining dough as a rectangular disc, cut it in the middle and cut them as small sized rectangular disc, and roll over them, arrange in a greased plate to rise until they double their volume, this is lion house rolls.

Watch here for Lion house rolls

Preheat the oven to 350F, mix the milk and sugar for brushing and  brush the dinner rolls on the top.

Bake for 20-25minutes or until the turn turns golden brown.

Let them cool completely and enjoy with your favourite spread.

Dont know whether you guys struggle much to prepare your evening snacks, but i do.My kids and H are great fans of evening snacks and they do love to enjoy different snacks every evening, for them snacks is quite important than the evening dinner.Obviously you can see many varieties of evening snack foods in my space. When i chosed my 2nd weeks blogging marathons theme as Get it rolled i know my three dishes for this weeks blogging marathon are going to be delectable evening snacks.

With simple ingredients,you can make a super cheesy rolls with store bought bread slices and you can see how cheesy delicious they are. Hope the picture itself speaks a lot na, this rolls takes hardly less than 10minutes to get ready and needless to say how fast they will get vanish. With a cheese slice and a single bread slice, your super cheese bread rolls are ready to enjoy thoroughly with a cup of tea or with a glass of fruit juice. Trust me,this cheesy rolls are quite filling with a drink and this rolls is my kids recent favourite evening snack. With an adult guidance, even a small kid can make this bread rolls easily.See how simple this rolls are.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.
Sending to Gurus Giveaway - Kids Special.


Bread slices (as per need)
Cheese slices (as per need)
Butter or oil (for toasting)

Cut the brown crust of the bread and roll it slightly with a rolling pin.

Now place the cheese slice over bread slice and roll it tightly.

Use few drops of water, and seal tightly the end of the rolled bread.

Heat the butter or oil in a tawa, toast the rolled bread rolls until they turns slight brown.

Enjoy warm with your favourite sauce.

When i posted Brioche Rolls with Strawberry Jam two days back,many of my readers asked me to post the stepwise pictures to show how i prepared the rolls, finally yesterday i prepared some savoury rolls with potato-peas masala and cheese with the same method. This time without any fail,i clicked the stepwise pictures just to share with my readers, please forgive me for the poor light else those pictures will be definitely helpful to everyone whoever want to give a try to this cute rolls.

This time i prepared the dough with wholewheat flour and an easy breezy potato-peas masala and baked along some cheese slices, apart from it these rolls are terribly addictive. An excellent evening snack to enjoy with your favourite drink.We enjoyed thoroughly these rolls when they were still warm and those melted cheese were simply awesome while having these rolls.These rolls suits pect for this months Magic Mingle#11 as this months secret ingredients are potato and cumin seeds and to my own event Healthy Diet- Healthy Finger Food guest hosted by Preeti of Isingcakes and to 60days of Christmas hosted by Priya and Divya


2+1/2cups Whole wheat flour or Bread flour
1tbsp Active dry yeast
1/2cup Luke Warm water
1tsp Salt
1tsp Sugar
1/4cup Olive oil
Sliced cheese as per need

Potato-peas masala:
2nos Potatoes (cooked & cubed)
1/2cup Green peas
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Cumin seeds
1tsp Garam masala powder
Oil
Salt
Few curry leaves

Potato-peas masala:

Heat enough oil,let crack the cumin seeds and curry leaves, add the chopped onions,chopped green chillies,saute until the onions turns transculent.

Add the green peas,garam masala powder,salt and cook in medium flame, springle some water and cook until the peas gets partially cooked.

Finally add the cubed potatoes,cook for few more minutes until the masala gets well cooked.

Keep aside and let them cool.

For Rolls:
Mix the yeast,sugar and salt in a cup of  luke warm water and keep side for 5minutes until the yeast mixture turns foamy.

Take the whole wheat flour in a bowl,slowly add the foamy yeast,water if needed and olive oil and knead as a soft dough.

Place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place.

Let them sit for two hours until they double their volume.

After two hours, punch down the doubled dough and knead again, roll as 6-8medium sized balls.

Every 15th of the month, if you are following my space my followers will definitely know that am a part of a group with a decent bunch of home bakers called baking partners.This challenge was started by Swathi of Zesty South Indian Kitchen and every month we will be baking cakes or breads. Our this months challenge was bread with Tangzhong method and scalded method.I decided to bake my breads with tangzhong method, this method of baking bread is quite famous in Asian countries.

Tangzhong is a water roux method prepared with a part of flour along with 5parts of water combination.This mixture is later cooked in low heat to make a roux, once this mixture thickens, its cooled down to room temperature and this roux is used in bread making. Leftover water roux, can be conserved very well in fridge in case if you need just half of the prepared roux for making a bread.Tangzhong method gives super softness to the bread and also keep the bread will stay fresh much longer than the usual breads.You can make the famous Indian dilkush/dilpasand, coconut and dry fruits stuffed bread with this tangzhong method. However i choosed to bake mine with rye flour as a simple bread and as cinnamon rolls with all purpose flour and wheat flour combination.


Tangzhong/Water-roux:
1/3cup All purpose flour
1cup Water

For Rye Bread:
1+1/2cups All purpose flour
3tbsp+2tsp Sugar
1cup Rye flour
1tsp Salt
1/4cup Mashed potatoes
2tbsp Milk
1/2cup Milk
120grms Tangzhong/Water roux (use half of the tangzhong)
2tsp Instant yeast
3tbsp Butter (cut as small pieces & softened)

Making the tangzhong:



Mix the flour in water well without any lumps.

Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.

Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.

Rye Bread:


Take the flours,sugar,salt,milk powder and instant yeast in a bowl,make a well in the center.

Meanwhile take the milk,mashed potatoes, tangzhong in an another bowl,whisk well and add it to the dry ingredients.

Knead everything as a dough, add the butter and knead again for a while, this dough will be smooth but not sticky and elastic.

To text stretch the dough, if its forms a thin membrane, your dough is done. Knead the dough as a ball and place it in a greased bowl,cover it and let it sit in warm place for about an hour.

Transfer the dough a flate space, deflate the dough and divide into three or four equal parts, place it in a plate and let it sit again for half an hour covered with plastic.

Roll the each balls as long oval and roll it to form a log like loaf.Place it in a greased loaf pan, keep again for an hour to double their volume.

Preheat the oven to 350F.

Brush the loaf with milk and bake for 25-30minutes until the crust turns golden brown.

Remove the bread from the pan and cool it completely before slicing.

I used few chocolate chips while rolling my loaf but unfortunately i didnt sprinkled them generously.


I replaced the rye flour with wheat flour and prepared my bread dough with water roux.

For cinnamon rolls:
Bread dough

2tbsp Cinnamon powder
2tbsp Brown packed sugar
2tsp Butter


Flatten the dough with a rolling pin and brush the butter over the flattened dough and springle the packed brown sugar, cinnamon powder over the dough..roll the dough as a loaf...

Slice the dough as thick slices,arrange those slices over a greased baking square pan..Cover it with a plastic wrap and let it sit again for an hour until they double their volume.

Preheat the oven to 350F..arrange the baking pan in the middle rack and bake the uncooked rolls for 25-30minutes until its turn golden brown.

Let them cool,prepare a thick paste with confectioners sugar and water,drizzle over the rolls once they gets cool completely.

Enjoy!!

Nothing will beat the aroma of freshly baked breads at home na, finally after many cakes and wonderful challenges, our this months  Baking Eggless, a baking event started by Gayathri,  landed on dinner rolls. 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 subsitutes and mine is silken tofu. Have you ever tried breads with tofu, if not you guys have to give a try. Tofu gives a wonderful texture and make breads very soft,spongy and definitely you need less butter or oil. Am happy that i prepared my dinner rolls with this incredible soya cheese.

I tried my hands in baking breads with rye flour few weeks back for a baking event, obviously i loved the addition of this healthy flour instead of wheat flour in my breads. Then i prepared many bakes with this super healthy flour. My todays post for baking eggles event  is a vegan dinner rolls with rye flour, silken tofu, olive oil with some red chillies flakes and herbs, yep this dinner rolls is not the sweet one. I prepared this dinner rolls few days back for our dinner and served it with some grilled meats and carrot salad. Tofu in this dinner rolls turned it out extremely soft and herbs and chilly flakes gives a wonderful flavour.If you dont have rye flour you can skip it and use very well wheat flour, mix and match the ingredients according to your tastebuds.This dinner rolls stayed pect even after two days in room temperature.


2cups Rye flour
2cups All purpose flour
2+1/4tsp Active dry yeast
1cup Silken tofu (pureed)
1/2cup Luke warm water
1/2cup Olive oil
2tsp Sugar
1tbsp Salt
1/2tsp Dry red chilly flakes
1tsp Dry herbs (i used parsley & thymne leaves)
Sesame seeds


Mix the yeast,sugar and salt in a cup of  luke warm water and keep side for 5minutes until the yeast mixture turns foamy.

Take the both flours, dry red chilly flakes, dry herbs in a bowl, mix everything well.

Slowly add the foamy yeast,pureed tofu and olive oil and knead as a soft dough.

Place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place.

Let them sit for an hour until they double the volume..

After an hour, punch down the doubled dough and knead again..

Make 16 small sized balls from the dough and arrange one by one in a greased mould and let them sit again for an hour in a warm place..

Preheat the oven to 350F.

Brush the breads with olive oil,sprinkle the sesame seeds on the top and bake in middle rack for 20-25 minutes until a golden brown crust forms over the bread.

Put off the oven and take off the mould and let them cool..

Serve with salads,soups or with any spreads.