Sweet Buns/Bread Rolls

These sweet rolls are easy and fun to make with a few ingredients from your pantry. Baking breads are not only therapeutic, but its a lot of fun and very comforting. In my kitchen, 'Coconut oil is the new Butter', so i have replaced butter (the original recipe calls for) with coconut oil. Also added the whole wheat flour for my satisfaction. The bread is not too sweet and every bite just melted in my mouth. You can make your own tweaks and twists, and enjoy the baking therapy. Here goes the recipe,

Ingredients:

1 1/2 cups All purpose flour (Maida)

1/2 cup Whole wheat flour

1 Egg

2tbsp + 2tsp Coconut oil (Organic Extra virgin)

1 tbsp Canola oil

1/2 cup Luke warm Milk (i used 2%)

2tbsp +2tsp Sugar

1/4tsp Salt

1 1/2tsp Active Dry Yeast

1 Egg white, for brushing

How to:

• Dissolve the sugar and yeast in the milk and let sit for 10 mins, until foamy.

• In a large bowl, mix together the flours and salt, followed by the oils and egg.

• Now pour the yeast mixture into the flour mixture and mix well.
• When the dough starts to pull away from the sides, (its going to be really sticky, don't panic, make sure you a have a tbsp of flour by the side just enough to coat your hands) take it in your flour coated hands and keep on folding and pressing between your palms until it is smooth and a bit handle-able. (Do not add more flour to the dough when kneading. 'The stickier the dough, the softer the Bread'.) (Sorry, couldn't grab the camera for a click as my hands were playing with the sticky dough.)
• Transfer the dough into a lightly oil coated bowl, wrap and let rest in a warm place for an hour, until doubled. (I kept inside microwave oven.)

• Remove the dough, knead it for a min and cut into equal pieces.
• Now line a cookie sheet with parchment paper, shape the dough into desired shapes and place it on the sheet.

• Cover and let rest for another 30 mins inside the oven. The dough doubles again. (if you want to make smaller buns, make sure you cut the dough accordingly.)

• Preheat oven to 375 degrees.
• Slightly beat the egg white and brush the top just before baking.

• Bake for 15-18 mins, until golden brown.

• Let cool on a cooling rack before storing.

• Serve warm with your morning cup of coffee or tea. 

Whole Wheat Turtle Bread

Say Hello to my little 'Turtle'. 

This is a rustic bread so warm and comforting, perfect for the rainy days(Started raining here in Seattle). It was fun and playful making the turtle. The bread came out very soft, thanks to the egg which makes it light and airy. It is a great accompaniment with a hot hearty soup for lunch or as a snack with your evening cup of tea. You need your carbs for sure. The original recipe calls for no wheat flour, but i sneaked some just for my satisfaction. As usual, the kitchen is filled with a heavenly aroma from the baking of bread. There is no limit to the imagination, so have fun with the shape and here goes the recipe, 

Ingredients:

1 cup Whole Wheat Flour

1 1/2 cup  All Purpose Flour + 1/4 cup more

1 pack Active dry yeast

1 Egg

1/2 cup Water

1/3 cup Milk

1tbsp Butter

1tbsp Sugar

1tsp Salt

2 Raisins, for turtle's eyes

 How to:

• In a big bowl, add the 1 1/2 cups all purpose flour, yeast, sugar and salt, mix well and keep it aside.

• In a sauce pan, add the water, milk and butter at medium-low heat and let the butter melt untouched. 

• Then stir and slowly pour it to the flour-yeast mixture, mix, followed by the egg.

• Now add the whole wheat flour and start kneading. Add the 1/4 cup all purpose flour little at a time and knead a soft and springy dough. (I kneaded for 6-8 mins.)

• Wrap loosely and let the dough rest for 10 mins.

To make the turtle:

• Wrap a aluminum foil on a cookie sheet, spray with cooking oil and keep it aside.
• Make a 2 inch smooth ball for the turtle's head.
• Make four walnut size balls for the turtle's leg.
• Make a small 1 inch log for the turtle's tail.
• Make the turtle's body with the remaining dough, by making a smooth round ball, slightly flattened and place it on the cookie sheet.
• Now attach the head, legs and tail by pinching the edge of each part with the body part of the dough.
• Press the raisins on the turtle's head for it's eyes.
• Brush the dough with olive oil to prevent it from drying. Wrap it loosely and let rest for 20-30 mins.

• Preheat the oven to 400 degrees.
• Once the dough has risen, with a knife make a 1/4" circular cut around the edge of the body and make crisscross cuts to make the turtle's shell. 

• Bake for 25 mins or until golden brown.
• Let the bread cool completely on a cooling rack before storing it.

• Store in a ziploc bag tightly wrapped at room temperature for up to 3 days.

Nan Khatais (Indian Butter Biscuits)

The treats are packed up and we are ready to hit the road tomorrow. We are going to California on a road trip and meet a couple of our friends and cousin on our way. I am very excited to see'em and happy to deliver these home made biscuits in person. Well, to talk about the biscuits, these are light, buttery sweetnesses that literally dissolves in your mouth. The nuts are so rich and crunchy, that makes irresistible and you can't stop just munching one. And these are egg-less cookies that are very popular and called biscuits in India. They are served as a evening snack along with coffee or tea. The buttery aroma while baking, smelt heavenly and perfumed the whole kitchen.  Also, i have made two versions of butter biscuits here, other than flour combination, the methods are pretty similar. Here it goes,

This is a pistachio butter biscuit, topped with chopped pistachios and made from a combination of three flours. This one was Senthil's pick among the two.
Ingredients:

1/3 cup APF (Maida)

1/3 cup fine Semolina (Rava)

1/2 cup Gram Flour (Besan)

1/2 cup unsalted Butter (at room temperature)

2/3 cup Sugar

3 green Cardamom Seeds (powdered)

1 pinch Baking Soda

1-2tbsp Pistachios (coarsely chopped)

 How to:

• Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil.
• Mix together the maida, semolina, gram flour, cardamom and baking soda.

• In another bowl, blend the butter and sugar together.

• Now, blend the flour mixture in batches to the butter-sugar mixture.

• Divide the dough into small lime size balls, smoothen'em with your palms, make a grid or star with a knife and gently press the chopped pistachios.

• Do the rest of the dough in a similar manner and arrange'em on the baking sheet.

• Bake for 13 mins or until they turn golden brown on top.

• Remove the baking sheet and let rest for 3 mins, before you transfer'em to cooling rack. (The half bitten biscuit, that was me hehe, couldn't resist)

• Serve as a snack or dessert.

Almond Pressed Butter Biscuit:

This is an Almond Butter Biscuit, made from maida (APF) and warm butter with an Almond pressed on each of its center. This one is the winner in my taste testing.

Ingredients:

1 cup APF (Maida)

1/2 cup Powdered Sugar

1/2 cup unsalted Butter (melted)

1/4tsp Baking Soda

3 Green Cardamom Seeds (crushed/powdered)

1 pinch Salt

8-10 Almonds (for garnishing)

How to:

• Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
• Mix together the dry ingredients: APF, sugar, baking soda, cardamom and salt.

• Pour the butter over the flour mixture and knead, resulting a soft dough.

• Divide the dough into 12 equal parts, smoothen in between your palms and press the center with your thumb and place an almond.
• Follow the same procedure for the remaining dough and arrange it on the baking sheet.

• Bake for 20 mins and cool in a cooling rack.

• Serve the biscuit as a snack or dessert.