Ingredients:

• For yeast:
• 5 tbsp – warm water
• 3 tsp – Sugar
• 1.5 tsp – active Dry yeast
• 2 cups – all – purpose flour (maida)
• 1/2 tsp – salt
• 2 tsp – Butter + 50 ml Milk
• 4 tbsp – extra Milk
• 1 tsp – extra Butter / oil (to grease baking tray)
• 2 tsp – extra Butter
• 1 tsp – icing Sugar

Method:

1. For yeast:
2. Dilute 1.5 tsp active dry yeast with 5 tbsps warm water and 3 tsps sugar. Gently stir well. Let it stand for 15 minutes, until it fermented / well risen and doubles in quantity
3. For the dough:
4. Melt 2 tsps butter in 50 ml medium hot milk and keep aside.
5. Place 2 cups of flour in a large bowl and stir in salt.
6. Make a well in the centre, and pour milk-butter mix and fermented yeast mixture. Knead into a dough. Sprinkle 1 – 3 tbsps of reserved milk if required until you have a soft moist dough.
7. Turn out onto a floured surface, and knead for at least 10 minutes.
8. Return to the bowl, cover with a wet towel or with a cling film and let rise until doubled in size, about 1 to 1.5 hours.
9. Punch the dough down.
10. Turn onto a floured surface and cover and let rest for 15 minutes.
11. Sprinkle some dry flour and roll dough into a rectangular sheet (1/4 inch in thickness) of 24 cm in width.
12. Spread jam evenly from top to end. Roll from one end to another.
13. Now the roll is cylindrical in shape and cut into 6 pieces.
14. Grease a baking dish with 1 tsp butter.
15. Arrange the prepared rolls in a greased baking dish. Cover it and let it rise in a warm place until doubled, for about 30 – 45 minutes. Leave 1 – inch gap between each roll.
16. Preheat oven to 190 degrees Centigrade.
17. Apply little milk; brush over rolls. Bake for 20 – 25 minutes or until golden brown.
18. Remove from pan to a wire rack to cool. Apply normal butter evenly when it’s very hot. Sprinkle icing sugar.
19. Serve with any accompaniment of your choice.
20. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya