Dinner or Breakfast Rolls
Soft, golden-brown dinner rolls made from a traditional Parsi recipe using fine wheat flour and fresh butter. These classic 'rails' (rolls) feature a tender crumb achieved by leavening with yeast and milk, creating a delightful texture perfect for breakfast or dinner. Best served warm with a pat of butter or alongside a hearty stew to soak up savory gravies.
Ingredients
- 2 pounds Wheat flour (all-purpose) (Originally 'Mill No. 1 Wheat Flour 2 lbs'.)
- 4 tablespoons Butter (Originally 'Fresh butter 0 lbs' (likely a typo or meant 'a little'). Estimated quantity for a lean dough.)
- 1 cup Whole milk (Originally 'Pasera measure' (approx 1/4 seer/cup). Warmed.)
- 2 1/4 teaspoons Active dry yeast (Originally 'Paderkhana yeast'. Substituted with 1 standard packet of modern yeast.)
- 1 1/2 cups Warm water (Quantity estimated (not specified in original) to achieve proper dough hydration.)
- 2 teaspoons Salt (Quantity estimated (not specified in original) for flavor.)
More recipes using Wheat flour
Excellent Tea Cake
A delightful yeast-raised tea cake that sits perfectly between a rich bread and a light cake, similar to a traditional brioche or panettone. This Parsi classic combines fine wheat flour with fresh butter and eggs, creating a tender, airy crumb studded with sweet currants and brightened by zesty lemon peel. Best enjoyed warm with a generous spread of butter alongside your afternoon tea.
Fried Toddy Parathas
These traditional Parsi flatbreads, known as "Paretha Talela Tadina," are a delightful cross between a fried bread and a doughnut. The dough is enriched with jaggery and fermented with toddy (palm wine), creating a unique tangy-sweet flavor profile and a porous, airy texture. Infused with aromatic cardamom, nutmeg, and caraway seeds, these golden-fried treats are perfect for a festive breakfast or an indulgent tea-time snack.
Roasted Toddy Parathas
These unique, fermented flatbreads utilize fresh toddy (palm wine) as a natural leavening agent to create a texture that is distinctively fluffy, slightly tangy, and crisp. Combining fine wheat flour or semolina with a touch of jaggery and aromatic spices like cardamom and nutmeg, the dough is proofed for several hours before being roasted to puff up. The result sits somewhere between a biscuit and a naan, best enjoyed warm with a generous smear of ghee to enhance the rich, savory-sweet flavor profile.
Easter Cakes
Rich, buttery, and spiced, these traditional Easter Cakes are actually tender biscuits reminiscent of classic British tea-time treats. Flavored with aromatic cinnamon or nutmeg and enriched with egg yolks, the dough is rolled thick and baked to a golden crisp. A delightful historical recipe that produces a sturdy yet crumbly cookie perfect for dipping in tea or coffee.
Instructions
- 1In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly.
- 2In a large mixing bowl, combine the wheat flour and salt. Rub in the butter with your fingertips until incorporated. Add the yeast mixture and enough warm water to form a soft, pliable dough.
- 3Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
- 4Punch down the dough and divide it into equal portions (about 24 rolls). Shape each portion into a smooth ball and place on a baking sheet. Cover and let rise again for 20-30 minutes.
- 5Preheat oven to 400°F (200°C). Bake the rolls for 15-20 minutes until they are golden brown and sound hollow when tapped on the bottom.
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