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Dainty Onion and Jeera Dinner Rolls


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Preparation Time: 
Cooking Time: 
Makes 20 rolls.
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Ingredients


For the dough
250 gms plain flour (maida)
10 gms fresh yeast or 1 teaspoon dry yeast
1 tsp sugar
10 gms soft butter or margarine
1 tsp level salt

For the onion mixture
2 tsp finely chopped onions
2 tsp cumin seeds (jeera)
1 tsp ghee

Method
For the onion mixture

  1. Heat the ghee and fry the onion and cumin seeds until golden brown. Keep aside.

For the dough

  1. Sieve the flour. Make a well in the centre.
  2. Add the yeast, sugar and 1/2 cup of warm water.
  3. Wait for a few minutes until bubbles come on top.
  4. Add the butter and salt, mix well and make a soft dough by adding some more warm water.
  5. Knead the dough for at least 5 to 6 minutes.

How to proceed

  1. Add the onion mixture to the dough and mix well. Keep under a wet cloth for 20 minutes or till the dough doubles in size. Knead again for 1 minute.
  2. Shape into very small marble size balls.
  3. Put on a well-greased baking tray leaving enough margin for expansion. Keep the tray in a closed cupboard for 20 minutes or until double in size.
  4. Bake in a hot oven at 200 degree C for 5 minutes. Then reduce the temperature to 150 degree C and bake for a further 10 minutes.
  5. Remove from the tin and brush on top with butter.
  6. Serve hot in folded napkins with butter.

Note: How to use dry yeast.

  1. Put the dry yeast with the sugar in 1 cup of warm water, stir and add a pinch of flour. Cover and leave for 10 minutes. When bubbles come on top, the yeast is ready for use. Then, follow the same method as for fresh yeast.
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