The thing that used to make me enter any bakery, is the smell of baked bread…hmmmm…yummm…this is rolls my style with rosemary..I dont have a kitchen aid or mixer…so all by kneading hand 🙂
Preheat the oven to 200 degree C.
Measure all the ingredients and set aside.
Take the yeast, sugar and 40 - 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
Add the salt and continue kneading.
Add water little by little and knead till the dough becomes a thick mass, at this stage add the butter and knead the dough till all the butter is incorporated into the dough.
Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
At this stage, place the soft dough inside or under a bigger vessel and let it rest for 10 - 15 mins.
Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
Roll the dough into a thick sausage and cut 6 equal portions and set aside.
Grease a 8 inch cake mold with oil or butter.
Roll each portion of dough into round balls and place them as shown in the pic...
Sprinkle the rosemary & chilli flakes on the rolls and rest them again in the same mold in a warm place for 15-25 mins or till the rolls double & puff up in size as shown in Pic... ( I kept the mold inside a switched off microwave, guess kitchen cupboard should also be fine).
Once they have risen nicely, brush the top of the rolls with milk or eggs and bake for 10 -15 mins or till they get a nice brown colour.
Once they are baked, remove from oven and set aside to cool. Brush the hot rolls with some butter..yumm...
Once they have cooled for 5-10 mins, try and slowly remove the rolls out of the mold and place them on a tissue or butter paper (this will ensure that there is no collection of moisture at the bottom of the rolls and it does nor become too wet).
Eat as a pav or with some olive oil or as is...enjoy!