Milk Cream / Malai Pull Apart Rolls [50% Whole wheat]

This was an experiment i din’t plan on. I had a different idea for the fresh cream, but well that’s another story. These rolls turned out as soft and fluffy, as one would want them to be, with a hint of sweetness.

My 3 year old got back from school and screamed ” You baked bread”! I never realized my home smelt like a bakery.

Print Recipe
Milk Cream / Malai Pull Apart Rolls [50% Whole wheat]
This was an experiment i din't plan on. I had a different idea for the fresh cream, but well that's another story. These rolls turned out as soft and fluffy, as one would want them to be, with a hint of sweetness. My 3 year old got back from school and screamed " You baked bread"! I never realized m
Course breads
Prep Time 120 minutes
Cook Time 20 minutes
Servings
Ingredients
Course breads
Prep Time 120 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Sift the whole wheat flour, all purpose flour and salt together.
  2. Beat the cream and powdered sugar together until the sugar is dissolved. [ Its necessary to beat well to get a even mix, in case you are using 'malai']
  3. Yeast activation- Mix the warm water, instant yeast and 1 tsp of sugar together. Set aside for about 10 minutes, until the yeast becomes frothy.
  4. In a large bowl, mix the frothy yeast and cream together.
  5. Add the sifted flour and knead into a smooth dough. [About 5-10 minutes]
  6. Add the olive oil and knead for another minute or so.
  7. Grease a large glass bowl and roll the kneaded dough in it, to coat its surface evenly. Cover the bowl with a damp cloth and set aside in a warm place for proofing. [ My dough doubled in an hour]
  8. Punch or deflate the dough and knead for a minute. Divide it into 9 equal parts. [ If you plan on making regular buns, divide into 5-6 parts]
  9. Roll each portion into a neat circular ball, between you palms, and place on a greased and lined baking tray. [ Place them a little apart from each other ]
  10. Cover with a damp cloth and keep in a warm place for the dough to double. [Mine took about 40 minutes]
  11. Pre heat the oven at 180 degrees for 10 minutes. [ Pre heat the oven about 10 minutes before the dough has almost doubled]
  12. Brush the top of the rolls with milk.
  13. Bake in the preheated oven at 180 degrees for 20 minutes [ or until the top looks golden].
  14. Remove from the oven and transfer onto a wire rack to cool completely. Brush the top with a little butter, while still warm.
  15. Enjoy them with a cup of your evening tea. [They taste lovely when warm and smeared with butter]
Recipe Notes

Notes-

Oven temperature and time may vary. The rolls are done once the top turns a lovely golden brown.

Even though i use instant dry yeast, i always activate it. In case you choose to add it directly to the flour, that is fine too. Please make sure that the salt and yeast do not come in direct contact.

You can either use store bought fresh cream [like Amul cream] or the cream [malai] collected from milk.

You can choose to make small pull apart rolls [around 9] or medium sized buns [ around 6] using the above recipe.

Happy Baking

Share this Recipe

5 Comments Add yours

  1. Mona Doshi says:

    What can we substitute instead of yeast?

  2. Akila Subramanian says:

    hey mona yeast is a key ingredient in bread baking

  3. Sunitha Nair says:

    Which brand of instant yeast do you use ? I have yeast packs which are well within expiry date but they don’t froth at all!

  4. Akila Subramanian says:

    Sunitha I use gloripan instant yeast. It has never failed me so far. Somehow I just can’t get the active dry yeast to work so I simply stopped using that.

  5. Sunitha Nair says:

    Thanks Akila 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.