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Pakistani Soft Rolls 2

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Pakistani Soft Rolls 2

In the bustling cities of Karachi, Lahore, Peshawar, and Islamabad, the art of making soft rolls is a cherished tradition, passed down through generations. These rolls are a staple at family tables, where the salt is judged by hand and a generous amount of fat ensures a rich, tender crumb. This home-style version captures the essence of Pakistani cooking, crafted with love and shared with those who gather around.

Expect these rolls to be pillowy and buttery, with a subtle hint of salt that enhances the natural sweetness of the milk. They are best enjoyed warm, straight from the oven, with their golden crust giving way to a soft, airy interior. Perfect for mopping up curries or simply enjoyed with a pat of butter, they embody the spirit of communal dining.

Ingredients

  • 500 gflour
  • 7 gyeast
  • 250 mlmilk
  • 50 gbutter
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour and 7 g of yeast. Gradually add 250 ml of lukewarm milk, stirring continuously until a shaggy dough forms. Add 50 g of softened butter and 1 tsp of fine sea salt. Mix the ingredients together until the butter is fully incorporated and the dough starts to come together.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pressing it with the heel of your hand, folding it over, and turning it slightly. Continue kneading for about 10 minutes until the dough is smooth and elastic. The dough should spring back slightly when pressed with a finger.
  3. Place the kneaded dough in a lightly greased bowl, covering it with a damp cloth. Allow it to rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the warmth of your kitchen. The dough is ready when it has visibly doubled and feels airy when gently pressed.
  4. Once risen, gently punch down the dough to release excess air. Divide the dough into equal portions, shaping each into a smooth ball by tucking the edges underneath. Arrange the rolls on a baking sheet lined with parchment paper, leaving enough space between them for expansion.
  5. Preheat your oven to 200°C (392°F). Allow the shaped rolls to rest for another 15 to 20 minutes, covered with a cloth, until they puff up slightly. This second rise will help achieve a soft texture.
  6. Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the rolls are golden brown on top. The rolls should sound hollow when tapped on the bottom, indicating they are fully baked.
  7. Remove the rolls from the oven and transfer them to a wire rack to cool. This prevents the bottoms from becoming soggy and allows the crumb to set properly.
  8. Serve the rolls warm as part of your meal, enjoying their soft texture and buttery flavor. They pair wonderfully with a variety of Pakistani dishes, making them a delightful addition to any table.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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