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Persian Soft Rolls 2

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Persian Soft Rolls 2

Persian Soft Rolls 2 are a staple at family gatherings, especially during the cooler months when warm bread is a comforting addition to any meal. These rolls are a quintessential part of home cooking, where the recipe is often passed down through generations, each cook adding their own touch. The ingredients are simple, yet the method requires an understanding of balance and feel, with salt measured by hand and butter added with a generous spirit.

As you break open a roll, the aroma of freshly baked bread mingles with the subtle richness of butter, inviting you to savor its soft, pillowy texture. The rolls should have a delicate crust, giving way to a tender interior that is perfect for soaking up the flavors of a hearty stew or simply enjoyed with a pat of butter. Each bite speaks to the warmth and generosity that defines Persian home cooking.

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, 7 g of yeast, and 1 teaspoon of fine sea salt. Mix these dry ingredients thoroughly to ensure the yeast is evenly distributed. This will help the dough rise uniformly.
  2. In a small saucepan, gently warm 250 ml of milk over low heat until it is lukewarm. Add 50 g of butter to the milk, stirring until the butter is completely melted. The milk should be warm to the touch, not hot, to activate the yeast without killing it.
  3. Create a well in the center of the dry ingredients and slowly pour in the milk and butter mixture. Using your hands or a wooden spoon, mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
  4. Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature.
  5. Once the dough has risen, gently punch it down to release the air. Transfer it back to the floured surface and divide it into equal portions. Shape each portion into a smooth ball by tucking the edges underneath, creating a taut surface on top.
  6. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper. Arrange the shaped dough balls on the prepared baking sheet, leaving enough space between them to allow for expansion. Let them rest for another 15 minutes to rise slightly.
  7. Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. This indicates that they are fully baked with a light, airy crumb inside.
  8. Remove the rolls from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly and prevents the bottoms from becoming soggy.
  9. Serve the Persian Soft Rolls 2 warm, ideally with a meal. Their soft, buttery texture and subtle saltiness complement a variety of dishes, making them perfect for sharing at the table.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

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

Available soon on Amazon…

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