Pao (Dinner Rolls)

Goan Pao - Dinner Rolls
Goan Pao - Dinner Rolls
My adventures in baking bread at home has led to these yummy pao/dinner rolls on a regular basis. They are made with whole wheat flour and use olive oil instead of butter, making them an overall healthier option for daily consumption. Absolutely delicious and very much loved at home!

5 cup whole wheat flour. Note: If this is your first time making bread, please use all purpose flour/maida. Do not use Indian chapati flour as the bread will turn out very dense.

1.5 tablespoon yeast ( I use active dry yeast)
2.5 tablespoon sugar
1.5 teaspoon salt
1/3 cup olive oil (or, veg oil)
2 cup water

1 egg (for egg wash)
cooking spray
digital weighing scale

1. Start by mixing 1/2 cup flour with the yeast in a mixing bowl along with 1 cup luke warm water. Let it rest for a few minutes until the yeast starts to bubble and froth. Note: Please do not proceed unless you are sure your yeast is activated and frothing. Doing so will result in dough that does not rise.

2. Add 4 cups of flour and the other dry ingredients along with the yeast mixture and mix it with a spatula or spoon. Add the remaining one cup water to this mix, and then start the kneading process.

3. Gradually add the remaining 1/2 cup of flour as required to the mix and add a little water if required until you have a smooth yet slightly tacky mix that does not stick to the sides of the bowl.

4. Here's what it should look like after mixing/kneading for around 10 minutes. 

5. Spray the dough with some cooking spray (or lightly coat with oil to prevent drying) and cover the bowl with plastic wrap or a damp towel and set aside to proof in a warm place. I usually stick it in the oven with the oven light on. Leave it to rise for 45 minutes to an hour. The dough should have doubled in size at the very least after that time. If not, wait a while longer or check if your yeast is still within it's expiry date.

6. Flatten the dough and take it out of the mixing pan onto a lightly floured surface. Cut them into equal parts and shape them into balls of approximately equal size. Place them about 1/2 inch apart in a baking tray and put them back into the oven for their second proofing. Note: It's recommended to cut the dough into equal parts rather than tear into balls so you don't break the gluten. Here's a quick video that will show you how to go about shaping the dinner rolls: How to shape dinner rolls - King Arthur Flour

7. 30 minutes or so should do the trick! Note: I do not cover the shaped dough when placing in the oven for the second proofing, but do mist the inside of the oven to create a damp environment so the dough does not dry out. If proofing in the open, please cover the baking tray with plastic wrap so your dough remains moist.

8. If you're going to use it, prepare your egg wash mixture by beating one egg with one tablespoon of water.

9. After 30 minutes, pull the dough out of the oven and heat up the oven to 400*F (200*C). Lightly brush the rolls with the egg wash mixture before placing them in the oven to bake.

10. Place the loaves into the oven at 400*F (200*C) for 10 minutes and then drop the temperature down to 375*F (180*C). Bake for a further 10 minutes or until the loaves are golden brown.

11. Once done, cool the rolls on a wire rack. If you'd like a bit of a firmer crust on your pao, leave them to cool in the oven with the door slightly open as the oven cools.

Note: I've also used this same recipe to make Goan Katre Pao and Poee. All I've done for this is to cut the dough into balls after the first proofing, let them rest for around 10 - 15 minutes, then roll and shape them into 1/4 inch thick poee before baking them at 500F. Experiment with the recipe based on what you're looking to get done.


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