Eggless Whole Wheat Dinner rolls

Time for our monthly Baking Partners challenge and this time Dinner rolls were chosen to celebrate the season of Thanksgiving. As always Swathi, the brainchild of Baking Partners, send us the challenge with details and recipes a month back. And as always I kept postponing attempting these beauties till the last hour. I guess I was just scared to try and shape them and kept wondering which ones to attempt. 
To be honest, I wasn't sure about them till I baked. It was extremely exciting shaping them and watching them getting baked. Would love to try more shapes in the future.

Ingredients: I halved the recipe to get 8 different shaped eggless dinner rolls

• 1 cup all purpose flour
• 3/4 cup whole wheat flour
• 2/3 cup boiled and mashed potato
• 1 tsp instant yeast
• 1/4 cup lukewarm milk
• 2 tbsp sugar
• 1/2 tsp salt
• 2 tbsp butter, softened

For topping

• a little milk for brushing the dinner rolls before baking
• Few white sesame seeds and onion seeds for sprinkling
• Melted butter to brush after baking

Procedure:

Combine both flours, salt, sugar, yeast, mashed potato and butter in a bowl. Mix well.

Add lukewarm milk and knead to a smooth and soft dough.

Put the dough in a well greased bowl and cover with a damp cloth in a warm place for an hour or till the dough is double in size.

Deflate the dough and shape it as per the shapes shown below. 

Clover leaf shape

Roll dough in 3 small balls and place in a greased muffin tin in a triangle form.

Kaiser or Rosette shape:

Roll dough 4 inch long, thicker from the middle and thinner from both ends

Bring the two ends together overlapping them as in making a knot.

 Pull the ends as in a knot.

The end on top is tucked under the bun and the one beneath is pulled up and tucked on top.

 Refer here for a detailed video demonstration.

Lion House Rolls
Roll dough in a square 4 inch long and 4 inch wide

Cut the dough from the middle to get a 4 inch long and 2 inch wide piece.

Now roll them to get the shape.

Small Braid

Roll dough 7 inch long and 3 inch wide, a little rounded at the edges.

With a knife or pizza cutter make 3 cuts leaving one end(not all the way long)

Braid the pieces to get the shape. Tuck in the ends.

Here are my shaped dinner rolls before baking

Arrange them on a greased baking tray.

Cover and allow the buns to rise and double in size for an hour.

Towards the end of rising time, preheat oven to 200 degree Celsius.

Brush the buns with milk and sprinkle sesame and/or onion seeds to your preference. Bake for 15-20 mins or till golden brown in colour. 

Remove buns from oven and brush with melted butter.

Serve warm and store leftovers well-wrapped at room temperature.

Sending this recipe to Christmas Event

Happy Dinner Roll Making and Eating

Amrita