Crab Claw Shaped Rolls

Back again with a baking recipe after a long long time.  A bread recipe it is, as you all know something which I love to do at any given time.  Saying that, I realised, I have put very few recipes on baking or bread for that matter.  So, I decided that it is high time a bread recipe gets posted.  Wow!! home smells like am in a bakery and whoa do I love that or what.  So this wonderful bread is such that not only goes well with soups but tastes great with just butter and preserves too.  Or you could also enjoy it with a nice curry and there you go.  I came across this recipe while wondering which healthy bread recipe I could try.  This recipe is slightly adapted from priyas of priyas easy and tasty recipes.  So let's get baking.

 INGREDIENTS:

All purpose flour (maida)	3/4 cup
Wheat flour (atta)	3/4 cup
Flax seeds (ground)	1 tbsp
Wheat bran	1 tbsp
Sugar	1 tsp
Active dry yeast	1/2 tbsp
Olive oil	1/8 th cup
Salt	1/2 tsp
Lukewarm water	1/2 cup

METHOD:

1.       In a bowl, dissolve sugar in lukewarm water, add yeast and let it stand for 10 minutes.  The yeast should turn frothy by then.

2.       In a bowl, add the flours, wheat bran, ground flax seed and salt and mix well.  To this add the frothy yeast and olive oil and knead into a smooth, elastic and soft dough.  (This can be done using a stand mixer or you could knead it by hand).  Kneading should take about 10-15 minutes. 

3.       Place the dough in a well greased bowl, cover it and let it rise in a warm place for an hour to hour and a half.  (It should double in size). 

4.       Punch down the risen dough into a ball.  Roll out the ball into a circle and cut it into 8 wedges.  Like you would slice a pizza).

5.       Now roll the wedges, rolling up the wide end and going towards the centre.  Arrange them on a baking tray and let them rise covered, for another half an hour.

6.        Preheat the oven at 175⁰ for 10 minutes.  Bake these croissants in the preheated oven for 15 minutes or till the bread gets a wonderful golden colour.

7.       Enjoy this bread with soup or just the way you would like it.



NOTES:

1.       I got 8 croissants with this measure.

2.       Adjust the salt according to your preference.

3.       Water should be just lukewarm, you could test it by dipping your finger and count upto five,  if you can withstand the heat it is the right temperature.

4.       If you add yeast to hot water then it will not bloom.  The yeast should always be of good quality,  if the yeast doesn’t bloom up then please start all over again.

5.       If using a stand mixer to knead, then knead it with the dough attachment for 10 minutes and knead again by hand for another 5 minutes or till u get a smooth elastic and soft dough.