Whole wheat Coriander and Flax seed Dinner Rolls

Whoa!! back with a bread recipe.  Loved every moment of baking it.  Though there were a lotta hiccups doing this one.  Reason.  Constant power cuts.  By the end of it, I wondered if I would be able to have a baked bread or not.  It had been a while since my last bake.  Nothing in particular, just couldn't get my hands on it I guess.  I know the name sounds quite long,  but believe the process is quick and one which will get done in a jiffy.  Just that, we had to wait quite a while till these beauties came onto the table.  Where I did wonder and worry how they would turn out, I was pleasantly surprised that they turned out soft and delicious.  The reason for my worry like I said was the constant power cuts and I had already laid them in the oven, so all I had to do was wait till the power was back.  So without further ado, here comes the recipe to these yum beauties.

INGREDIENTS:

1 cup = 200 ml

Whole wheat flour/atta	1 cup
All purpose flour/maida	1/2 cup
Salt	3/4 tsp (or as per preference)
Honey/sugar	1/2 tbsp
Instant dry yeast	1 1/4 tsp
Warm water	3/4 cup
Olive oil	1 tbsp
Coriander leaves	A handful (finely chopped)
Flax seeds	1 tbsp
Flour	1/2- 1 tbsp (to dust)

METHOD:

1.       In a bowl take lukewarm water and add in the honey/sugar and mix well.  Add in the yeast stir well.  Cover it and keep it in a warm place for 5-7 mins and let it froth.

2.       Meanwhile, in a bowl or a clean kitchen counter take both the flour's, add salt and whisk together. Add in the coriander leaves (saving a few leaves to be sprinkled over the rolls) and half of the flax seeds.

3.       Make a well in the centre and pour in the yeast mixture.  Bring together the dough and knead slowly so that all the yeast mixture blends in with the flour. 

4.       Once the dough comes together knead for a good 10 mins.  Add half a tbsp of oil and knead for another 5 minutes.  By now, the dough should be soft and pliable.  Transfer the dough to a well oiled bowl and cover with a damp kitchen towel or cling wrap.

5.       Rest the dough in a warm place for an hour or till it doubles in size.  Mine doubled in an hour's time. 

6.       Once the dough doubles in size, punch down the down very lightly.  Knead for a min or two and divide the dough into eight equal parts.  (with this measure I got eight balls).

7.       Arrange them in a round cake tin in a circle. And let them rest again for another 20 mins.

 

8.       Sprinkle the top with remaining coriander leaves and flax seeds.

9.       Pre-heat the oven @190⁰C for 5 mins.  Transfer the tin into the oven and bake the dinner rolls for 15-20 mins.  Do keep a check after 15 mins.  Mine took 20-22 mins has I had to battle the power cuts.

10.   Cool them n a wire rack and serve with gravy or you could team it up with soups of your choice.

11.   Enjoy.

NOTES:

1.       I have used half a cup of plain/all purpose flour.  You could use all whole wheat flour or just all purpose flour too.

2.       Baking varies from oven to oven so pl keep a check after 15 mins of baking time.

3.       If the yeast doesn’t froth up, re-start all over again.

4.       You could alternate flax seeds with sunflower seeds too.