Coconut Dinner Rolls With Mustard seed tadka
User Reviews
5
Coconut Dinner Rolls With Mustard seed tadka
Description
This recipe starts by warming non-dairy milk (coconut, oat, or soy) mixed with oil and yeast, left to activate briefly before combining with flour and spices. Flour is added gradually to form a soft dough that is not too sticky or dry. Turmeric, black pepper, and optional cayenne pepper introduce color and gentle heat, while green chilies, shredded coconut, cilantro, onion, and minced ginger add depth to the dough flavor. Chia seeds and hemp or sesame seeds contribute texture.
After rising until doubled in size, the dough is divided into small balls and arranged in a greased or parchment-lined pie dish, then baked until golden. The finished rolls feature a tender crumb infused with subtle spice and coconut flavor. The mustard seed tadka tempering provides a lively aroma and a citrusy lift when drizzled on top.
These rolls suit meals where a lightly spiced, soft bread adds contrast, particularly with Indian-inspired dishes. The recipe includes variations for gluten-free and whole wheat versions with adjusted fermentation times and flour quantities.
These rolls can be prepared gluten-free by following a specialized gluten-free recipe version.When using whole wheat flour, allow the initial yeast-flour mixture to rest for at least one hour before proceeding.Flour amounts may vary depending on milk used; add extra flour gradually to reach desired soft dough consistency.
Ingredients
- 1 ½ cup coconut milk or use oat milk or soy milk, full fat, warmed preferred
- 2 teaspoons active yeast
- 2 tablespoons neutral cooking oil generic cooking oil
- 3 cups all-purpose flour divided
- ¾ teaspoons salt
- ½ teaspoon Turmeric
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon baking powder
- 2 green chilies finely chopped
- 3 tablespoons coconut omit for coconut free, shredded
- ¼ cup cilantro chopped
- ¼ cup onion I use a mix of white and green onion, chopped
- ½ inch ginger minced
- 2 teaspoons chia seeds optional
- 1-2 tablespoons hemp seeds or sesame seeds
- ¼ cup vegan cheese shredded
For the Tempering (tadka)
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds
- 10 curry leaves fresh or frozen
- 2 teaspoons lime juice
Instructions
For the Dinner Rolls
- Warm up the non-dairy milk until it is warm to the touch, then add in oil. Add the yeast, then mix in.
- Add 1 cup of flour, mix in, and let sit for 10 minutes. Meanwhile, add 2 cups of flour and the rest of the dry ingredients except for cheese in a bowl, and mix in really well.
- Then add all of the yeast mixture to the flour bowl and mix in. If the mixture is too sticky, add 1-2 tablespoons flour at a time until the mixture comes together into a soft somewhat sticky dough. You don’t want it to be too sticky but also not too dry.
- Depending on the non-dairy milk, you’ll need a few tablespoons more flour or up to ½ cup more.
- Cover the dough with a kitchen towel and let it sit in a warm place until it doubles in size, 40 to 60 mins depending on temperature.
- Once the dough has doubled, use some flour and lightly press and bring it together into a smooth ball. divide it into small balls. Grease a 9-inch pie dish really well, or line it with parchment, then place the dough balls in the pie dish.
- Optionally top these balls with vegan cheese. If not using cheese, then brush the top with some warm water.
- Then cover it with a kitchen towel and let it rise in a warm place, for 15-20 minutes.
- Preheat the oven at this time to 375°F.(190c)
- Then put the rolls for baking for 25 minutes. Start the broil for a minute or two at the end to brown the tops if needed.
- Then remove the rolls from the oven, and let them sit in the pie dish for a few minutes.
For the Tempering
- Meanwhile, make the tempering: Heat the oil in a small skillet over medium or high heat. Once the oil is hot, add mustard seeds and wait for them to start popping then add the curry leaves and take off the heat.
- Drizzle the tempering all over the rolls. Squeeze some lime juice all over the rolls as well. If you don’t like it too limey, you can sprinkle some water. I usually sprinkle both the lime juice and some more water so that the rolls stay really moist.
- You can serve these as it is with some vegan butter or with some cilantro mint chutney on the side.
- Store on the counter for the day in a closed container. Refrigerate for upto 5 days
Notes
- These rolls can be prepared gluten-free by following a specialized gluten-free recipe version.
- When using whole wheat flour, allow the initial yeast-flour mixture to rest for at least one hour before proceeding.
- Flour amounts may vary depending on milk used; add extra flour gradually to reach desired soft dough consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10rolls
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 235mg | 10% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 22mg | 24% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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