Lately I’ve been trying to make my own roti paung, and I searched through the net for different ideas to experiment with. I still haven’t found the right recipe so far, but during one of my experiments I accidentally created these buttery dinner rolls which, I daresay, tasted better than the Parker House Rolls I made previously. They’re a lot simpler to make, too. Even though I considered the experiment a failure in my quest for the perfect roti paung recipe, I still think this recipe was worth keeping.
The addition of cream in this recipe was purely by chance, actually. I made Cream of Wild Mushroom Soup recently, and had some cream leftover and needed to do something with it. In any case, I think this is the reason why the rolls turned out so moist.
The next time I make these rolls, I plan to activate the yeast first, the same way I did with the Parker House Rolls. I’ll also try kneading by hand to see if it makes any difference. Sometimes using the mixer really just doesn’t cut it.
Serve these rolls warm, on their own or with jam.Read More