Paaun Ruti
Experience the nostalgia of Kolkata bakeries with this homemade Paaun Ruti. This classic Bengali bread is incredibly soft, fluffy, and slightly sweet, perfect for mopping up curries or enjoying with a cup of chai.
For 6 servings
8 steps.
- 1
Step 1
- a.Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
- 2
Step 2
- a.Make the dough: In a large mixing bowl, whisk together the all-purpose flour, the remaining 2 tablespoons of sugar, and salt. Pour the frothy yeast mixture and the melted butter into the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms.
- 3
Knead the dough: Turn the dough out onto a lightly floured surface
- a.Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
- 4
First proofing: Lightly grease a large bowl with oil or butter
- a.Place the kneaded dough in the bowl and turn it over to coat lightly with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
- 5
Shape the rolls: Gently punch down the risen dough to release the air
- a.Divide the dough into 12 equal portions. Roll each portion into a smooth, tight ball. Arrange the dough balls in a greased 9x13 inch baking pan, placing them close together.
- 6
Step 6
- a.Second proofing: Cover the baking pan with a cloth and let the rolls rise again in a warm place for 30-45 minutes. The rolls should be puffy and touching each other.
- 7
Bake the Paaun Ruti: Preheat your oven to 375°F (190°C)
- a.Gently brush the tops of the risen rolls with the 2 tablespoons of milk for a golden finish. Bake for 20-25 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
- 8
Cool and serve: Remove the pan from the oven
- a.For an extra soft crust, you can brush the hot rolls with a little melted butter. Let the rolls cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your milk is warm (not hot) to activate the yeast properly. Hot milk can kill the yeast.
- 2Proper kneading is crucial for a soft and fluffy texture. The dough should pass the 'windowpane test' - a small piece should stretch thin enough to see light through without tearing.
- 3Placing the rolls close together in the pan helps them rise upwards, resulting in taller, softer sides.
- 4Store leftover Paaun Ruti in an airtight container at room temperature for up to 3 days.
Adapt it for your goals.
Healthy
Replace up to half of the all-purpose flour with whole wheat flour (atta) for more fiber. You might need a little extra milk as whole wheat flour absorbs more liquid.
veganVegan
Use warm plant-based milk like soy or almond milk, and substitute the butter with a neutral vegetable oil or vegan butter.
kid friendlyKid friendly
For a richer bread, add one beaten egg to the wet ingredients when forming the dough. You can also use an egg wash (1 egg beaten with 1 tbsp water) for a shinier crust.