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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.
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.
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.
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing: Lightly grease a large bowl with oil or butter. 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.
Shape the rolls: Gently punch down the risen dough to release the air. 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.
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.
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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.
This bengali recipe takes 45 minutes to prepare and yields 6 servings. At 336.85 calories per serving with 8.53g of protein, it's a moderately challenging recipe perfect for breakfast or snack or side.
Bake the Paaun Ruti: Preheat your oven to 375°F (190°C). 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.
Cool and serve: Remove the pan from the oven. 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.
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.
Use warm plant-based milk like soy or almond milk, and substitute the butter with a neutral vegetable oil or vegan butter.
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.