I struggled to find a suitable name for this pastry while I began baking. Are they dinner rolls, breakfast scones, mini slider buns or just bread? Wow it really is versatile in terms on how you have them and when. I therefore went with ‘dinner rolls’ as I decided to have them at 7 pm with my chicken soup.
- All purpose flour (4 cups)
- Butter (6 tbsp)
- Yeast (4 tbsp)
- Milk ( 1 cup)
- Salt (1/2 tsp)
- Sugar (4tbsp)
- Eggs (2)
- Chia seeds (1/2 cup)
- Get a saucepan, place it on the stove and set your stove to low heat.
- Melt your butter, then add your milk, salt, sugar and eggs as you keep stirring.
- Now add the yeast, stir, then remove the pan from the fire and let it sit for 3 minutes. (This mixture should be lukewarm at this point so a to allow the yeast to work its magic).
- Add the flour and half of the chia seeds and mix in until you achieve a soft, but sticky consistency. Cover your pan and let it sit for one hour.
- The dough has now doubled in size. Knead again and leave it out for 30 minutes. You will notice that the dough is now less sticky.
- Cut the dough into handful size pieces. Make sure they’re even in size.
- Roll out each piece while maintaining a thickness of about two inches, then begin to form the shape.
- Take one end of the piece, cross it over with the other, then tuck them in.
- Do this to each piece as you place them on your already prepared baking pan(s) and sprinkle some chia seeds on top.
- Cover and let them sit for another 1 hour.
- Finally place them in your already preheated oven (350 degF) and let them bake for about 20 minutes.
- Give it time to cool and enjoy!