Eggless Masala Buttermilk Rolls
- Total Time: 3 hours 30 mins
- Yield: 12 jam-sized rolls or 24 shot-glass sized rolls 1x
Description
Bake these slightly-spiced rolls in jam jars for alongside dinner or shot glasses for pretty party snacks.
Ingredients
- 3/4 cup (180 ml) whole wheat flour
- 1/2 cup (120 ml) all purpose flour/maida
- 1/2 tbsp active dry yeast
- 1/2 tbsp sugar
- 1 1/2 tbsp (23 ml) warm water
- 1/4 cup (60 ml) chopped coriander leaves
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 cup (120 ml) buttermilk
- few tsp of fine ground cornmeal
- 2 tbsp (30 ml) butter at room temperature + 2 tbsp (30 ml) of melted butter
- 4 tbsp (60 ml) of olive oil
- sesame seeds (for topping - optional)
Instructions
- In a small bowl, add yeast, sugar and warm water. Let it stand in a warm place for 5 to 8 mins until it starts to foam.
- In a mixing bowl, add whole wheat flour, all purpose flour, salt, turmeric, red chilli powder, coriander powder and coriander leaves. Give it a mix and make a well in the center.
- Stir yeast with a fork until sugar is dissolved and add buttermilk. Pour it into the flour mixture.
- Using a spoon or a fork, gently mix until everything is combined and its still lumpy. Leave it for 5 mins for the flour to absorb the moisture.
- Knead everything together for 5 mins to make a smooth, elastic ball of dough. It has to be slightly sticky. Then add butter (at room temperature) little by little and incorporate into the dough.
- Grease a large a bowl with olive oil and place the dough. Cover loosely with a clean towel or plastic wrap. Keep it a warm place and let it double in size for 1 hour.
- After 1 hour, oil the glass jars generously and sprinkle some finely ground cornmeal in it. Turn the dough on an oiled surface and shape into balls. Place them into the jars and cover again with a clean towel and let it rise for the second time for 1 more hour.
- Preheat oven to 200 C or 400 F. Brush the top of each bread jar with melted butter and snip the top with scissors or gently scrape few lines with a knife. Sprinkle with more chopped coriander leaves or sesame seeds. Bake for 20 mins for shot glasses and 30 mins for the medium sized glass jar (as used in the photograph below) until the top is golden brown.
- Remove and cool for 5 to 10 mins before serving the bread right out of the jar or lightly loosening it along the edges. Serve warm as-is or like we did, slice it straight, slather with some butter and toast until brown.
- Prep Time: 3 hours
- Cook Time: 30 mins
- Category: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 roll
- Calories: 130
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Frequently Asked Questions
Why are these rolls baked in glass jam jars instead of a regular baking tray?
The recipe bakes the rolls in oiled glass jam jars (or shot glasses for party-sized rolls) as the signature format — the dough rises and bakes within the jar, creating a single-serving bread you can serve straight from the jar or slide out and slice. The jars act as individual molds, giving the rolls their tall cylindrical shape. Shot glass–sized rolls take 20 minutes; medium jam jar–sized rolls take 30 minutes at 200°C / 400°F.
What spices are in the masala blend?
The spice mix is 1/4 tsp turmeric, 1/2 tsp red chilli powder, and 1 tsp coriander powder, balanced with 1/4 cup of chopped coriander leaves. Together they give the rolls a subtle warmth and a yellow-orange hue without making them overpoweringly hot.
Why does the dough need two separate rise periods?
The first rise (1 hour in a greased bowl) develops the dough’s gluten and yeast flavor. After shaping into balls and placing in the jars, a second 1-hour rise allows the portioned rolls to puff up within their containers before baking, ensuring a light, open crumb rather than a dense, compressed roll. 
