Bread Salmon Rolls (Malu Paan)
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Posted by Vaxi Subra

1/2 teaspoon Yeast
1 teaspoon Warm water
1/2 lb Flour
3/4 Teaspoon salt
1 oz. butter or Margarine
4 1/2 oz Milk
1 Egg
1 Egg for glazing

Put 1/2 a teaspoon yeast in a cup and add 1 teaspoon warm water to it. Cover it and leave it for 15 minutes in a warm place (near a heater/inside an oven with very mild temperature/near the stove). Then add 1/2 teaspoon sugar and stir it once or twice. Let it ferment for one hour.

Now sieve the flour in a bowl and add salt to it. Next add butter and mix with your hands so it resembles bread crumbs. Then add a beaten egg and the yeast mixture to it and kneed well. Now add milk little by little as needed until it becomes a smooth dough. The dough must not stick to the fingers.

Place the dough in a greased bowl, and cover it with a wet cloth and leave in a warm place for 2 or 3 hours until doubled in size.

Now make the filling according your favourite recipe or follow the Chinese Rolls recipe.

Once it has risen you could start making the buns. Divide dough into pieces. Roll into balls and cover with the wet cloth for 5 minutes.

Flatten each ball into a circle with about 6” diameter on a well floured surface. Next stretch the edges of the circle another inch or so, leaving the center a little thick. Put about 1 tbsp of filling into the center. Fold into a triangle. See picture below.

Malu Paan

Place on a greased baking tray with the folded side facing down. Brush with the beaten egg. Cover and let rest for 10 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown.

Remove from pans to wire racks to cool. Serve warm.

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