No Knead Choco Chip Rolls
Come weekend, my head is full of ideas, to cook something special. There are two worlds in cooking, broadly (in my opinion) - one is the routine, daily world, one full of veggies, pulses and spices that drives daily life. The other is this intriguing world of baking which poses interesting challenges and tempts one to keep on trying and improving. I was vehemently pulled into this second world by following the blog - Cakes and More. This blog is authored by Suma Rowjee, frankly and simply stating, my Baking Guru :)
I attribute my entry into the world of baking goodies, the sudden drive to procure an oven and a constant enthusiasm to learn many neat tricks to churn out perfect goodies to her blog. There are many elements that make this blog very special for a reader. From the write up that leads to the recipe, measurements of ingredients (which one can blindly trust and follow), many important tips and clear instructions, out-of-the-world pictures of baked goodies, a supreme baker cum chef like presentation of final products - be it Graham crackers tied with a red ribbon, chocolate ganache spilling out of a cup, olive oil in an Arabian Nights style glass bottle :) - the many brilliant aspects of this blog instilled and maintains my passion for baking.
I was content, for some time, with baking cakes without cream icing/topping. Sponge cakes, marble cakes, mawa cakes and fruit cakes were on my list of well accomplished dishes. I forayed into the yeasty domain, for the first time, with these choco chip rolls (eggless and no knead). I am glad I performed my first experiments with yeast as baking with this elusive ingredient gives a unique sense of satisfaction, an unparalleled one I must say. Along with this smug happiness, comes a sense of fear. You want to outsmart yourself every time you use yeast and churn out consistently delectable and sponge soft goodies. Getting the temperature right, getting the yeast to bubble and froth is a pure adventure, fit enough to give an adrenaline surge in domestic environment itself. But the pretty outcome of baking with yeast is that the house turns into a sweet heaven with the smell of ambrosia from the oven, spreading all over and bringing lots of cheer and devilish hunger too.
Without further ado, I bring forth the link I referred to, the recipe I followed which helped me make these yummilicious, soft choco chip rolls.
I followed the ingredients (their measure) for dough as is in the blog. I used Gloripan yeast 1 1/4 teaspoons. For the filling, I used choco chips I bought from IBCA, Bangalore.
I followed all steps as mentioned in the procedure, no digressions. I divided the dough into two batches - out of one I baked rolls instantly and the other batch, I refrigerated and used to make rolls the next day. I got a total of 12 rolls from this dough and we devored them happily with tea over the weekend.
Here are few pictures of the photogenic rolls I made -
Big smiles on my face and waiting for the coming weekend to make more of these rolls with different filling and many more experiments with yeast.
Thanks (wholeheartedly) to Suma and her efforts :)
Cakes and More !! (http://sumarowjee.blogspot.com/) rocks !!