Easy Cumin Milk Rolls Recipe – Soft Indian-Style Bread

Last Updated on 2 months by Neha Deshmukh

Easy Cumin Milk Rolls Recipe – Soft Indian-Style Bread

Hey everyone! If you’re anything like me, there’s just something incredibly comforting about warm, soft bread fresh from the oven. These cumin milk rolls are exactly that – pillowy, subtly sweet, and wonderfully fragrant. I first made these when I was craving something a little different from the usual pav or dinner rolls, and they’ve been a hit ever since! They’re perfect with a cup of chai, a hearty curry, or just enjoyed on their own. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average rolls. The combination of milk, honey, and especially the cumin seeds, gives them a unique flavour that’s both familiar and exciting. They’re soft, fluffy, and have a beautiful golden crust. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. Trust me, the aroma alone is worth the effort!

Ingredients

Here’s what you’ll need to create these delightful cumin milk rolls:

• ¼ cup lukewarm milk (about 60ml)
• ¼ cup lukewarm water (about 60ml)
• 1 ¼ tsp active dry yeast (about 4g)
• 1 tbsp olive oil (about 15ml)
• ½ tbsp honey (about 7g)
• ½ tsp salt (about 3g)
• 1 ½ cups all-purpose flour (about 180g)
• Milk (for brushing)
• Cumin seeds & coarse sea salt (for topping)

Ingredient Notes

Let’s talk ingredients! A few things make these rolls special:

• Cumin Seeds: Don’t skip these! They add a wonderful earthy, warm flavour that complements the sweetness of the honey. Lightly toasting them before sprinkling on top really boosts their aroma.
• Lukewarm Milk & Water: This is crucial for activating the yeast. You want it warm to the touch, but not hot – around 105-115°F (40-46°C). Too hot, and you’ll kill the yeast. Too cold, and it won’t wake up!
• Honey: Honey doesn’t just add a touch of sweetness; it also helps to create a softer, more tender crumb. It feeds the yeast, giving it a little extra boost. You can substitute with sugar, but honey really elevates the flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a bowl, combine the lukewarm milk, lukewarm water, and yeast. Give it a gentle stir and let it sit for about 10 minutes. You’ll know it’s working when it gets nice and frothy – that’s the yeast doing its thing!
2. Next, add the olive oil, honey, and salt to the yeast mixture. Mix well.
3. Gradually add the flour, mixing until a shaggy dough forms.
4. Now, the fun part – kneading! Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic. It should be slightly tacky, but not sticky.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about an hour, or until doubled in size.
6. Once doubled, gently punch down the dough to release the air. Shape it into a round and let it rest, covered, for another 30 minutes.
7. Divide the dough into 4 equal portions. Shape each portion into a smooth roll and place them on a baking sheet lined with parchment paper. Let them rest, covered, for another 30 minutes.
8. Preheat your oven to 200°C (392°F). Brush the rolls with a little milk and sprinkle generously with cumin seeds and coarse sea salt.
9. Bake for 10 minutes, then lightly mist the oven with water and reduce the temperature to 180°C (356°F). Bake for another 10 minutes, or until golden brown.
10. Remove from the oven, spray lightly with oil, and let cool slightly before serving.

Expert Tips

• Don’t Overknead: Overkneading can result in tough rolls. Aim for a smooth and elastic dough, but stop when you get there.
• Warm Environment: Yeast loves warmth! Find a cozy spot for your dough to rise – a slightly warm oven (turned off!) or a sunny windowsill works well.
• Patience is Key: Don’t rush the rising process. Allowing the dough to rise properly is essential for light and fluffy rolls.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and replace the honey with maple syrup or agave nectar.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: Add a pinch of chili flakes to the cumin seed topping for a little kick. My friend, Priya, loves this!
• Festival Adaptation: These rolls are wonderful served during festivals like Diwali or Eid with a rich curry or festive sweets. My family always makes a big batch for Diwali.

Serving Suggestions

These cumin milk rolls are incredibly versatile! They’re fantastic:

• With a bowl of steaming dal (lentils).
• Alongside a spicy vegetable curry.
• As a side to keema (minced meat).
• Simply with a smear of butter and a cup of chai.

Storage Instructions

• Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What type of flour works best for these rolls? All-purpose flour is perfect! You can also experiment with bread flour for a chewier texture.
• Can I make these rolls ahead of time? You can prepare the dough up to the first rise and store it in the refrigerator overnight. Just bring it to room temperature before continuing with the recipe.
• How can I tell if the yeast is active? If the yeast doesn’t get frothy after 10 minutes, it’s likely dead and you’ll need to start with a fresh batch.
• What is the best way to store leftover rolls? An airtight container is your best friend! This will keep them soft and prevent them from drying out.
• Can I freeze these rolls? Absolutely! Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.