Pav Bhaji Bread (Bread rolls)

Makes approx. 12-14 rolls

Ingredients:

500g white flour

5g powdered dry yeast

10g salt

300ml water (warm)

2 tbsp oil 

2 tbsp milk
1 tsp sugar

Procedure:

Mix the dough
1. Combine the flour, yeast, sugar and salt in a large mixing bowl. Add the water, and with one hand, mix to a rough dough.
2. Add the oil and make a soft, easily kneadable, sticky dough. Turn the dough out to a work surface and clean your hands. 
Knead the dough
1. Flour your hands a little. Now with the heel of your one hand, in one smooth, quick motion, press into the dough and push down and away, to a full arms length.
2. Now, cup the fingers of the same arm and scrape/roll the torn, ripped up dough back on top itself.
3. Turn the whole dough around roughly 90 degree. Repeat. Repeat. Repeat.
4. After a good 5 minutes, it won't be sticking much to anything, and the dough will have tightened considerably.
5. Knead the dough until it is smooth as you can make it, this will take about 10 minutes.
Shape the dough
1. Shape the dough into round once you have finished kneading.
2. Put the dough into an oiled bowl, cover with a tea towel and keep it at a warm place for about an hour to prove or until doubled in size.
Deflate the dough
1. Deflate the dough by tipping on to the work surface and pressing all over by your fingertips.
2. Keep the baking tray ready by oiling the surface of it.
3. Divide the dough into 12-14 equal pieces, shape them into rounds and place them on the tray separated by a 1 inch distance.
4. Leave to rest, covered, for another half an hour at a warm place or until doubled in size.
Bake the bread
1. Preheat the oven at 200 degree Celsius. 
2. Brush little milk on the rolls and without disturbing put the tray into the oven and bake for 22-25 minutes.
3. Take the rolls out of the oven when you see the crust is brown in color. 
4. Immediately after taking out from the oven, brush them with little oil and leave to cool completely.
5. Enjoy with Pav bhaji, Vada pav, Dabeli, Masala Pav.