Eggless Dinner Rolls

          Again I am late at posting this month's challenge for the Eggless Baking Group, well I had baked and clicked a couple of days back, but the last few days, had been a little busy. This month's challenge was Dinner Rolls from Cooking Classy, we had to do an egg less version and I made it butter less too. I have halved the recipe and used only 2 1/2 tablespoons of oil, yet the rolls were perfect, so soft and delicious, great with some cheese or nutella. I had kept it outside for 2 days and then refrigerated it, tasted good with just 30 secs in the microwave. I thoroughly enjoyed baking this, a recipe that I'll be using again and again..

Need To Have

• All Purpose Flour - 21/4 cups
• Milk - 1/2 cup, warmed
• Flax Seeds Powder - 11/2 teaspoon
• Active Dry Yeast - 11/8 teaspoon
• Sugar - 2 tablespoons + 1/4 teaspoon
• Salt - 1/2 teaspoon
• Oil - 21/2 tablespoons

Method

          Add the yeast to 2 tabs warm water and 1/4 teaspoon sugar ( follow the directions on the cover), leave to bubble and double up. Add the flax seed powder to 11/2 tablespoons of water and leave for 10 minutes. Whisk together the sugar, salt, oil, and flax seed mix. To it, add 2 cups of the flour and the yeast mix.

          Add the warm milk and bring it together to form a sticky and manageable dough. I needed another 1/4 cup of flour to make the dough, that's why I have given 21/4 cups of flour. Cover and leave it in a warm place for 11/2 hours, the dough would have doubled up by now.

          Punch it down, bring it together in a ball and transfer to a floured surface. Roll it out to a circle with about 13" diameter, slice it into half, then quarter, then each quarter into 3 wedges. Roll the wedges, starting from the broader end, tucking the thin end underneath.

          Place them on a greased baking tray, leaving a little space in between, since the rolls will expand. Cover with a plastic wrap and leave it for an hour for the second rising. After an hour, bake it at 190C for 15 to 20 minutes, till the top of the rolls turn golden. Cool it and remove the rolls.

Note
The original recipe uses butter in the place of oil and also some butter is applied on the rolled out dough before cutting and shaping into rolls. I just forgot the step, but the rolls were still simply superb.
Have used low fat milk, so I can call these low-fat dinner rolls.
The dough should be slightly sticky, not dry.
It took 20 minutes in my oven, but oven timings may vary, so keep an eye.