I’m always inspired by bread baskets I get at restaurants. More often than not, they serve a crusty artisan bread with butter or olive oil. However, there’s always the odd place that realizes that the complimentary bread basket is a great way to go above and beyond. I got an extremely outstanding bread basket at Public, and the one most memorable bread was their chipotle and cranberry roll. The bread flavors are apparently experimental and vary from day to day, so I’m glad that I was there that day. And that bun was what really inspired me. The bread was soft, sweet and fluffy, but had a hint of spice from the chipotle. And that’s what inspired my curry buns.
A basic sweet dinner roll recipe with curry powder, they turned out amazing. Extremely soft and fluffy and sweet, and also harbored a slight hint of curry. They taste delicious on its own, but might be interesting with fried Spam (mmmm fried Spam) or as a way to sop up stew sauces.
I used some egg wash to give it a glossy coat, but I didn’t have a pastry brush, so I did what I could with a fork. Alas, the plight of a college baker. Also, I kinda haphazardly shaped the balls. I’m pretty sure there’s a proper technique to it but I did whatever I felt like.
Adapted from Allrecipes
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1/3 cup white sugar
1/3 cup butter, softened
1 teaspoon salt
2 teaspoons curry powder.
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1. Nuke water and milk in the microwave for 1 minute and 15 seconds and mix sugar in till dissolved. Add yeast to mixture and let yeast bloom.
2. In the yeast mixture, mix in the salt, curry powder butter and egg. Mix flour in half cup at a time. Knead dough for about 10 minutes or until the dough passes the windowpane test. If you can stretch a small amount of the dough until it becomes a translucent sheet (just about 1.5 inches wide is fine), then it’s ready.
3. Let it rise for about 60 minutes in a bowl covered loosely with a kitchen towel, until the dough doubles.
4. Punch it down, divided it into 16 balls and let it rise for another hour. (I realized it’s easiest to section the dough by using a pair of scissors.)
5. Bake for 12 minutes at 375 F.