Thailand Green Curry Dinner Rolls
Thais love their rice and rice noodles, but bread—besides the beloved Thai roti—is not a big part of the diet. Baked green curry rolls, a riff on Western-style rolls, are usually enjoyed with soup. Green curry paste is added to bread dough and also brushed on top of the soft rolls after baking for a hearty curry flavor. Recipe Servings: Serves 4
Prep Time
2 hours
Cook Time
30 minutes
Total Time
2 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 tsp (10 ml) active dried yeast
- 1 cup (240 ml) warm water
- 2 Tbsp (30 ml) sugar
- 1/2 cup (120 ml) green curry paste, divided
- 1/2 cup (120 ml) coconut milk
- 2 Tbsp (30 ml) olive oil
- 1 tsp (5 ml) salt
- 3–3 1/2 cups (360–420 g) flour
- 1 Tbsp (15 ml) sesame seeds
Directions
- Activate yeast by dissolving in warm water and sugar. Let stand for 10 minutes.
- Mix 4 tablespoons (60 ml) of curry paste with coconut milk to make first curry paste. Combine 1 tablespoon (15 ml) of oil and remaining 4 tbsp (60 ml) of curry paste for second curry paste.
- Add first curry paste with coconut milk, 1 tbsp (15 ml) olive oil, and salt to yeast.
- Gradually add 3 cups (360 g) flour, starting with 1/4 cup (30 g), for a soft dough. Knead for 10 minutes.
- Shape into a ball, cover and let rise for an hour, or until double in size.
- On a floured surface, punch down dough; shape and fold into a long roll. Cut into 8 pieces and place on a greased baking tray. Cover and let rise 30 minutes.
- Preheat oven to 425?F (220?C).
- Brush on second curry paste, and sprinkle sesame seeds.
- Bake for 25–30 minutes to a light gold.
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