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: 4
Prep Time
20 minutes
+ 1 hour 40 minutes resting
+ 1 hour 40 minutes resting
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
- ½ cup (120 ml) green curry paste, divided
- ½ cup (120 ml) coconut milk
- 2 Tbsp (30 ml) olive oil, divided
- 1 tsp (5 ml) salt
- 3–3½ 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 olive oil and remaining 4 tablespoons (60 ml) of curry paste for second curry paste.
- Add first curry paste with coconut milk, 1 tablespoon (15 ml) olive oil, and salt to yeast.
- Gradually add 3 cups (360 g) flour, starting with ¼ cup (30 g), for a soft dough.
- Knead dough for 10 minutes.
- Shape dough into a ball, cover, and let rest for 60 minutes, or until doubled in size.
- Punch down dough on a floured surface and shape and fold it into a long roll.
- Cut dough into eight equal pieces and place on a greased baking tray.
- Cover dough and let rest for 30 minutes.
- Preheat oven to 425°F (220°C).
- Brush on second curry paste and sprinkle with sesame seeds.
- Bake for 25–30 minutes to a light gold.
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