For the third and final day of Week 1 of BM#64, themed on Shaped bread, I have a Rose shaped Stuffed roll that was inspired by Nalini. I have been wanting to bake these for a long time, ever since she posted it. I wanted to make use of this theme and set out to make these this weekend. It was quite an exhausting evening when I ended up making about four different dishes for this week.
Somehow being so prompt and well prepared for Mega BM makes it seem like a breeze and these regular BMs end up so harried as I only cook that weekend. I no longer feel I can do that cook, edit, and post on the same day, without being so pressed!
Anyway coming to this post, this was a delicious stuffed roll, the shape makes it more interesting. I used the same stuffing only changed to what my kids eat. In fact, I should not have added the capsicum, however when I add pizza sauce, I love capsicum and so I added it.
With kids at home and waking up very late in the morning, these rolls make a great brunch for them. I need not worry about what they will eat!
Sending this to Priya Srinivasan who is hosting my Kid's Delight, themed on Brunch Ideas for Kids.
In the same lines, I have another dish that makes a good one for Brunch, Banana Oats Tikki with Toast
Rose Shape Stuffed Roll
Preparation time ~ 30-35 minutes
Proofing time ~ 2 hours
Cooking time ~ 25-27 minutes
Baked at 185 C
Makes ~ 8 rolls
All purpose flour - 2 cups
Instant yeast - 1.25 tsp
Unsalted butter - 1 tbsp
Olive oil - 2 tbsp
Salt - 3/4 tsp
Lukewarm milk - 1/4 cup
Water - 1/4 cup
Soft Butter or milk or fresh cream 1 tbsp (for brushing the rolls)
For the Stuffing
Paneer / Indian Cottage cheese - 1 cup
Onion, julienne - 1/2 cup
Capsicum - 1/4 cup
Red chili powder- 1/2 tsp
Salt 1/2 tsp
Red Chili flakes - 1 tsp
Italian Seasoning 1 tsp
Cheese - 1 cup (I used Cheddar and Mozzarella Cheese)
How to make the Rose Shaped Stuffed Rolls
For the Dough:
Take the flour, instant yeast, salt, butter, and oil in a bowl. Mix it well. Add the lukewarm milk and knead to a dough.
Knead the dough on a floured surface for 5-7 minutes and keep it in a warm place. Let the dough rise and double in size.
For the Stuffing:
Meanwhile, prepare the stuffing, heat the oil in a nonstick pan. Add in the finely chopped onion, capsicum and saute it until translucent. Now add the spice powders and salt, give it a mix. Remove.
Next, add in the slightly crumbled paneer and cook till it browns. Keep it aside.
How to shape as a rose:
Now take the dough and punch it well, divide the dough into 6 equal portions. On a floured surface roll a portion into a 3-4 inch disc. Made 4 slits on four sides as shown in the picture.
Apply a tsp of sauce, next keep a generous amount of stuffing and take one section and cover the side of the stuffing. Then take another section which is opposite to the first section and cover the stuffing as shown and slightly pinch the dough to seal it.
Now cover the stuffing with the rest of the two sections and pinch the dough to seal it properly. Arrange it on a lined baking tray.
Brush the rolls with butter and keep it in the warm place for 10-15 minutes. Preheat the oven to 185 C and bake the rolls for 25 minutes or till it gets a nice golden color. Remove it and brush it with butter if needed.
Serve it warm.
Notes: While covering each section of the dough, pinch it well so that the dough won't separate while baking.
I have noticed that some of my bakes do not brown as well as expected. It mostly happens when baked at 185 C.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM