Skip to main content

Rose Shape Stuffed Rolls/Rose Rolls



Today's recipe is a cute looking rose shape dinner roll,stuffed with paneer masala.I wanted to make these rose shaped rolls for April Mega Marathon.But due to various other reasons I couldn't bake it.
My son has been asking a while for some kind of savory stuffed bun,so tried the rose shaped roll stuffed with paneer masala.Here I used wheat flour along with bread flour,the rolls came out very well.The rolls were slightly bigger after the second raise and size of the rolls were as I expected.










                                                                      
                                                                                     Rose Shape Stuffed Roll

                                                                  
   Basic Information

   Preparation time 30-35 minutes
   Proofing time 2 hours
   Cooking time 25-27 minutes
   Makes 6 rolls
    


   Ingredients


  
Ingredient
Quantity
Bread Flour or all purpose flour
1 cup+1 tbs
for dusting
Wheat flour/gothumai maavu
1/2 cup
Instant yeast
1.25 tsp
Unsalted butter/vennai
(room temperature)
1 tbs 
Olive oil/neutral oil
2 tbs
Salt
3/4 tsp
Luke warm milk
1/4 cup
Water
1/4 cup
Butter or milk or fresh cream
 1 tbs(for brushing

 For the Stuffing
Ingredient
Quantity
Paneer/cottage cheese
1 cup (crumbled)
Onion(finely chopped)
1 (small size)
Ginger/inji
1 tsp(grated)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milgai podi
1/2 tsp
Coriander powder/dhaniya podi
1/2 tsp
Garam masala powder
1/4 tsp
Salt
1/2 tsp
Coriander leaves
 1 tbs(finely chopped)



   
    Method 
  • Take all bread flour,wheat flour,instant yeast,salt,butter and oil in a bowl.Mix it well and make a well at the center.To this add the lukewarm milk and mix it to a dough. 
  •  Knead the dough on a floured surface for 5-7 minutes and keep it in a warm place.Let the dough raise and double in size.
  • Meanwhile prepare the stuffing, heat the oil in a pan and crackle the cumin seeds and add the grated ginger.Add in the finely chopped onion and saute it till translucent.Now add in the spice powders and salt,give it a mix.
  • Add in the crumbled paneer and mix it well till everything gets blend well.add the chopped coriander and put off the flame.Mix it well and keep it aside.
  • Now take the dough and punch it well,divide the dough into 6 equal portions.On a floured surface roll a portion to a 3-4 inch disc.Made 4 slits on four sides as shown.
  • Keep a generous amount of stuffing and take one section and cover the side of the stuffing.Then take the 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 at 375F 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.







    • While covering each section,pinch it well so that the dough won't separate while baking.
    • Any kind of stuffing can be used.. 
    • If you want make a smaller roll,take smaller size dough and roll it slightly thin.



    Enjoy......................

    Bake-a-thon 2015 








    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Thengai/Coconut Masala Chutney

    Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
    Post a Comment
    Read more

    Strawberry Mango Popsicle

    Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
    Post a Comment
    Read more

    South Indian Breakfast Thali

    Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
    Post a Comment
    Read more