Stuffed Bread Rolls

Yields: 8
divider
Dough
Ingredients
  • 2 cups All purpose flour
  • ½ tsp Salt
  • 1 tbsp Butter
  • 2 tsps Dried yeast
  • ½ tsp Sugar
  • 3 tbsps Lukewarm water
Instructions
  1. Mix yeast and sugar in lukewarm water, set aside for 10 minutes to ferment.
  2. Combine flour, salt, and butter.
  3. Add yeast, mix and make a soft dough using warm water as needed.
  4. Cover with a damp cloth and let rise for 20 minutes in a warm place.
Ingredients
  • 2 tsps Oil
  • ½ tsp Mustard seeds
  • ¼ cup Onions (finely chopped)
  • 1 tsp Garlic (crushed)
  • 2 Green chilies (finely chopped)
  • ½ tsp Turmeric
  • 1¼ cup Mashed potatoes (2 medium potatoes)
  • ½ tsp Salt (or to taste)
  • ½ tsp Amchur powder
  • 2 tbsps Green coriander (finely chopped)
  • Dry garlic chutney (for sprinkling, recipe under "Chutneys")
  • Melted butter (for brushing)
Instructions
  1. In a frypan, heat oil on medium. Add mustard seeds, when crackled add onions, garlic, chilies and turmeric.
  2. Sauté for a minute, then add the remaining ingredients.
  3. Cook for a couple of minutes, mixing well.
  4. Empty into a plate and divide into 8 portions. Let cool.
  5. Also divide dough into 8 balls.
  6. Flatten a ball to 4 inch diameter, place 1 portion of filling in the center.
  7. Sprinkle some dry garlic chutney and bring up the edges and seal smooth.
  8. Repeat with the remaining balls.
  9. Arrange balls in a baking tray, cover with a damp cloth and let rise for half an hour in a warm place.
  10. Preheat the oven to 400°F.
  11. Bake in a preheated oven for 20 minutes.
  12. Brush tops with melted butter and serve.