Stuffed Bread Rolls
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.