Eggless Stuffed Bread Rolls

For the fourth day of Blogging Marathon#15, I tried out these stuffed bread rolls. The filling is a combination of potato, capsicum and carrot and the spices were chaat masala. The filling itself was delicious and inside those soft rolls, they were awesome. My hubby gave me a thumbs up when he tasted it. The rolls didn’t come out round because of the weight of the filling. But it spread out a little and became larger than the usual rolls. This goes perfect with a cup of coffee during evening.

Ingredients:
For The Dough:
Flour-1 3/4cup
Salt-1/2tsp
Sugar-2tbs
Butter-1tbs
Instant Yeast-1/2tbs
Curd-1/4cup
Baking Soda-1/4tsp
Warm Milk-1/2cup
For The Stuffing:
Potato-2
Onion-1
Carrot-1
Capsicum-1/2
Kashmiri Red Chilly Powder-1/2tsp
Chat Masala-1/2tsp
Garam Masala-a pinch
Salt-to taste
Oil-1tbs
Cumin Seds-1/2tsp
Coriander leaves-2tbs(finely chopped)


Procedure:
For The Dough:
1. Mix milk and yeast and keep it aside until frothy.
2. Add flour, salt, sugar in a bowl. Add butter and rub it until it is fully incorporated.
3. Add baking soda to curd and whisk until frothy.
4. Add it to flour and mix well.
5. Add the yeast mixture and knead to a soft dough.
6. Transfer to the counter and knead for 10 minutes until soft and elastic.
7. Oil a bowl, place the dough inside it and rotate so that the dough is coatd with oil.
8. Cover and keep it aside for 1 hour or until doubled.


For The Stuffing:

1. Pressure cook potatoes, peel and mash.
2. Heat oil and add cumin.
3. When it crackles, add onion and saute until golden.
4. Add diced capsicum and grated carrot and saute for a minute.
5. Add salt, chilly powder, garam masala and chat masala.
6. Mix well. Add potatoes and give a nice stir.
7. Switch off flame, add chopped coriander and transfer to a bowl.


For The Rolls:
1. Deflate dough and divide into 6 equal parts.
2. Pat a portion into a disc of 10cm diameter.
3. Place 2-3tbs of the filling in the centre.
4. Bring all the edges to the centre and pinch to seal.
5. Roll it tightly on the counter into a ball keeping it inside thee palm.
6. Place the rolls on a greased baking tray leaving 2″ between rolls.
7. Cover and let it rise for 30minutes.
8. Brush the top with milk and sprinkle a few sesame seeds on top.
9. Preheat oven to 180C.
10. Bake the rolls for 30-40minutes or until the top is golden brown.
11. Remove from oven and let the rolls cool on wire rack.
12. Enjoy with a cup of coffee.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15
Linking this to 
Yeastspotting
Vardhini’s Bake Fest#6 hosted by Sumee
Pari’s Only Snacks And Starters hosted by Raji