Savoury & Spiced Caramelised Onion, Red Pepper and Paneer Rolls
I have been seeing a lot of cinnamon rolls on various blogs in the past year or so and have always wondered how it would be if I made some similar rolls with a savoury filling instead. This thought finally became reality when I decided to try making them in time to post for World Bread Day 2008
The recipe for the dough is adapted from the Yeasted Breakfast Bread Dough in my Tassajara Bread Book. I used this dough because it is less rich compared to the dough usually used for cinnamon rolls. I made some adjustments to the dough recipe and made it egg-free as well.
I guess the tweaking of the recipe is fine as the author of the book, Edward Espe Brown, himself says,
"__Recipes do not belong to anyone -- given to me, I give them to you. Recipes are only a guide, a skeletal framework, to be fleshed out according to your nature and desire. Your life, your love, will bring these recipes into full creation (p. vi)."
For the filling, I used caramelised onions, red bell peppers, spring onions and crumbled home-made paneer (from 3% fat milk)
These savoury rolls are soft and light and great to serve as a snack, appetizer (if you make them slightly smaller), or with soup for a light dinner. Here’s the way I made them.
For the dough:
For the filling:
- In a bowl, dissolve the yeast in the lukewarm water and honey. Add the honey, milk and egg. Mix well. Add the whole wheat flour and mix into a batter and beat well (Brown says 100 strokes!)
- Cover and keep aside for about 30 minutes for it to rise.
- Add the oil, crushed cumin, black pepper and salt to the risen batter and fold in. Also add the 1 cup of flour or more as required, and knead till the dough comes away from the sides of the bowl.
- Place the dough on a floured surface and knead for about 5 to 10 minutes using just enough flour to get a smooth dough which doesn’t tear easily. The dough should be reasonably soft but not sticky. Cover and keep aside, allowing to rise for about 40 minutes.
- During this time, heat the 1 tsp oil and sauté the chopped onions till they turn soft and light brown/ caramelise. Add the chopped red pepper spring onion, after adding the salt and chilli flakes and saute for another 30 seconds or so. Now add the herbs and mix well. Allow to cool.
- After the dough has risen, roll it out on a floured surface into a rectangle (approximately 18" by 11") that is about ¼” thick. Do not roll it thinner. Place the dough rectangle such that the longer sides face you.
- Spread the cooled filling evenly over the dough right up to the shoter edges of the rectangle. Then sprinkle the crumbled paneer over this and then the spring onion greens and whites as well over the paneer, on the edges of the longer sides.
- Using your finger dipped in water wet the longer edge of the dough away from you. Slowly roll the dough rectangle as tightly as you can, keeping the filling in (jelly roll style), from the edge of the rectangle closest to you. The wet edge will help seal the roll.
- With a sharp knife, cut the roll into 12 equal pieces, about 1 1/2" wide. I found it easier to divide the dough into two halves and make two smaller rolls, cutting each into 6 pieces. Place the rolls, cut side up, in a greased rectangular baking. If the rolls are a little close together, when the rise, they will expand upwards rather than outwards.
- Cover and let them rise for about 20 minutes.
- Brush lightly with milk and bake at 190C (375F) for 30 minutes or so, until they're done and the golden brown in colour. Serve warm.
These rolls go to the World Bread Day being hosted by Zorra at 1x umrühren bitte.