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.