When my first few (actually, many) attempts at making and baking bread were pathetic at the best, it was a good friend of mine who came to the rescue. She is an excellent cook and in fact, it was eating her spicy potato filled rolls that encouraged me bake my own bread. I got her to come home one afternoon and give me a hands-on demonstration on how to make those rolls. They were so good, I can still remember the happiness at seeing my first successful batch of bread rolls!
So when this month’s Bread Baking Day theme was announced as “Bread And Potatoes“, I knew it was time to post those rolls of hers. I do make these rolls on and off, and each time the potato filling tends to change a bit, depending on what vegetables I have at home and what spices I choose to add. So there are no hard and fast rules here with this recipe. But this filling is a typical Indian “potato masala” filling which is spicy and good for filling samosas or bondas.
A couple of days back, I was going through my copy of the Tassajara Bread Book when I came across a recipe for Ricotta Olive Bolsos. “Bolso (masculine form)” (or bolsa-feminine form) means pocket/ bag in Spanish and Portuguese. So Bolsos are small “pocket” breads which are baked with filling in them, a sort of ready-made sandwich. So I decided to call my filled bread a spicy potato and pea bolso. This sounds much fancier than a filled roll, doesn’t it?
Whatever, the name these rolls (or bolsos) are very tasty and filling. They are good for a meal with a salad or a soup, as a filling snack and very convenient to pack and carry in a lunch box.
I have adapted the dough for the bolsos from the above mentioned recipe, but used my own version of a potato and pea filling here. My dinner roll dough can also be used to make these rolls.