It was Diwali day and Saturday. Usually, by the end of the week, I am not left with any vegetables as we buy our groceries once a week on Sunday. Due to this pandemic, we avoid going out unnecessarily. As there were no vegetables at home, these stuffed dinner rolls were baked for dinner.
If you like stuffed dinner rolls with pumpkin puree, try this recipe.
Diwali preparations were going on and I had very less time in hand. Just checked the refrigerator and found a small block of cottage cheese.
Bread baking doesn’t seem like an extra work as I merge it other chores. I just take out the ingredients and mix them as per schedule doing other things in between and by the time I finish my work, the bread is almost ready for the second proof. The pleasure of serving homemade bread and bakes is immense. This is something that can’t be put into words. Anyways instead of blabbering, I take you to the recipe straight away.
Pull apart stuffed dinner rolls
- 1.75 cup Fine semolina or chiroti rava
- 3/4 cup Wheat flour
- 1 tsp instant dry yeast
- 1.5 tbsp Jaggery powder
- 2 tsp Milk powder
- 1 tsp Salt
- 1 cup + 2-3 tbsp Warm water
- 2-3 tbsp Any neutral oil
- 2 tbsp Milk for milk wash
- Chilli flakes or pizza spices for garnish ( optional )
For the stuffing
- 200 g Cottage cheese
- 1 cup Frozen peas
- 1 big Onion ( finely chopped )
- 1/2 tsp Chopped ginger
- 1 big Tomato ( finely chopped)
- 1 tsp Coriander powder
- 1/4 tsp Chilli powder
- 1/4 tsp Pepper powder
- 1/2 tsp Cumin seeds
- 1/4 tsp Carom seeds
- 1 tbsp Any neutral oil or ghee/butter
For the bread
- Take all the dry ingredients except yeast in a big bowl. Give it a good mix.
- Add yeast. Make a dough with water. Allow it to rest for 5-10 minutes.
- After the resting time, apply oil on the dough and shift it to counter to knead. Knead slowly and gently. It may take 12-15 minutes. Keep kneading until the dough bounces back on poking.
- Rest the dough for the first proofing. It may take 40 to 60 minutes if your kitchen is warm. It may take longer in cold weather.
- Line a round cake tin with parchment paper. I used 8” tin. You can use bigger if you have one.
- Punch the dough and divide it into 11-12 equal parts.
- Roll each dough ball into a roundel and place the stuffing in the centre. Gather the ends and make a small ball again.
- Arrange the buns in the tin and keep for second proofing. I rested the buns for 25 minutes.
- Preheat the oven at 190 C for 10 minutes.
- Apply milk on the top of the dinner rolls and garnish with pizza spices. Bake for 25-30 minutes or until they are golden brown on the top.
- Serve hot with the soup of your choice.
For the stuffing
- Take oil in a pan and splutter cumin and carom seeds. Add ginger and sauté for a few seconds.
- Add chopped onions and sauté until they sweat.Mix in peas also. Add tomatoes and all spices including salt.
- Crumble cottage cheese and add to the cooked masala.
- Cook till the oil separates.
- Garnish with coriander if you have it and allow it to cool.