This was my first experiment with yeast, and I was worried about the output. But luckily it was not that bad. The bread rolls came out to be delicious with hard crust and soft insides with herb flavored filling. We had it for dinner and it got a lot of appreciation :)
But I guess I need to improve on the shaping of the bread roll!! This is the recipe with little modifications according to our taste.
For the Bread(Dough):
All Purpose flour: 500 gms
Whole wheat flour: 150 gms
Active Dry yeast: 1 1/2 tsp
Salt: 1 1/2 tsp
Herbs de provence: 1 tsp
Olive oil: 2 Tbsp
Water: 300 ml approx. (for making the dough)
Warm water : 2 Tbsp
Frozen peas: 400 gms
Fresh mint leaves: handful
Corriander leaves: handful
Green Chillies: 2, chopped finely
Onion: 1, minced
Olive oil: 1 Tbsp
Butter: 2 Tbsp
Pepper: to taste
Salt: to taste
Lemon juice: 2 Tbsp
How I did it:
- Take a large mixing bowl, add the warm water and sprinkle yeast and sugar over it.
- Leave aside for 5 mins till it foams.
- Add in all the dry ingredients for the dough, and mix well.
- Add Olive oil and mix slowly adding water till it forms soft dough.
- Lightly oil a vessel, and put the dough in it, and leave it aside for 1 hr, till it raises to double its volume.
- In the meanwhile prepare the filling:
- Add peas to boiling water to soften them, drain and keep aside.
- In a pan, heat butter and olive oil, add onions and cook till soft.
- Add the herbs and cook for 2 more mins.
- Add in peas in lemon juice, let it cook for couple of mins more.
- Season with salt and pepper.
- Keep aside to cool and mash the mixture(don't puree)
- Keep it aside, for further use.
- To make the bread rolls:
- Punch down the dough, and take a portion of the dough and spread it on to your palm or on lightly floured platform. Place some stuffing in the center and bring the edges together and seal.
- Proceed in the similar way with rest of the dough.
- Let rise, covered for 45 minutes.
- Now bake in a preheated oven for 40 mins at 200C.
And the Verdict:
It was not a bad output for the first try. I was afraid experimenting with yeast, but I found it easy to work with.
I must improve a little bit on shaping the bread rolls.
The taste was just perfect, with all the herb flavors and I would love to make them again.
Not satisfied with the shape of the bread, I made these Bread Rolls again, with the left over mint pea stuffing, two days later for breakfast.... and here they are:
You can find the post on my improved Bread Rolls here :)
This is my entry for the MBP - Bread event being hosted by Coffee of The Spice Cafe.
And coming to my favorite smell in the kitchen, it is fresh bread or cake baking in the oven... yummm...