ROSE ROLLS

ROSE ROLLS

These rolls turn out to be super soft with a good filling in the centre. All you need is your bread dough and a filling of your choice - whether vegetable or meat with some seasoning. The seasoning too is entirely your choice. What makes them appealing is the shape. So here is the recipe and the filling is what my family loves so you can make your changes as per your taste.

INGREDIENTS FOR DOUGH

4 Cups Plain Flour

1 Cup Milk

2 Tablespoons Milk Powder

1 Egg

3 Tablespoons Sugar

1/2 Teaspoon Salt

1 1/2 (One and a half) Teaspoons Instant Yeast

4 Tablespoons Oil

4 Tablespoons Melted Butter

DIRECTIONS

In a large bowl, sieve the flour and add all the dry ingredients. Give it a stir or just mix with hand to distribute the ingredients well. Make a well in the centre and add the egg, oil, butter and the Milk. 

Gather the dry ingredients slowly towards the centre and using your hand, keep mixing them together until the flour forms a lump. If you find the dough is a little dry, add water very sparingly and keep kneading until you get a very soft dough. You might need to knead the dough for about 10 minutes. Remember, the softer your dough the softer your rolls will be.

Grease your hands and form the dough into a smooth ball. Cover it airtight and leave aside to rise until double.

INGREDIENTS FOR FILLING

Boiled and shredded Chicken - about 100 gms

2 Tablespoons Mayonnaise

4 Tablespoons Creamed Cheese

5 Tablespoons Corn Kernels - roughly chopped

1 Tablespoon Olives - roughly chopped

A pinch or two of salt or as per your taste

Some freshly ground Black Pepper - as per your taste

DIRECTIONS

Place all ingredients in a bowl and using a spoon give a good stir to mix everything evenly. Cover and set aside until ready to use.

DIRECTIONS FOR SHAPING AND FILLING THE ROLLS

Once the dough has risen well, knock back and re-form into a ball. Break off a small portion (approximately the size of a golf ball) and follow the instructions below.

Roll out the dough to about 3 1/2" to 4" in diameter.

Place a tablespoonful of the filling right in the centre and using a sharp knife make four slits each ending just at the edge of the filling.

Lift one of the four flaps and wrap it around the filling

Lift the flap opposite the one you first wrapped, and wrap it around the filling with the ends overlapping the first flap.

Lift the third flap and wrap it around the filling overlapping the first two flaps.

Lift the final flap and wrap it around the rest, pressing or pinching lightly to make sure it the shape does not open up.

Lift carefully and place on a lightly greased baking tray. Repeat process for the rest of the rolls. Place them at least an inch apart. Brush with eggwash (lightly beaten egg with addition of a few drops of milk or water). Sprinkle a few sesame seeds atop the rolls if desired. Cover with polythene wrap and set aside to rise again - about 10 to 15 minutes.

Place the rolls into a pre-heated oven to bake at 180 deg.C for about 15 to 20 minutes or until golden brown. Remove from oven and brush with melted butter to give a good glaze.

OR  you may shape these same rolls into a braided pattern as shown right below