Cheesy Spring Onion Bread rolls

I found this recipe here. The bread rolls looked really yummy that I wanted to give it a try.  However, I have made a few changes to the original recipe. I have made the rolls without adding any eggs/ butter  & have used a mixture of all purpose & wheat flours to make it a little bit more healthier. The rolls turned out really good. They were soft & moist.

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  1. Chop half a bunch of spring onions finely. You will need both the whites as well as the greens of the spring onions. Keep it aside.
  2. Mix together 1.5 cup of all purpose flour, 1/2 cup of wheat flour, 1 tsp of instant yeast, 1.5 heaping tsp of sugar, 3/4 tsp of salt & 3 tbsps of sunflower oil. Add 1 cup of lukewarm milk to make a soft dough. Knead the dough for atleast 10 minutes & keep punching the dough as you knead. Shape the dough into a circle. Apply oil all over the dough & keep it covered for 1-2 hours or till double in volume.
  3. After 1 or 2 hours, punch the dough & divide it into 4 equal portions. Shape each portion into a ball. Take a dough ball & roll it into a rectangle with the help of a rolling pin. Place the chopped spring onions in a row near one of the longest ends of the rectangle leaving 2″ margin. Sprinkle mozzarella cheese. Roll the dough tightly & seal the ends. You may use some water to ensure that the ends are thoroughly sealed. Repeat with the other dough balls.
  4. Place the prepared bread rolls on a greased tray & cover with a damp cloth. Keep them aside for 45 minutes till the rolls become 1.5 times their previous size.
  5. Preheat the oven to 200C.
  6. Apply oil over the rolls with a pastry brush. Sprinkle little spring onion greens and whites over the rolls followed by the cheese.
  7. Bake the rolls at 200C for 22 minutes.

 

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This entry was posted in Baking, Bread, Breakfast / Dinner, Continental. Bookmark the permalink.

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