Delicious rose rolls, made of basic Dinner roll / Bun recipe.
Final stage recipe from Fauziaskitchenfun.com
Makes: 9 – 11 rose rolls
Please use standard measuring cups and spoons. Fresh ingredients for best results.
A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described / also shown in the picture – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.
5 tablespoons warm water (75 ml)
3 teaspoons (1 tablespoon) sugar
1 teaspoon active dry yeast (please use fresh packet)
Dilute 1 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons sugar. Gently stir well. Let it stand for 15 minutes, until it fermented / well risen and doubled in quantity (see the photo).
For the dough:
400 g / 2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity) all purpose flour (maida)
1/2 teaspoon salt
2 teaspoon butter + 50 ml milk
Extra 3 tablespoon milk
1 teaspoon extra butter (to grease baking tray)
1 st stage:
For the dough:
Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.
Place 2 cups of flour in a large bow l(or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the centre, and pour milk – butter mix and fermented yeast mixture. Knead into a dough. Sprinkle 1 - 3 tablespoons of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough – softer than a soft toy). Return to the bowl, cover with a wet towel (wet towel and dough should not touch each other) and let rise until doubled in size, about 1 to 1 1/2 hours.
For the filling:
Any filling of your choice (vegetable / egg / meat / paneer / spicy potato / cheese)
1 tablespoon oil
1 onion, finely chopped (or 4 spring onion, finely chopped)
(or 1/2 cup / 80 g minced chicken meat instead of vegetables or 3 boiled egg, cut into cubes)
6 French beans, very finely chopped or Capsicum
3 carrots, very finely chopped or Tomato
2 tablespoon very finely shredded cabbage
1 teaspoon soy sauce or tomato puree (it not using soy sauce, add ½ teaspoon slat to taste)
Heat oil in a pan. Add chopped onion and fry until golden brown. Add finely chopped vegetables (or minced meat). Stir fry for5 minutes on a low heat. Add soy sauce and mix well. Cover with a tight lid and cook on a medium to low heat for 10 minutes. Adjust salt to taste. Keep aside to cool for 10 minutes.
2 nd stage:
Punch the dough down. Turn onto a floured surface; cover and let rest for 15 minutes.
Final stage (Recipe from Fauziakitchenfun.com)
STEP 1: Divide the dough into 9 -11 sections and shape them into neat balls.
STEP 2: Now you can start shaping the Roses. Roll out each ball to about 4″ diameter.
STEP 3: Brush a bit of butter on the circle of dough. Make 4 diagonal slits, leaving the center intact.
STEP 4: Add your filling in the center.
STEP 5: Take one of the sections and cover the side of the filling with it.
STEP 6: Take the opposite side’s section and cover the other side of the filling with it.
STEP 7 & 8: Repeat with the two last sections.
STEP 9: Pinch the dough on the side to seal it (or use your creativity to make rose petals).
Repeat until all rose-rolls are ready.
STEP 10: Place the prepared rolls on a greased tray.
STEP 11: Pre-heat your oven to 180 C. Brush each rose gently with egg yolk mixed with a teaspoon of milk. Sprinkle with sesame seeds.
Bake for about 15-20 minutes or until tops are golden and rolls are ready and golden color.
STEP 12: Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft.
These can be served as is, with a chutney of choice, or as an accompaniment with any meal or soup.