Ah, you’re talking about vegetable and cheese bread rolls—soft, fluffy rolls stuffed with a savory mix of veggies and melted cheese. These are perfect as snacks, breakfast treats, or party finger food. Here’s a detailed breakdown and a simple way to make them:
Ingredients
For the dough:
- 2 cups all-purpose flour (or bread flour for extra fluffiness)
- 1 tsp sugar
- ½ tsp salt
- 1 tsp instant yeast
- 2 tbsp oil or melted butter
- ¾ cup warm milk (adjust as needed)
For the filling:
- 1 cup finely chopped mixed vegetables (carrots, capsicum, beans, corn, etc.)
- ½ cup grated cheese (cheddar, mozzarella, or a mix)
- 1 small onion, finely chopped
- 1–2 green chilies, finely chopped (optional)
- 1 tsp mixed herbs or oregano
- Salt and pepper to taste
- 1 tsp oil (for sautéing veggies)
Optional topping:
- 1 tbsp melted butter or egg wash for brushing
Method
- Prepare the dough:
- In a bowl, mix flour, sugar, salt, and yeast.
- Add warm milk and oil, knead into a soft, elastic dough (5–7 mins).
- Cover and let it rise for 1–1.5 hours, or until doubled in size.
- Prepare the filling:
- Heat oil in a pan, sauté onions, chilies, and vegetables until slightly tender.
- Add salt, pepper, and herbs. Let it cool slightly.
- Mix in the grated cheese (you can reserve some for topping).
- Assemble the rolls:
- Punch down the dough and divide into equal portions.
- Roll each portion into a small circle, place a spoonful of filling in the center.
- Fold the edges over the filling and pinch to seal. Shape into smooth rolls.
- Second rise (optional but recommended):
- Place rolls on a greased baking tray, cover, and let rise 20–30 minutes.
- Bake:
- Preheat oven to 180°C (350°F).
- Brush rolls with butter or egg wash, sprinkle extra cheese if desired.
- Bake for 15–20 minutes until golden brown.
- Serve warm—delicious on their own or with ketchup/mayo!
If you want, I can also give a faster stovetop/skillet version that doesn’t require an oven—perfect if you want these rolls right away.
Do you want me to do that?
