Friday, 5 August 2011

Cheesy Bread Rolls

I was bored today, so i decided to make dahi barey, which by the way ended in disaster (the barey could crack a mirror if you through at it, that were that hard :D)
With dahi barey ruining i had to do something else, so what i decided to do was modify the chicken bread recipe that i already have and make it even more delicious. I added cheese and veges, and the dough is a little different too!

Ingredients :
(For the dough)
Flour : 2 cups
Salt : 1/4 tsp
Yeast : 1 tbsp
Sugar : 1 tbsp
Oil : 1 tbsp
Yogurt : 2 tbsp ( You can skip the yogurt if u like, but it does make the bread super super soft )

(For the filling):
Onion : 1 small diced
Chicken : 1/2 breast fillet (boiled and shredded)
Butter or margarine : 1 tbsp
Flour : 2 tbsp
Milk 1 1/2 cup
Salt : to taste
Black pepper : 1/2 tsp
Garam masala : a pinch
Capsicum : 1 diced
Carrots : 1 diced (i didnt have carrots at home to i didnt use it)
Spring Onion : 2 chopped
Green Chillies : 4 chopped
Mozzerella / cheddar cheese : 1/2 cup ( i used half block of the one in the picture)
Egg : 1 beaten

Method :

Dissolve sugar and yeast in 4 tbsp of warm water.

Mix together all the ingredients for the dough including the yeast mixture.

 Knead with warm water to make a soft dough.

Leave to rise for 1 hour.

Meanwhile make the filling.
 Melt butter, add onions, cook till transparent. Add capsicum, salt, garam masala and black pepper.

 Add flour, Cook for a minute...

Add milk, cook till thickened.

 Add Green chillies, Spring onions and shredded Chicken.

Leave to cool.

 Roll the dough in circle, 1/8th of an inch thick.

Cut in 8 triangles with pizza cutter or a sharp knife.

Put a little amount of filling on the broad side.

Sprinkle a generous amount of mozzarella/cheddar cheese on top of the filling.

Fold and brush with egg. Bake in a preheated oven at 200 degree centigrade for 25 30 minutes. ( make sure u check regularly, i got careless and let them sit in the oven for 2 extra minutes and they got a little too brown)
But they were still delicious :P

Linking this recipe to Thursday Treasures