Mushroom Rolls

After that series of regular Indian fare, I tried some more baking. There was some more chitchatting with Mr. Yeast. I told him how glad I was to have him back in my life and he told me he was glad too. He did think that 21 years was an awfully long time to be abandoned and unloved, but he promised not hold that against me. Having settled all that, we got down to work.

I wanted to try an all flour bun. I just wanted to see how it would turn out if I were to try to recreate the bakery stuff at home. But I couldn't get nice pictures as I baked them at night. I have white light in the kitchen and the bathrooms, nowhere else. And the lighting in the other rooms is through shades, so it doesn't help any. I can't use the flash as it would just spoil the picture.

And I saved one to take a picture, especially for Anita, who wanted to see what the bun looked like when cut. But it looks like I saved the worst one of the lot for the picture. But the little rolls were out of this world. I didn't think that I could make something so soft. The rest we almost polished off last evening and S took a couple to work. (His colleague called me and asked me to quit my HR work and start a bakery or catering unit.)

I experimented a great deal. Not with the flour this time. But with the dough. The result was great. The feeling was, "Why did I not try before?"

Ingredients:



For the dough:



1 1/2 cups Flour
1 1/2 tbsp Yeast
1 1/2 tbsp Oil
1 1/2 tbsp Sugar
3/4 tsp Salt
1/4 cup Water, boiling
1/4 cup Milk
1 cube Cheese, grated

1/2 tsp Parsley
1/2 tsp Chilli Flakes



For the stuffing:



6-8 Button Mushrooms, finely chopped
1 Onion, finely chopped
1 tsp Oil
1 tsp Chilli flakes
1/2 tsp Thyme
1/2 tsp Parsley
2 pods Garlic, finely chopped
Salt and Pepper to taste



For the topping (optional):



4 Olives, quartered lengthwise
1 cube Cheese, grated



For the dough:



Take a huge mixing bowl and place the oil, salt and sugar in it. Add boiling water and mix until the sugar dissolves. Add the milk now to bring the mixture to room temperature. Add the yeast and mix well. Add the flour, cheese, parsley and chilli flakes and knead into a dough. Place the dough in a greased vessel and cover it with a damp muslin cloth. Allow to rise until double in size (roughly 45-50 minutes).



Knead the dough for a minute and then divide into 16 equal portions.



For the filling:



Heat the oil, add the garlic and onions and fry for a minute or two. Add the parsley, thyme and chilli flakes and fry for a minute before adding the mushrooms. Add salt and cover and cook for 4-5 minutes.




To Proceed:

Take a portion of the dough and spread it on to your palm. Place some stuffing in the centre and bring the edges together and seal. Place an olive quarter on each roll and sprinkle some cheese on top. Place on a greased baking sheet or tray. Repeat with the other portions.

Allow to rise for 50-60 minutes and then bake in an oven at 400 F for 12-15 minutes.

I was going to make some pasta so we could have these rolls with dinner. So much work in one day: Sacrilege!! And to add to it, S looked at the rolls and said, "We'll just eat these. Ditch everything else." The Miss Lazy hiding inside me couldn't argue, could she?

These rolls are off to Scott from Real Epicurean for the Weekend Herb Blogging, started by Kalyn.