Rose Rolls

Rose Rolls looks as well as tastes amazing. Perfect treat on Valentine's day dinner or for snack. Easy to make tasty filling rolls which could be made with any of the stuffing of your choice. I have taken the idea from this site and used my normal bread recipe to make this egg less bread rolls.

These rolls tastes similar to pizza if you use cheese in the filling. Soft bread rolls which looks amazing because of its shape and tastes great because of its filling. I have made here 4 chicken, 3 spinch and 3 chocolate filled rose rolls.

These rolls are so versatile you could stuff them with savoury (Non veg-Chicken, mutton, beef and sausages) (Veg-Mixed vegetable, potatoes, spinach, mushroom and paneer) or Sweet stuffing like grated chocolate, coconut, cinnamon..etc could be used for dessert choices.

Preparation time: 1 hour 30 minutes
Cooking Time: 25 minutes
Cuisine: Continental
Makes: 10

INGREDIENTS:
All purpose Flour- 2 cups
Dry yeast- 1½ teaspoons
Milk, luke warm- 1/2 cup
Sugar- 1 tablespoon
Salt- 1/2 teaspoon
Oil- 1/4 cup
Melted butter/ Egg wash- to brush
Sesame seeds, to sprinkle- 1 tablespoon

For the filling:
Vegetarian filling:
Onion- 1/2
Ginger garlic paste- 1/2 teaspoon
Spinach- 1/4 bunch
Pepper powder- 1/4 teaspoon
Salt- to taste
Mozzarella cheese- 2 tablespoons


Chicken filling:
Chicken, boneless cut in to small cubes- 100 gram/ half chicken breast
Onion- 1/2
Ginger garlic paste- 1/2 teaspoon
Capsicum- 1/2
Turmeric powder- 1/4 teaspoon
Chilli powder- 1/4 teaspoon
Pepper powder- 1/4 teaspoon
Salt- to taste

For Chocolate filling:
Chocolate cubes/ grated- 1 tablespoon/ roll

PROCEDURE:
For the filling:

• Heat two teaspoons of oil in a pan and add the chopped onion and cook till soft. Add the ginger garlic paste and cook till the raw taste leaves.

• I have halved the onion mixture and used one portion to make chicken filling.
• On the remaining half onion ginger garlic mixture add the chopped spinach and cook till it wilts and add some salt and pepper. 
• Turn off the heat and allow the mixture to cool. Add some grated mozzarella cheese and mix well.

• For chicken filling, take the onion ginger garlic remaining half portion on a pan and add the small chicken cubes, capsicum  and salt. Cook for 2 minutes once the chicken get cooked add some turmeric powder, chilli powder, pepper powder and salt. Mix well and turn off the heat.

• For the Chocolate filling grate some chocolate using carrot grater.

For the rolls:

• Take the luke warm milk in a glass and add the sugar and yeast. Mix well with a spoon and allow to ferment around 10 minutes till frothy layer appears on top.

• In a broad bowl add the all purpose flour with salt. Add the oil and the yeast milk mixture and knead well with hand to make a dough.

• If the dough is dry drizzle little more warm milk and knead to form and sticky dough.
• Transfer the dough on top of a flat surface and dust with flour and knead for 10 minutes to form a soft and pliable dough.

• Keep the dough on the bowl and cover with cling film and rest in a warm place for about 1 hour or till the dough doubles its volume.
• Punch and knock the doubled dough and transfer the dough on a flat surface dusted with flour; shape the dough like a ball. 

• Divide the dough into small lemon sized 9-10 balls.
• Roll the dough using rolling pin to make a flat round disc of 4 inch diameter.

• Make 4 diagonal cuts leaving the center intact.
• Add the filling  in the center.
• Take one of the sections and cover the side of the filling with it.

• Take the sides opposite section and cover the other side of the filling with it.
• Like wise repeat the rest of the sections too.
• Finally pinch the last sections edges to prevent pop open while cooking.

• Like wise do for the chicken and also chocolate roses.

• Brush the rolls with egg wash or melted butter and sprinkle sesame seeds on top.
• Pre heat the oven to 180 degrees for 15 minutes.

• Line the tray with wax paper and keep the rose rolls and bake for 20-25 minutes till the top tuns golden.