Aha! Back to baking and loving it 😀

My teenaged son brought home a gorgeous brown bread loaf he had baked at class yesterday. (Unfortunately I cannot share the recipe as per his college rules but here is a peek! )
And this beauty inspired me to bake. The inspiration also came from a mushroom corn roll we had at Sbarro at the mall close by. ( The joys of Bombay 😀 )

It is fairly simple to make and can be tried in umpteen variations. Pick a filling of your choice and get going! There is nothing like fresh bread and its aroma…mmmmmm ❤


For the rolls

3 cups of All purpose flour/Maida
1 tsp of Instant Yeast- 1 Tsp
1 tbsp Sugar
1 tsp Salt
2 Tbsp olive oil/butter
1 cup of Milk or buttermilk (use as needed to knead the dough soft and pliable)

As I use Instant yeast, I add everything apart from the liquid to a large kneading bowl, keep adding the liquid gradually and knead till I get a soft and pliable dough. It takes about 15 minutes.
If you are using active dry yeast, prove it buy adding it to half a cup of warm water and a tsp of sugar. Let it stand till frothy. It takes 10-13 mins. Add it to the mixture and proceed.

Transfer the dough to an oiled bowl, cover with cling film, or a kitchen towel and rest for 11/2 to 2 hours. The dough should double up. The time actually depends on the weather conditions-if very hot, it doubles sooner than the 1 ½ hours. This is the first prove.

Divide the dough into 10 balls. Roll out a ball, spread the mixture, add a slice of cheese ( I used mozzarella), roll up sealing the ends.

Slit the tops and brush them with oil/butter. Spread sesame generously.

Bake in a preheated oven at 180C for 15-20 minutes till the tops are well browned.
Remove, brush the tops with butter and serve hot.
If you want to store the dough, you can store it in the refrigerator, in an air tight container, wrapped in cling film, for up to 48 hours. This needs to be done after the first prove. When you need to use it, remove from the refrigerator, shape and let it rise again and bake.

For the filling

200 gms of button mushrooms, diced
Half a cup of blanched corn kernels
1 tsp minced garlic
1 medium onion chopped very fine
Salt to taste
Half a tsp of pepper powder
Half a tsp of oregano
A pinch of rosemary
1 tbsp olive oil/vegetable oil

Heat the oil in a non stick pan and add the garlic and onion. Let them saute till browned and then add the mushrooms and corn. Let the water dry completely. Season with salt, pepper, oregano and rosemary. The filling is ready to use.