Breads…my one true love…i just love eating them. It could be made from any kind of flour, all purpose or whole wheat or rye…with oats or seeds or just plain..i love them all. Its no wonder that whenever we travel abroad..i just stare at the various boulangeries and order all the breads one by one and..well eat them. The aroma is just so heavenly and inviting isnt it?? This is what i look to create in my small kitchen. I keep experimenting with different type of breads / rolls and try and make them with different stuffings..today i write about a flavourful stuffing with cottage cheese and sweet corn. Here is my Cottage cheese stuffed dinner rolls with sweet corn.
If you ask any of my friends or if you have been following my instagram journey..it would come as no surprise that i bake breads loafs or buns or rolls quite often. My heart just longs for baking savoury kinds of breads ( i have even dreamt about them :D). I tend to ramble when i start talking about breads 😉
My Trip to Boulangerie
Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my… the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple…just 3 things on a bread and yet so much flavour.
Bagelstein also offered a variety of bagels and converted them into mouthwatering sandwiches..Being vegetarians we could only have one kind of sandwich filling – Cream cheese, salad leaves and roasted vegetables…but wow..how does it matter..simple and tasty..that’s how it was. The boulangerie also sold different variety of sourdough breads which we picked up and had for lunch and dinner..yup we are like that !!!
Why cottage cheese stuffed dinner rolls??
Coming back to reality…with a toddler at home, i am always looking at healthy options which are homemade to give her as a snack. These cottage cheese stuffed dinner rolls with sweet corn is an excellent way to get some protein and vegetables into my daughter.
My go to recipe for bread loaf or rolls is this one : Rosemary Rolls . Most of my bread recipes are a variation of this one…in this post i have mentioned the ingredients of the bread dough and have followed the recipe to shape them. You can also have a look at this Video for shaping the rolls.
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1.20 hours |
| Servings |
nos
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- 1 tbsp Oil
- 1 tsp Salt
- 2 tsp sugar
- 1 tsp Dry yeast
- 3/4th cup warm water
- 2 cups Maida (all purpose flour)
- sesame seeds / til (for garnish on top)
- 250 gms Paneer (cottage cheese)
- 2 nos Finely chopped onions
- 1/4 cup sweet corn kernels
- Salt (according to taste)
- 1 tsp Jeera / cumin powder
- 1 tsp Dhania / coriander powder
- 1 tsp Turmeric powder
- Chilli powder (according to taste)
- 1 tsp Aamchur power / dry mango powder
- Chopped coriander leaves: for garnish
- 1 tbsp oil for sauteing
Ingredients
for the bread dough
For the filling
|
|
- Heat oil in a wok or kadhai
- Add the onions and saute them till they are pink in colour
- Once the onions are cooked, add the sweet corn and mix well
- Now add the salt and different masala powder and mix well
- Cover and cook for a couple of minutes at a low flame
- Add crumbled paneer (cottage cheese) and mix well
- Cover and cook for a couple of minutes
- Add chopped coriander for garnis, remove from heat and set aside to cool
- Follow the instruction and the ingredients mention above to make a bread dough (without the rosemary)
- Let it proof for about 45 - 60 mins or till the dough doubles in size
- Knock down the air in the dough and make 6 equal portion of the same
- Pat each dough roll flat, place 2 - 3 tsp of the filling in it
- Get the edges of the flattened roll towards inside and cover the filling to form a seal
- Place the seal side of the dough on the platform and using your fingers and palm..slowly roll the dough into a tight roll
- Place the roll in a greased pan and repeat the process with all the dough rolls
- Once all the dough rolls are placed in the greased pan, cover with cloth and set aside for 20 -25 minutes for the rolls to double in size
- Pre heat the oven /OTG to 200 Degree Centigrade
- Brush the rolls with egg yolk or milk and sprinkle the sesame seeds on top
- Once the oven is preheated, place the rolls in the oven to bake
- Bake for 15 minutes or till the top of the buns get a golden colour
- Remove the rolls and immediately brush some salted butter on them
- Remove the rolls with a spatula and leave them to cool on a cooling rack
- Once they are cool or at room temperature, have thes rolls as is or with a little tomato sauce