Today morning was quite depressing as I woke up with a spitting headache and the outside weather was even more depressing as it was foggy, with a visibility of about 5 meters. I just made some Maggi with veggies for me and S and after sending him off to office I was wondering what to cook for lunch.. but just did not feel like getting up and cooking. I wanted to recharge myself in someway but today was not the day. I read my post on feel good hormones here and here and I felt a little better. After cooking some stuffed paratha for the younger one I felt much better so I decided to bake.
And I must say, I am elated after making these rolls and why should I not be? Every time I work with yeast it turns out to be most happening and satisfying experience, an experience that I look forward to. The aroma of freshly baked bread in the kitchen is always heavenly and I was missing it so much.. I have always found baking a bread therapeutic in cheering me, what’s your take on that?
The roll turned out scrumptious with a feather light sponge and an absolutely tasty and spicy filling, just perfect to make me feel at the top of the world.
I was quite excited in using the new entry into my kitchen the Very Hot Peri Peri sauce, this is a South African sauce and is available in various categories but I opted for the very hot. If you get a chance to visit Inorbit Mall in Malad, Mumbai, do visit the Nando’s Peri Peri Restaurant.
Ingredients ( makes 8)
4 cups APF and more for dusting
3 tsp. active dry yeast
2 tbsp. sugar
1-1/4 cup luke warm milk
1 tsp. salt
3 tbsp. butter
3 large garlic pods crushed
3-4 spring onion whites
2 spring onion greens
2 tsp. very hot peri peri sauce
1/3 cup sweet corn
1/3 cup frozen peas/ blanched peas
100gms cottage cheese cubed
salt to taste
1 tsp. chilli pwd.
1 tsp. coriander pwd.
1 tsp. Oregano
For the Filling
Heat 2-3 tsp. oil and add crushed garlic to it and sauté, do not let it brown, add the spring onion white and salt to taste and sauté again. Now add the peri peri sauce and mix.
Add the corn and peas and sauté. Also add the cottage cheese. Mix the spring onion greens, oregano, chilli pwd and coriander pwd into the mix and cook till the filling is dry. Cool it.
For the Dough
Proof the yeast in luke warm water and sugar.
Heat the milk luke warm and add the butter to it.
In a food processor jar with the kneading attachment, take the APF, salt. Add the yeast solution and milk gradually and knead for about 2 mins.
Remove on the dusted floor and knead more for about 5-6 mins to produce the gluten. The dough is sticky so keep dusting your hands but avoid adding flour to the dough else you will land up having a dense roll.
Grease a bowl and the dough, cover it with a cling film and rest it in a warm place, let it double in volume. You can check this in detail here. Meanwhile make the filling.
Punch down the dough and roll it into a square shape on a dusted floor and cut it into 8 equal parts.
Fill each part with 2-3 tsp. of filling and close it from all sides and shape it like a ball.
Place the balls on a greased baking tray, cover it with a cling film and let it double in volume.
Bake it at 350F/ 180C temperature for 20-25 mins or till the crust turns golden in colour and when tapped produces a hollow sound.
Cool on a wire rack and serve with some butter and cheese spread.
Sending this to my event ‘Only’- Cooking with Bread.