Tuesday, 17 January 2012

Baked Bread Rolls


For The Stuffing
2 tsp oil
2 tbsp finely chopped spring onion
with the greens
2 tbsp finely chopped capsicum
2 tbsp grated carrot
1/4 cup shredded cabbage
1/2 cup boiled whole wheat noodles ,
roughly chopped
1/4 cup finely chopped paneer
1 tsp soy sauce
1 tsp schezuan sauce
a pinch of sugar
salt and freshly ground black pepper powderto taste

Other Ingredients
8 whole wheat bread slices
4 1/2 tsp butter for greasing and cooking

For the stuffing

  1. Heat the oil in a kadhai, add the spring onions, capsicum, carrots and cabbage, mix well and sauté on a medium flame for 3 to 4 minutes.
  2. Add the noodles, paneer, soya sauce, schezuan sauce, sugar, salt and pepper, toss gently and cook on a medium flame for 2 minutes. Keep aside.

How to proceed

  1. Remove the crust from the bread slices and roll each using a rolling pin. Cover with a wet muslin cloth and keep aside.
  2. Place 2 tbsp of the stuffing in the centre of a bread slice and roll it up tightly.
  3. Apply some water at the edges and press to seal the stuffing.
  4. Repeat with the remaining ingredients to make 7 more bread rolls.
  5. Apply butter evenly on the bread rolls and arrange them on a greased baking tray.
  6. Bake in a preheated oven at 200ºc (400ºf) for 20 to 25 minutes or till they turn golden brown in colour.

How to pack

  1. Cool slightly, unmould and wrap in an aluminum foil or cling film or pack in a tiffin box.