Stuffed Bread Rolls With Pumpkin, Onion & Cheese Recipe
Stuffed Bread Rolls with Pumpkin, Onion & Cheese Recipe is a wonderful way using Pumpkin as a filling stuffed inside a fluffy whole wheat bread. Serve it along with fresh fruits and a cup of Espresso Coffee.
Stuffed Bread Rolls with Pumpkin, Onion & Cheese Recipe is a wonderful way of using Pumpkin as a filling stuffed inside a fluffy whole wheat bread. The pumpkin filling has a hint of nutmeg and sauteed with caramelized onions.
Serve the Stuffed Bread Rolls with Pumpkin, Onion & Cheese Recipe in breakfast along with a bowl of Fresh Fruits and a cup of Espresso Coffee.
If you are looking for more Baked Recipes, here are some that you can try in your kitchen:
30 M
45 M
75 M
4 Servings
Ingredients
-
For the bread roll
- 1 cup Whole Wheat Flour
- 1/2 cup All Purpose Flour (Maida)
- 1/4 cup Butter (Unsalted) , softened
- 2 tablespoons Active dry yeast
- 2 tablespoons Sugar
- Salt , to taste For the filling
- 1 cup Kaddu (Parangikai/ Pumpkin) , grated
- 1 Onion , sliced
- 4 cloves Garlic
- 1 tablespoon Fresh cream
- 1 teaspoon Nutmeg powder
- 1 teaspoon Red Chilli flakes
- 1 sprig Fresh Thyme leaves
- 2 tablespoons Milk
- 2 tablespoons Cheese
- Salt , to taste
How to make Stuffed Bread Rolls With Pumpkin, Onion & Cheese Recipe
To begin making the Stuffed Bread Rolls with Pumpkin, Onion & Cheese Recipe, firstly preheat the oven to 180 degree Celsius for 10 minutes.
*To make the bread roll:
In the meantime, mix all the above ingredients listed to make the dough including whole wheat flour, active yeast, all purpose flour, butter, sugar except salt. Using your hand, mix the butter with flour and make a crumble mixture.
Then, slowly add water and knead it into a soft dough, take out the dough onto a kneading surface, and keep stretching the dough with the help of your palm. Keep kneading till it is stretchy and soft.
Once done, roll it into a ball and place it in the mixing bowl itself, cover it using a damp cloth and keep it a warm place. Rest the dough till it rises double of its size.
*To make the stuffing
Pressure cook the pumpkin with little water, salt, nutmeg powder and pumpkin for 3 whistles. Release the pressure naturally. Once done, smash the pumpkin to a smooth paste.
Heat a non-stick pan with oil, add garlic, and sauté onions till the onions turns soft.
Next, add the pumpkin paste. Season it with thyme, red chilli flakes, salt and pepper. Later add some milk and cheese and stir. Keep it aside.
*To roll the bread
Punch the dough and knead for few minutes. Divide the dough into equal medium sized balls.
Roll the dough little, to a rectangular shape, brush some oil, place a spoon of the pumpkin filling on one of the sides.
Roll it over and seal the open end by pinching it with your finger. Keep it on the baking tray greased with butter and rest it for 5 minutes.
Brush the bread with milk and bake it for 30 minutes. Once it is done take it out and brush it with honey and bake it for 15 more minutes till it is golden brown.
Serve the Stuffed Bread Rolls with Pumpkin, Onion & Cheese Recipe in breakfast along with a bowl of Fresh Fruits and a cup of Espresso Coffee.
