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Last Updated on 3 months ago

Stuffed Bread Rolls

I was to make these shaped yeasted bread for they were my theme for this week’s blogging marathon.

As I hunted high and low for what I can make I remembered that I had made these Shaped Bread Rolls and there were some shapes that I had not made.

So I decided to make the rosette but I had already made a delicious bread and by the time I reached this spot, spondylosis that I am recently suffering from prevented me and I made these lion house rolls.  The idea was that I will make the rosette once the pain passes but there seems no respite so I guess I have to make do with these lion house rolls.

I made some stuffed Lion House Rolls. They were a brainwave that I had towards the very end of making all the rolls.  I made these stuffed Lion House Rolls with the Pistou to that I had made and some grated processed cheese.

Must say all were very disappointed that I had made so few of them.

How to make Lion House Rolls

Lion House Rolls & Stuffed Lion House Rolls

A delicious soft roll of bread. Since I have made it from strong bread flour its brown in colour. Feel free to use Maida or APF to get soft white rolls.

• Preparation time: 210 Minutes
• Cook time: 60 Minutes

For the Dough:

• 2 Cups Warm water (110-115 degrees)
• 2/3 Cup Milk powder
• 2 Tablespoon Yeast
• 1/4 Cup Sugar
• 2 Teaspoon Salt
• 1/3 Cup Butter
• 2 Egg
• 5-5 1/2 Cup sMaida/ APF or bread flour
• 1 Tablespoon sOil

To make Stuffed Rolls:

• Pistou
• Cheese

Method:
To make the Dough:

• In the large bowl combine the water and the milk powder and stir so the milk dissolves.
• Add the yeast to this mixture then the sugar, salt, shortening, 1 egg and 2 cups of the flour.
• Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.
• Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes.
• The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.
• Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour).
• Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.)
• Cover with plastic and allow to rise in a warm place until double in size.
• Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls.

To make Lion House Rolls:

• You need to roll out the dough in a rectangle or oval.
• Trim the uneven edges and then cut it in small rectangles.
• Lift one of the rectangles in the air stretch it a bit and flip it so that it rolls over the part you are holding. It forms a roll.
• Place it on the greased baking tray with the roll part down.

 For the Stuffed Lion House Rolls:

• Apply some Pistou on the dough.
• Add some cheese and roll up the dough.
• Place it on the greased baking tray with the roll part down.

To Bake the rolls:

• Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Give the rolls an egg wash.
• Bake in a 170 oven( in my case as I use the convection of the microwave to bake it was 160 as my oven has no setting for 170°C for 35 minutes approx) for 15-20 minutes or until they are browned to your satisfaction.
• Brush with melted butter while hot.

Notes:

When I made them again this time for pictures I rolled out the dough in a big circle then added the pistou and cheese. Made a tight roll and then cut it out. I was simpler and just as delicious.

Stuffed Lion House Roll

P.S. Update made them again just so that I can get some pictures but just so that I do not aggravate my pain I rolled out the dough in a big circle. Applied the pistou and cheese. Roll in a tight roll. Cut out in the sizes you need. Arrange on a greased tray cut side up and let it rise for 1-1 1/2  hour. Slather with milk/egg wash and bake till golden brown.

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