Bake this easy Eggless Pumpkin Bread this fall with homemade pumpkin puree.
I made the dough to make Croissants. But I made croissants out of half the dough the other half I made I made rolls.
Basically I followed Nisa Homey’s recipe for the garlic rolls only I made this time a different filling.You can use Nisa’s dough for garlic rolls given here.
Though I have detailed the dough recipe in the croissants here it is once again.
I have tried to describe the method in detail as I could not take detailed pictures. Sorry next time will get my daughters in action.
For the bread:
200 grams Paneer
1 cup lukewarm water
½ tblspn sugar
2 tsp. yeast
2 tblspn oil
½ salts (I used a little more)
4 cups Maida
4 cloves garlic
Coriander, washed and chopped
1 egg beaten
Ingredients for the filling:
3 cloves of garlic, crushed
2 onions finely chopped
About a cup of button mushrooms finely chopped
2 tomatoes finely chopped
1 spring onion greens chopped
½ cup Tomato ketchup/ sauce
½ teaspoon Chilli powder
For the bread:
1. Blend the paneer, yeast, salt, sugar, oil using the lukewarm water. Since my mixer loves making a mess when I load it a little more liquid I used water sparingly.
2. Mix the rest of the water in the yeast mix. In the flour add the grated garlic, coriander and oregano and mix well. Make a well in the centre of the flour mix pour the yeast mix and knead with your hands to make smooth dough. Cover with a wet cloth.
3. Meanwhile get your filling ready.
4. Let it rest for 1-1 ½ hours or till it doubles in size.
5. Divide the dough in two parts.
For the Filling:
1. Heat the oil and drop the garlic in it. Fry till you get a nice aroma.
2. Add the chopped onions and fry till translucent.
3. Add the mushrooms stir.
4. Toss the tomatoes in. stir and cook covered. Till the mushrooms are done.(max 5 minutes)
5. Add the rest of the ingredients and cook uncovered till all the liquid evaporates.
Putting the rolls together:
1. Grease a pan. I used the cooker tin (it is the only aluminium tin of this size that I have ).
2. Roll out the dough in the form of a chapatti using dry flour so that the dough does not stick to the rolling pin.
3. Spread the filling evenly leaving out about ½ inch without any filling. You have to roll the chapatti from the opposite end now.
4. Fold the sides of the chapatti so that the filling does not ooze out, from the opposite side where there is no filling start rolling the chapatti in a firm roll.
5. Cut the roll into 2 inch balls. Arrange the cut sides up.
6. Let it rest for about 20 minutes. After 20 minutes apply egg wash
7. Then bake in a preheated oven at 180°C or 325°Ffor 25 minutes.
8. Cool the bread on a wire rack.
Moral of the recipe don’t try to stuff to many rolls in the pan.Getting it out becomes difficult.