Love Subway sandwiches? I do. Those freshly baked long bread loaves and filled the stuffing looks just too good to eat. However, I just hate the stuffing squeezing out and the sauces sticking to the sides of your lips. In the end, you are left with only the bread and the stuffing and sauces are gone.
Ok, here is the ironical thing. My kid generally does not eat vegetables, but when it is a subway sandwich, he finishes everything in a jiffy. And this lets me think, why not make subway style sandwiches for him for his tiffin.
But what about the messy part of the subway sandwich and that too in the school. The pita bread sandwich that I made partially solves the problem, but I needed a more robust solution.
A foodie child and an experimental baker mom is certainly a deadly combination. I had to give a subway sandwich to my child in his tiffin but only after fixing the problem. I have different types of breakfast rolls recipes on my blog but this was supposed to be different. My stuffed dinner rolls and stuffed vada pav recipe were my inspiration.
What if, if I put all the stuffing in the dough while shaping and then bake? Prepared the dough, cooked the stuffing, shaped the rolls, and baked. Sounds easy, you bet. Messy part gone, serve them in your child tiffin.
|Oven Temp||200 °C|
|Baking Time||20 min|
|MW Convection Temp||180 °C|
|Baking Time||20 min|
|Cooling Time||10 min|
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Let’s prepare the dough for savory breakfast rolls
Let’s start with kneading.
For savory breakfast roll dough, I have used the combination of wheat flour, all-purpose flour, and unroasted durum semolina. In the market, you will find three varieties of durum semolina viz. regular, medium and small. For this breakfast bread rolls, I have used small semolina. Small semolina is also known as “Chiroti Rava” or “Bansi Rava” or “Khaja”.
The ratio of these flours is mentioned in the ingredient list below.
For those who want to know the complete kneading process, must read my basic dough recipe.
For breakfast bread dough, take approx 50ml of lukewarm water and mix sugar and yeast in it. The water used here is part of the total water mentioned in the recipe ingredient list. Let the yeast mixture rest for 5 minutes and it should froth, else replace yeast.
In a kneading bowl add flours, salt, and garlic powder. Add activated yeast solution to it and start kneading the dough by adding water little at a time. For me, the total water amount consumed was 270 ml (including water used for yeast). This amount can vary in your case based upon the quality of flour you are going to use and weather conditions. What we need is a soft and little sticky dough, hence add water accordingly.
Once you bind all the ingredients, take the dough out on a lightly dusted surface. Add one tablespoon of oil to it and start kneading until you get a smooth, non-sticky and elastic dough. It will roughly take 5-7 minutes. Place the dough in a greased bowl and cover it with a kitchen towel. Place it any warm and dry place until it doubles in volume.
Stuffing for breakfast roll recipe
While our dough is kept for the first rise, let’s prepare the stuffing. All the ingredients for stuffing are given in the ingredient list below with exact measurements. Keep all the ingredients handy.
For stuffing, heat a pan. Add oil, onions, and sauté for 2 minutes. Add all the chopped vegetables and dry spices. Sauté for 2 min and switch off the flame. Transfer the prepared stuffing to a bowl and let it come to room temperature.
Once the dough is double in volume, punch it to release the air. While punching, try to be gentle with the dough and little force can impact the gluten structure. After punching, do not knead the dough. Gently fold it and take it out on a lightly floured surface.
Divide the dough into six equal portions. Roll each portion in oval shape as shown in the picture. The thickness should be ½ inch.
Keep the prepared stuffing the center (lengthwise). If you love cheese, then you can add grated cheese with the prepared stuffing as well.
Take a baking tray lined with parchment paper of aluminum foil. Place all the shaped and stuffed rolls on the baking tray and cover with kitchen towel. Let these rolls rest for minimum 30 minutes before baking.
Meanwhile, keep the oven for preheating at 200 °C. Many people ask me about which oven to buy. Read my article on the best oven to buy in India and help yourself.
Let’s bake our Savory breakfast rolls
After 30 minutes of resting, brush the rolls with milk and sprinkle mixed herbs. Bake these rolls in the preheated oven at 200 °C for 20 minutes. Baking time can vary oven to oven. So bake the rolls until you get golden brown color on the crust.
When baked, take the tray out from oven and brush the rolls with melted butter. It will not only give glaze to the roll but also help to soften the crust.
Transfer the baked breakfast rolls to a cooling rack. Allow them to rest for 10 minutes and then serve with your choice of sauce or dip.
I don’t prefer any dip or sauce with these stuffed breakfast rolls. I just need a cup of ginger tea along with these rolls and no one around J . Since the day I have started baking these rolls at my place, now these are like “Must bake” thing once in a week at my home.
Buy Tools and Ingredients used in this recipe
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- 1/2 cup Potatoes Boiled Mashed
- 1/2 cup Peas Boiled
- 1/2 cup Onion Diced
- 1/3 cup Corn Boiled
- 1/3 cup Bell Pepper Diced
- 1/2 tsp Salt
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Dry Mango Powder
- 2 tbs Oil
- Add sugar, water, and yeast in a bowl. Stir it and let it rest for 5 minutes.
- In a kneading bowl add flours, salt, and garlic powder. Start kneading by adding activated yeast solution and water little by little. Make soft and sticky dough.
- Add one table spoon of oil to it and start kneading until you get smooth, non-sticky and elastic dough.
- Place the dough in a greased bowl and cover it with kitchen towel. Place it any warm and dry place until it doubles in volume.
- Once the dough is double in volume, punch it to release the air.
- Divide the dough into six equal portions. Roll each portion in oval shape as shown in the picture.
- Keep the prepared stuffing the centre (lengthwise).
- Fold all the edges towards centre and properly seal it. Place all the rolls on a greased or lined baking tray. Cover with kitchen towel and rest for 30 minutes.
- Preheat the oven to 200 °C.
- After 30 minutes of resting, brush the rolls with milk and sprinkle mixed herbs.
- Bake these rolls in the preheated oven at 200 °C for 20 minutes.
- When baked, take the tray out from oven and brush the rolls with milted butter.
- Any change in the ratio of flour can change the texture of the final bake. Make changes as per your convenience.
- You can use any kind of veg or non-veg stuffing. But the stuffing needs to be dry.
- Adding cheese is optional.
- After baking you can use Olive oil as well for brushing.
- Baking time can vary. So bake according to your oven’s behavior.
- These rolls have a shelf life of two days in the refrigerator. Better consume fresh.