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.
PS: To get good results on your baked items, always use kitchen weighing scale instead of measuring cups and spoons.
|Tin Size||10×12 Tin|
|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.
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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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- 300 gm Whole Wheat Flour
- 100 gm All Purpose Flour
- 50 gm Fine Unroasted Semolina Chiroti rava
- 1 tbs Garlic Powder
- 1 tsp Active Yeast Alternative Dry Yeast
- 270 ml Water
- 1 tsp Sugar
- 1 tsp Salt
- 1 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.
Super recipe. Tried it out
I tried and it was sooper hit. Thank u so much for the healthy recipe. And the extra dough turned into a delicious snack pizza..
Thanks a bunch for your kind words.
Made these for breakfast today. Turned out nice. Used Ajwain instead of garlic powder in the dough. Thank You!
Fantastic Dominica. Thanks for sharing.
Hi Sonia, want to bake for morning breakfast. Can I prepare the dough and keep in the fridge. If yes then when should I keep in the fridge after 1st proofing or after 2nd proofing, thank you.
You can keep the dough in the fridge at any stage.
Hi Sonia, Thanks for the wonderful recipe.
I kept the dough in the fridge overnight after first proofing. Took it out in the morning, the dough had sinked. I left it on counter for 2 hours at room temperature. Filled in the stuffing and baked. It wasn’t soft and light, though it was tasty. Can you please let know what did I miss. The overnight refrigeration seems to have gone wrong somewhere.
The process you have explained/tried is completely wrong. Please follow as mentioned in the recipe.
Hello sonia mam,
I tried this recipe today with exact measurements . Taste was awesome but the bread was soggy from bottom. What can be the reason?
Proofing was proper both time.
Bake it a little longer next time.
Hi sonia ji, thank you for wonderful recipe. I tried it out. It came out well. Happy me thank you
.Thank you for this wonderful recipe. Yesterday I had made it and my family members loved it. Your recipes are so perfect. Thank you once again.
Hii sonia di….first of all thank you for all yummilicious recipes..I tried these rolls taste was good but they stick to baking tray even on parchment paper. What can be reason?
Good quality parchment never sticks. Try using good quality paper.
Can you tell me good brand for parchment paper?
I followed your recipe exactly as given and the results are amazing! Thank you so much for the excellent recipe and the crystal clear instructions!
Just finishing Nixon the flours & other ingredients in exactly the same proportion as mentioned in the recipe. Waiting for the dough to double in volume. Fingers crossed!
I would like to try this. I wanted to confirm if the filling is without any salt and spices? Is it because salt will release water from boiled vegetables?
I have mentioned adding dry spices while making stuffing. Because we have cooked these vegetables so it will not release water. Hope this clears your doubt.
I want to start baking breads at home. I have never done baking before. I do have a Samsung microwave oven with convection. I have gone through most of your blogs. Your detailed explanation has encouraged me to start baking soon.
I have a doubt. In all the recipes you have mentioned the preheating and baking temperature for OTG. I found the convection oven temperature mentioned in the recipe card which is always 20 degree lesser than OTG. I would like to know if I have to keep the preheating temperature as same as OTG or not.
Please do reply so that I can rush to start shopping.
I must say you have very good observation. Generally people skip noticing this difference. We always keep the temperature of convection 20 C lower to Oven’s temperature hence it will apply for preheating as well.
Best of luck and Happy Baking,
Thanks Sonia for your wonderful receipe. My family loved it.
Pleasure is all mine Meenu.
What amount of instant yeast v shud use for ths recipe
It is mentioned in the recipe. Please read the recipe card for the complete ingredient list.
Can we add gluten pwdr? If yes, then how much.
Also, to fold the buns, we have to cover n seal from both sides…..like we do it for sandwich loaf
All the required and necessary ingredients for the recipe are mentioned in the ingredient list already. Please follow the recipe. If you want to add anything or omit any ingredient then final result will vary.
Thanks Sonia. Will surely try this. Can we halve it.
Yes Purba, you can double as well as halve the recipe.
M so keen on trying these rolls. They look so yummy. The only thing I wanted to know is how to bake them. I mean baking with both rods heated or only the bottom rod on.
To bake breads, always use both the heating elements ( top and bottom)
Hey Sonia if replacing semolina what would be a best option?
Could i just increase the AP flour to 50gms?
Yes, you can replace semolina with APF or WWF is the same proportion.
Can we just use apf n if so how much. My daughter dont like semolina added to buns
You can make these rolls with Apf only. Use 450 gm of flour in total and adjust the water amount accordingly.
Hi Sonia yummy and healthy recipi.
Just a question can we substitute any other flour for all purpose flour.
You can use semolina instead of using Apf.
Your recipes are very well written and I admire you for the details provided. I was so skeptical in following recipes from Indian blogs due to inadequate instructions since I had tried few bread recipes and failed. I had a notion that only Westerners provide detailed recipes with elaborate information. I am happy I found your blog. Keep up the work and God bless you!
Every word of your message has filled me with enormous energy and positivity. Nothing is more fulfilling than to know that the work you do is liked by people. I thank you for making my day and I ensure that I will continue to better myself in all aspects.
Thanks for reading my blog
Looks wow. Let’s try this
Sounds Great. Let me know the results.
Here stuffing will be raw or we need to fry?
Dear Archana, I have written every step in the recipe. Please go through with it.
Hi Sonia, I love your blog with the eggless baking.
I am in North America, have a cooking range with oven. I am comfortable using the big oven for regular baking rather than the OTG.
My oven is Fahrenheit, I wanted to know I should preheat and bake at 400 F for 20 minutes.
How about using the following calculator: https://www.fahrenheittocelsius.com/