Eggless Sweet Rose Rolls

Yesterday I saw these beautiful stuffed bread rolls on facebook. One of my friends on face book shared this. I at once visited the blog for the recipe. The blog is Fauzia's Kitchen Fun and the recipe was wonderful. Though my rose rolls are not as cute as Fauzia's, they are still pretty. I used a sweet coconut and mawa filling and made the rolls eggless. They were very soft and the filling complimented the roll very well.

Recipe Adapted From Fauzia's Blog

Makes 8 Rolls

Ingredients:

For The Dough:

Flour-2cups

Salt-1/2tsp

Powdered Sugar-1tsp

Instant Yeast-1/2tbs

Curd-1/4cup

Baking Soda-1/4tsp

Oil-2tbs

Warm Water-1/2-3/4cup

For The Filling:

Grated Coconut-3/4cup

Khoya/ Mawa-75gm

Palm Sugar-1/4cup

Crumbled Paneer-1/2cup

Chopped Walnuts-1tbs

Chironji-1tbs

Vanilla Essence-1tsp

Milk-1/2cup

Milk-For Milk Wash

Sesame Seeds For Topping

Procedure:

For The Dough:

1. Mix flour, yeast, salt, sugar in a bowl.

2. In a small bowl add curd and baking soda and keep it aside for 5 minutes. The curd will become bubbly.

3. Add oil and whisk well. Add this mixture to the dry ingredients.

4. Add warm water little by little to form a soft pliable dough.

5. Knead the dough for 8-10minutes until soft, smooth and elastic.

6. Place it in a bowl and cover with a damp cloth.

7. Keep it aside for 1 hour.

For The Filling:

1. In a sauce pan combine all the ingredients and cook until the mixture becomes dry.

2. Transfer to a plate and allow it to cool.

3. Make lemon sized balls out of it.

Preparing the Rolls:

1. Knock the air out of the dough.

2. Pat it into a circle on your counter.

3. Divide it into 8 equal parts.

4. Roll each ball into a ball.

5. Roll out the ball into a 10cm disc.

6. Make 4 cuts on the disc. Place the filling in the centre.

7. Make the rose as shown in the picture. Pinch ends so that they don't open while baking. 

8. Arrange them on a greased baking tray and keep it aside for 15-20minutes.

9. Preheat oven to 175C.

10. Brush the rolls with milk and sprinkle sesame seeds on top.

11. Bake them until golden. It will take 20-25minutes. 

12. Cool on wire rack.

13. Serve them warm or at room temperature.

The dough after 1 hour.

Divide into 8 equal parts.

Roll each portion into a ball.

Roll each ball into a disc. Make four cut marks.

Place the filling in the centre.

Wrap one portion over the filling.

Wrap the opposite portion on top of the previous wrap.

Now bring the third side around the second layer.

Bring the final side around and pinch ends to seal.

Arrange on a tray and set it aside for 15-30minutes.

Brush with milk and sprinkle sesame seeds on top.

Bake until golden and serve.

Linking this to Yeastspotting.