Thursday, January 28, 2010

Spicy Carrot, Spring Onion, & Black Sesame Rolls

After many many months I am back to baking regularly - breads, cookies, cakes, bakes, you name it!! Somehow I think winter and baking go really well together. The other day I had planned on Pav-Bhaji for dinner. Though I generally make my own pav bread - the store bought rolls just don't cut it - I wanted a to try a more nutritious version of the same. After a bit or research and some creativity, here is what I came up with!!
1/2 cup milk, warm
1/4 cup buttermilk
1 sachet active dry yeast
1 cup grated carrot
6 spring onions, chopped fine
1/5 cup corn meal, fine
2 cups wholemeal flour
2 tsp salt
11/2 tsp cumin
1 tsp paprika
3-4 tbsp butter
1 tbsp black sesame seeds

  1. Pour the warmed milk into a bowl. Stir in the yeast, let proof.
  2. Measure the flours, salt, spices and butter into a large mixing bowl. Rub in the butter until the lumps have vanished, then add the carrot, onions, buttermilk, yeast and milk, stir well and leave for 10 minutes.
  3. With well-oiled hands and on an oily surface, knead the dough for 10 seconds, then return to the bowl. Leave for 10 minutes. Knead twice more at 10-minute intervals.
  4. Cover the dough, leave for 45 minutes, then divide into six equal pieces. Shape into balls and leave to rise on a tray lined with nonstick baking paper until risen by half.
  5. Heat the oven to 425F, brush with water, sprinkle with seeds and bake for 25 minutes.
Though I made these for pav-bhaji , these rolls are perfect for burgers. They are beautifully soft, with a lovely dense texture, which of course makes them rather hearty. Needless to say they are nutritious, tasty, and will perk up any packed lunch. Baked in a smaller size, they would make lovely mini-burgers or canape bottoms for any party too. They go out to Jamie @ Life's a Feast for Bread for a Birthday Party, the January theme for Bread Baking Day created by Zorra of Kochtopf!

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  1. Looks crunchy Apu! would'nt have believed it, you made it with carrots?

  2. Ruchika, the tops of the rolls were wonderdully crusty, but the fresh grated carrots made the inside of the roll dense and soft. Thanks for stopping by :)


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