Mushroom Rolls

A roll is a British savory pastry snack popular in European Countries. In addition to being sold at retail outlets, they are also available from bakeries as a take-away food item. A miniature version is popular as a buffet or party food. The basic composition of a roll is generally a filling of meat or any savory things are rolled between these puff pastry sheets and baked with egg glazed or milk on top. They can be served either hot or cold. 

These Mushroom rolls is so light and uses much lesser amount of butter than the original puff pastry recipes and that is why I like it to have it in my morning breakfast as often as possible. It is one of the most quick and easiest recipes to make. So for this Foodie Monday BlogHop theme of Baking prompt me to share this recipe with you all.

Cuisine: British

Serves- 12 to 14

Preparation Time: 30 minutes

Cooking time: 3o minutes

Ingredients:

• 2 cups All purpose Flour
• ½ cup warm milk
• ¼ cup Extra Virgin Olive Oil
• 1 teaspoon each of sugar and salt
• 1 teaspoon active dry yeast
• 7 teaspoon of butter for layering

For the Filling

• 500gms mushrooms
• 1 large onion
• 1 teaspoon ginger shredded
• 1 teaspoon of garlic finely chopped
• 1 medium size tomato finely chopped
• 2 green chilies finely chopped
• ¼ teaspoon turmeric
• 1 teaspoon garam masala
• salt to taste
• 1 teaspoon of Olive oil 

Let’s learn how to make Mushroom Rolls

•  Wash and chop the mushrooms and pat them dry.
• Take a pan and add olive oil and once it is hot, add the chopped green chillies and chopped onions. Sauté till the onions becomes brown.
• Add the chopped ginger and garlic and sauté for a minute. Add the chopped tomatoes and the gram masala. Sauté till the tomatoes become mushy .Add salt and turmeric powder.
• Add the chopped mushrooms and cook on high flame for 4 to 5 minutes till the mushrooms are cooked and dry. Take off from heat and let it cool.
•  Now dissolve the yeast along with the sugar in warm water. After 5 minutes you will notice bubbles coming from the yeast. Now you know your yeast is ready to be used.
•  Take a deep bowl and mix salt with the all purpose flour. Make a well in the center of the flour and pour the yeast mixture. Add the olive well and start kneading the dough with required amount of warm milk to make soft dough. Make sure that it is not sticky.
•  Wrap the dough in a cling film and keep in the refrigerator for minimum half an hour.
•  Now take out the dough and divide it into eight equal parts. Now dust the kitchen top with flour and take one part of the dough and roll in the shape of a thin chapatti or flat bread. Apply a teaspoon of butter over it and keep aside. Repeat the same for the rest of the dough and keep stacking it bone over the other applying butter over each chapatti. Do not apply butter on the top layer.
•  Now roll these stack of chapattis  together to make about a 10 inch diameter round which is quite big in size so you have to use your kitchen counter for this purpose. Now with the help of a pizza cutter divide the circle into 12 to 14 equal halves.

• Now preheat the oven to 180 degree.
• Place 1 tablespoon of fillings on the wider side and fold both the sides and starts rolling from the wider wedges to the tip. Repeat the process for rest of the rolls and let them rest for minimum 15 minutes .

•  Arrange them nearly in rows on a greased baking sheet, leaving a little space between pieces. Bake in a preheated oven at 180 degree for about 15 to 20 minutes or until golden brown. Serve warm with an Orange Juice and enjoy this for your breakfast.

The pastry recipe has been adopted from http://www.yogurtland.com/2006/11/22/feta-rolls/