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Chutney Cheese Herb Rolls
Program: Convection
Cook Temp: 180°C
Cook Time: 15 mins
Ingredients:
For the roll:
- 250 gms All purpose flour
- 10 gms Yeast
- 20 gms Sugar
- 5 gms Salt
- 10 gms Butter
- 100 ml Water
For the Chutney:
- 1 cup Coriander
- ½ cup Coconut grated
- 1 tsp Ginger, grated
- 3 nos Green Chillies
- Salt as required
- 1 tbsp Sugar
- 1 tsp Tamarind
- 20 ml Water
- 15 gms butter
Preparation:
For the Chutney:
- Add all the ingredients under chutney to a jar and grind to a smooth paste.
For the Roll & Assembling:
- Preheat the oven at 180°C
- In a small bowl add yeast, 10 gms sugar, 10 ml water and ferment for 10 mins.
- In another bowl add the flour, fermented yeast and mix.
- Then add water and knead into soft dough. Add the salt and butter to the dough. Place the dough in a bowl, cover with a damp cloth and ferment it for 30 mins.
- Knock back and roll the dough into a rectangle, spread the chutney all over the rolled dough and roll from one end to another forming a log.
- With the help of a thread cut the bread log into roundels and place them in a square greased baking tin.
- Milk wash the rolls and grate some mozzarella cheese over and bake for 15 mins or until golden brown.
