Chutney Cheese Herb Rolls

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:

1. Preheat the oven at 180°C
2. In a small bowl add yeast, 10 gms sugar, 10 ml water and ferment for 10 mins.
3. In another bowl add the flour, fermented yeast and mix.
4. 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.
5. 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.
6. With the help of a thread cut the bread log into roundels and place them in a square greased baking tin.
7. Milk wash the rolls and grate some mozzarella cheese over and bake for 15 mins or until golden brown.