1 tsp - soy sauce or Tomato puree (it not using soy sauce, add 1/2 tsp - slat to taste)
How to Make Rose Rolls
Dilute 1 tsp active dry yeast with 5 tbsps warm water and 3 tsps sugar. Gently stir well. Let it stand for 15 minutes, until it fermented / well risen and doubled in quantity (see the photo
For the dough:
Melt 2 tsps butter in 50 ml medium hot milk and keep aside.
Place 2 cups of flour in a large bowl (or first add 1.5 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt.
Make a well in the centre, and pour milk - butter mix and fermented yeast mixture. Knead into a dough.
Sprinkle 1 - 3 tbsps of reserved milk if required until you have a soft moist dough that can be handled well and soft.
Turn out onto a floured surface, and knead for at least 10 minutes.
Return to the bowl, cover with a wet towel (wet towel and dough should not touch each other) and let rise until doubled in size, about 1 to 1.5 hours.
For the filling:
Heat oil in a pan. Add chopped onion and fry until golden brown. Add finely chopped vegetables (or minced meat). Stir fry for 5 minutes on a low heat. Add soy sauce and mix well. Cover with a tight lid and cook on a medium to low heat for 10 minutes. Adjust salt to taste. Keep aside to cool for 10 minutes.
2 nd stage:
Punch the dough down. Turn onto a floured surface; cover and let rest for 15 minutes.
Divide the dough into 9 -11 sections and shape them into neat balls.
Now you can start shaping the Roses. Roll out each ball to about 4 inch diameter.
Brush a bit of butter on the circle of dough. Make 4 diagonal slits, leaving the centre intact.
Add your filling in the centre.
Take one of the sections and cover the side of the filling with it.
Take the opposite side's section and cover the other side of the filling with it.
Repeat with the two last sections.
Pinch the dough on the side to seal it (or use your creativity to make rose petals).
Repeat until all rose-rolls are ready.
Place the prepared rolls on a greased tray.
Pre-heat your oven to 180 C. Brush each rose gently with egg yolk mixed with a tsp of milk. Sprinkle with sesame seeds.
Bake for about 15-20 minutes or until tops are golden and rolls are ready and golden colour.
Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft.
These can be served as is, with a chutney of choice, or as an accompaniment with any meal or soup.
Recipe Courtesy: Niya's World
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.