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Savoury Bread Rolls
By : Rehana KhambatyServings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat � cup water till warm.
- Sprinkle in � tsp. sugar and the yeast.
- Keep aside for 10-15 mins. till frothy.
- Heat remaining water.
- Remove from fire and mix in remaining sugar, margarine and salt.
- Mix in tomato juice, carrot, onion, chilles, coriander and garlic.
- Add yeast mixture to tomato mixture. Sift flour.
- Gradually add sifted flour to tomato-yeast mixture, beating well as you add.
- After all flour has been incorporated into the liquid, knead dough on a floured board for 5 mins.
- Put dough in a bowl and cover with a damp cloth.
- Let it rise for 45 mins. till doubled in size.
- Take half the dough and roll out with the help of some flour into a round less than 1/4� thick.
- Cut into size triangles with a sharp knife.
- Sprinkle each triangle and roll up with the wider end first to the point of the triangle.
- Make the other rolls in the same way. Let rolls rise for a further 15 mins.
- Grease a baking tray with a little oil.
- Place rolls on tray with point down.
- Curve each roll slightly to form a crescent.
- Bake in a pre-heated oven for about 15 mins. till rolls are browned.
- Serve hot with plenty of butter.
Ingredients:
3 � cups - plain flour
� cup - water
� cup - tomato juice
� cup - margarine or butter
100 g - grated cheese
2 tsp - sugar
1 tbsp - minced green chillies
2 � tsp - dry yeast
1 tbsp - chopped coriander leaves
1 tbsp - grated carrot
1 tbsp - grated onion
3 cloves - garlic, crushed
oil for frying
3 � cups - plain flour
� cup - water
� cup - tomato juice
� cup - margarine or butter
100 g - grated cheese
2 tsp - sugar
1 tbsp - minced green chillies
2 � tsp - dry yeast
1 tbsp - chopped coriander leaves
1 tbsp - grated carrot
1 tbsp - grated onion
3 cloves - garlic, crushed
oil for frying
