Stuffed Bread Rolls with Pumpkin, Onion & Cheese Recipe
Discover a delightful twist on your usual breakfast with these Stuffed Bread Rolls with Pumpkin, Onion & Cheese. This recipe combines the comforting flavors of roasted pumpkin, caramelized onions, and melty cheese, all nestled inside a soft and fluffy whole wheat bread roll. Perfect for a vegetarian breakfast or brunch, the addition of nutmeg and thyme elevates the filling, making these rolls both flavorful and aromatic. Serve them fresh from the oven with a hot cup of espresso and a side of fresh fruits to start your day on a delicious note.
Cuisine: Continental
Course: World Breakfast
Diet: Vegetarian
Ingredients
For the Bread Rolls:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Butter (Unsalted), softened | 1/4 cup |
| Active Dry Yeast | 2 tablespoons |
| Sugar | 2 tablespoons |
| Salt | To taste |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin), grated | 1 cup |
| Onion, sliced | 1 |
| Garlic, minced | 4 cloves |
| Fresh Cream | 1 tablespoon |
| Nutmeg Powder | 1 teaspoon |
| Red Chilli Flakes | 1 teaspoon |
| Fresh Thyme Leaves | 1 sprig |
| Milk | 2 tablespoons |
| Cheese | 2 tablespoons |
| Salt | To taste |
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Serves: 4-6
Instructions
1. Preheat the Oven:
Preheat your oven to 180°C (350°F) for 10 minutes while you prepare the bread dough and filling.
2. Prepare the Dough:
In a large mixing bowl, combine the following ingredients for the bread roll dough:
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour (maida)
- 2 tablespoons active dry yeast
- 2 tablespoons sugar
- 1/4 cup unsalted butter, softened
Use your fingers to mix the butter with the flour until it forms a crumbly texture. Gradually add water to the mixture, kneading until it forms a soft, smooth dough. Transfer the dough onto a flat surface and continue to knead, stretching it with your palms, until it becomes elastic and smooth. Once done, shape the dough into a ball, place it back in the bowl, and cover with a damp cloth.
Let the dough rest in a warm place for about 30 minutes or until it has doubled in size.
3. Prepare the Stuffing:
While the dough is resting, it’s time to prepare the pumpkin filling.
-
Pressure Cook the Pumpkin:
Peel and grate 1 cup of pumpkin (Kaddu/Parangikai). In a pressure cooker, cook the grated pumpkin with a pinch of salt, nutmeg powder, and a small amount of water. Close the lid and cook for 3 whistles, then let the pressure release naturally. Once done, mash the pumpkin into a smooth paste. Set aside. -
Sauté Onions and Garlic:
In a non-stick pan, heat some oil and sauté 4 cloves of minced garlic. Once the garlic turns fragrant, add 1 sliced onion and cook until the onions are soft and translucent. -
Combine the Filling:
Add the pumpkin paste to the pan with the onions and garlic. Season the mixture with 1 teaspoon of red chili flakes, 1 sprig of fresh thyme leaves, and salt to taste. Stir in 2 tablespoons of milk and 2 tablespoons of cheese. Cook for an additional 2-3 minutes until the cheese melts and the mixture becomes creamy. Remove from heat and set the filling aside.
4. Shape the Rolls:
Once the dough has risen, punch it down to release the air. Knead for a few more minutes to make it smooth again. Divide the dough into medium-sized equal balls.
- Roll each ball into an oval or rectangular shape. Brush some oil on the surface of each dough piece, then place a spoonful of the pumpkin filling on one side.
- Roll the dough over the filling to encase it completely, pinching the edges to seal them shut. Place each stuffed roll onto a greased baking tray, leaving some space between them.
5. Bake the Rolls:
Cover the rolls with a damp cloth and let them rest for about 5 minutes to rise again.
- Brush the tops of the rolls with milk to give them a golden, glossy finish.
- Bake the rolls in the preheated oven for 30 minutes, or until they are golden brown on top.
6. Finishing Touch:
After the rolls are baked, remove them from the oven and brush the tops with a little honey for a slight sweetness. Return them to the oven for an additional 15 minutes to achieve a golden-brown crust.
Serving Suggestions:
Serve your freshly baked Stuffed Bread Rolls with Pumpkin, Onion & Cheese warm from the oven, alongside a bowl of fresh fruits for a balanced breakfast. Pair it with a hot cup of espresso coffee to kickstart your day in the most delicious way!
Tips:
- For a Veggie Twist: You can add other vegetables like spinach, bell peppers, or even mushrooms to the filling for added flavor and nutrition.
- For Extra Flavor: Experiment with different types of cheese like cheddar, mozzarella, or feta to customize the filling to your liking.
- Make-Ahead Option: You can prepare the dough and filling ahead of time. Store the dough in the fridge overnight and let it rise before shaping and baking the rolls the next morning.
Enjoy the perfect balance of savory and slightly sweet flavors in these homemade stuffed bread rolls. They’re a great way to use pumpkin in a new and exciting way, all while enjoying the benefits of whole wheat bread. Perfect for your next breakfast, brunch, or weekend indulgence!
