Breads & Wraps

January 7, 2019
4 Ways Stuffed Bread Rolls

DIFFICULTY: Moderate
Makes 12 pieces per variant
Preparation and cooking time: 2 1/2 hours per variant


Ingredients:

Malunggay Chicken Curry Rolls:
½ tablespoon + 1 teaspoon instant yeast
½ cup warm fresh milk
1 tablespoon white sugar
1 cup malunggay leaves, chopped
1½ cups all-purpose flour
2 pieces eggs
¼ cup butter
½ teaspoon salt
Leftover chicken curry filling, sliced into bite sized pieces

Carrot Caldereta Rolls:
½ tablespoon + 1 teaspoon instant yeast
½ cup warm fresh milk
1 tablespoon white sugar
1 cup carrots, finely grated
1½ cups all-purpose flour
2 pieces eggs
¼ cup butter
½ teaspoon salt
Leftover caldereta filling, sliced into bite sized pieces

Black Sesame Asado Rolls:
½ tablespoon + 1 teaspoon instant yeast
½ cup warm fresh milk
1 cup toasted black sesame seeds
1 tablespoon white sugar
1½ cups all-purpose flour
2 pieces eggs
¼ cup butter
½ teaspoon salt
Leftover asado filling, sliced into bite sized pieces

Garlic Adobo Rolls:
½ tablespoon + 1 teaspoon instant yeast
½ cup warm fresh milk
½ cup butter, divided
1/8 cup garlic, minced
1/8 cup parsley, chopped
1 tablespoon white sugar
¼ cup garlic powder
1½ cups all-purpose flour
2 pieces eggs
½ teaspoon salt
Leftover adobo filling, sliced into bite sized pieces

Procedure:

Malunggay Chicken Curry Rolls:
1. In a bowl, dissolve yeast in warm milk and allow to activate. To help activate yeast (it should look foamy), place in a warm area.
2. Mix in sugar, malunggay leaves, and flour until well combined. Add eggs, butter, and salt.
3. Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until dough comes off from the bottom and sides of the bowl.
4. Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
5. Make a long rope and rest in a warm place for 30 minutes.
6. Cut out portions, flatten, and place chicken curry filling inside. Rest in a warm place for 25 minutes.
7. Bake at 190˚C for 15-20 minutes.

Carrot Caldereta Rolls:
1. In a bowl, dissolve yeast in warm milk and allow to activate. To help activate yeast (it should look foamy), place in a warm area.
2. Mix in sugar, grated carrots, and flour until well combined. Add eggs, butter, and salt.
3. Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until dough comes off from the bottom and sides of the bowl.
4. Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
5. Make a long rope and rest in a warm place for 30 minutes.
6. Cut out portions, flatten, and place filling caldereta inside. Rest in a warm place for 25 minutes.
7. Bake at 190˚C for 15-20 minutes.

Black Sesame Asado Rolls:
1. In a pan over medium-high heat, toast the black sesame seeds until fragrant.
2. Place toasted black sesame seeds in a food processor and blitz into a powder. You may also use a mortar and pestle.
3. In a bowl, dissolve yeast in warm milk and allow to activate. To help activate yeast (it should look foamy), place in a warm area.
4. Mix in sugar, black sesame powder and flour until well combined. Add eggs, butter, and salt.
5. Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until dough comes off from the bottom and sides of the bowl.
6. Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
7. Make a long rope and rest in a warm place for 30 minutes.
8.Cut out portions, flatten, and place asado filling inside. Rest in a warm place for 25 minutes.
9. Bake at 190˚C for 15-20 minutes.

Garlic Adobo Rolls:
1. In a bowl, dissolve yeast in warm milk and allow to activate. To help activate yeast (it should look foamy), place in a warm ar ea.
2. In a pan, melt ¼ cup butter and add minced garlic and parsley. Cook on low heat for a few minutes. Let cool.
3. Mix in sugar, garlic powder, and flour until well combined. Add eggs, butter, and salt.
4. Knead at low speed for 4 minutes. Knead at medium speed for 5 minutes until dough comes off from the bottom and sides of the bowl.
5. Place on a floured surface, cover with plastic and allow to rest in a warm place for 1 hour.
6. Make a long rope and rest in a warm place for 30 minutes.
7. Cut out portions, flatten, and place adobo filling inside. Rest in a warm place for 25 minutes.
8. Brush cooled butter mixture on top of the rolls.
9. Bake at 190˚C for 15-20 minutes.