Last Updated on June 3, 2015 by Chef Mireille
Blogging Marathon #34
Theme: Cooking with Capsicum
September’s We Knead To Bake bread was Khaliat Nahal. Of all the breads done so far, this one was my favorite. Here I had filled these wonderfully soft rolls with nutella and marscapone. This time, I filled these traditional Middle Eastern rolls with a savory filling, perfect to accompany soups or salads.
Yield: 18 rolls
- 1 cup lukewarm milk
- 1 1/2 teaspoons dry active yeast
- 1 teaspoon sugar
- 3 1/2 – 3 3/4 cups bread flour (I used 3 1/2 cups plus 2 tablespoons)
- 1/4 cup dry milk powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 4 tablespoons butter, melted
- 4 tablespoons olive oil
- 1 tablespoon oil
- 1 yellow or red bell pepper
- 1 onion, chopped
- 1 carrot, grated
- 1 ear of corn, kernels removed
- 2 tablespoons sliced almonds
- 4 tablespoons Pecorino Romano cheese, grated
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2/3 cup bell pepper pesto
Using the paddle attachment of an electric mixer, combine 2 cups of the flour with the milk powder, melted butter, olive oil, egg and salt. Mix well. (you can also do it by hand in a large bowl)
In a small bowl, combine milk with 1 teaspoon sugar and mix. Add yeast and give it a quick whisk. Let sit for 5-10 minutes, until foamy.
Add to flour and mix well. Knead for 5-10 minutes, adding more flour 1/2 cup a a time as necessary until you have a dough that is smooth and elastic.
Turn off motor and knead for another 2-3 minutes by hand.
Transfer to a lightly oiled bowl. Cover with plastic wrap and kitchen towel.
Leave to rise until doubled in size, about 1 hour.
While the dough is rising, make the filling.
In a skillet, heat oil. Add onion and bell pepper. After 2 minutes, add saffron. Saute for another 2 minutes, until vegetables are softened.
Add carrots, salt and corn. Saute for another 5 minutes.
Add almonds and cilantro and cook for 2 more minutes. Transfer to a bowl. Add cheese and lemon juice. Stir to combine.
Spray a 10-inch springform cake pan with non stick spray.
Punch out air bubbles and divide dough in half. Roll out one half into an oval about 9″ long x 2″ wide. Divide into 9 1″ inch pieces.
Roll out 1 piece until about 2-3″ in diameter. Place about 1 teaspoon of the filling inside and form into a tight ball, being sure to seal the edges well.
Place in the prepared pan, seam side down.
Repeat with the remaining dough.
Cover and let rise for 30-40 minutes, until doubled in size again.
Brush with olive oil. Pour pesto on top.
Preheat oven to 350 F.
Bake for 35 minutes, until golden brown.
…linking to Soup or Bread
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