Indulge in the goodness of the Italian kitchen with these spicy bread rolls.
The spicy pinwheel bread roll makes for an ideal tea time snack and can also be packed in your lunchbox.
If you want it sweet, you can spread jam or jelly and bake them too.
Here's the recipe:
Spicy Cheesy Pinwheel Bread Rolls
- 2 cups maida
- 1 cup whole wheat flour
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp active dry yeast
- 4 tbsp olive oil
- 1/4 cup of mixed dry herbs (rosemary, parsley, basil, thyme oregano)
- 1 tbsp red chilli flakes
- 2 tbsp flax seeds
- 1/4 cup grated cheese
- Add the sugar and yeast to 1/2 cup lukewarm water.
- Let it rest for 10 minutes till the mixture froths up.
- In a large bowl mix the maida and whole wheat flour. Add salt and yeast mixture.
- Mix well and adding little water make a nice smooth dough.
- Add two tbsp olive oil and knead the dough well for 10 minutes.
- Cover the dough and let it rest for 10 minutes.
- In a flat surface, dust it with flour and roll out the dough into a large rectangle about 1/2 inch thick.
- Brush the surface with two tbsp olive oil.
- Sprinkle the dried herbs, chilli flakes, flax seeds and grated cheese well over the entire surface.
- Lightly pat them into the rolled out dough.
- Now start rolling the dough and make it into a nice log shape.
- With a very sharp knife cut the log into 1 inch thick rounds and place it in a greased baking tray, 1/2 inch apart.
- Let the dough rest in a warm place. It will double in volume. Do not poke the dough at this time.
- Bake the rolls for about 30 minutes in an oven preheated to 200 degrees.
- Serve hot.
Tip: You can use the same base and sprinkle a mixture of brown sugar, cinnamon and dry fruits and brush it generously with butter and then roll the dough. Cut it, let it rise and bake the same way for lovely dessert rolls.
Image Courtesy: Claire and Ed Sutton/Creative Commons
Do you have an interesting recipe you want to share?
Write in to us at firstname.lastname@example.org (subject line: 'Recipes') with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com.