These delectable very more-ish savory rolls were a great hit at home here at the Institute and earned me a big bear hug from Madhva, hehe! :-D Great for lunch packs! Hope you enjoy them.
Makes approx 14 rolls.
Approx 6-8 cups of fresh yeast dough
(made with organic sprouted wheat flour (Arrowhead mills), milk, instant yeast, cane sugar, butter, water, make in the traditional manner for a basic yeast dough with plenty of kneading etc., so its lovely and smooth), have ready to use
Approx 2 cups of cooked chickpeas, blended coarsely
1 red bell pepper washed and chopped, blend into a paste
2 TBSP olive oil to taste
2-3 TBSP sour cream
1 fresh celery heart washed, chop very fine
3 TBSP of fresh rosemary chopped roughly
1 cup of dried cranberries
1 cup of shredded vegetarian parmesan cheese
1 cup of shredded vegetarian mozzarella cheese
1 cup of black olives chopped small
2 TBSP sea salt or to taste
1 tsp ground black pepper
1 tsp paprika
1 tsp red pepper flakes
1 tsp asafoetida
2 TBSP dried basil
1/4 tsp black salt (optional)
4 TBSP nutritional yeast (optional)
Mix all the above filling ingredients together. Set aside.
Roll out the yeast dough about 2 cm thick on an even counter top. Spread filling evenly across the dough.
Beginning at one end slowly and gently roll it up into a fat snake shape. Pinch the ends and the seam closed.
Use a sharp knife to cut into rings approx 1/2 - 3/4 inch wide. Pat a little flour onto either side of the ring to soak up any moisture from the filling and firm the ring up.
Place on a lightly oiled baking stone or sheet.
Bake in a pre-heated oven at 385 degrees Fahrenheit for approx 30 minutes, or until deep golden brown.
Brush with melted butter and allow to cool - on a wire rack if you have. They should be soft and light in texture, and deep golden brown in appearance.
Delicious served warm or at room temperature.
Sunday, October 15th, 2017
17 hours ago