CHEESY MUSHROOM SPINACH ROLLS

Makes: 6

Ingredients for the Cheesy Mushroom Filling:

Ingredients for the Cheesy Mushroom Spinach Filling:

To a deep casserole on medium heat add 1 teaspoon of oil + 1 teaspoon of butter followed by ginger garlic paste, chopped green chillies, pepper, mushrooms, corn kernels, spice mix and salt.
Toss around for about 3 – 5 minutes or until you can smell the ginger-garlic.
Raise the heat to maximum and cook until mushrooms no longer let out water. Make sure you check on it every 5 minutes or so.
Add in the finely chopped spinach and grated carrot. Continue cooking until you just barely have any liquid in the casserole.
Sprinkle on the flour, mix well until the flour no longer smells raw.
Next slowly pour in half the milk stirring all along. Add the
To a deep casserole on medium heat add 1 teaspoon of oil + 1 teaspoon of butter followed by ginger garlic paste, chopped green chillies, pepper, chicken and salt.
Toss around for about 3 – 5 minutes or until you can smell the ginger-garlic.
Lower the heat to minimum, cover and cook the chicken until done. Make sure you check on it every 5 minutes or so.
Add in the finely chopped spinach and grated carrot. Continue cooking until you just barely have any liquid in the casserole.
Sprinkle on the flour, mix well and cook the chicken until you no longer smell raw flour.
Next, slowly pour the milk stirring all along so as to avoid lumps from forming.
Cook this creamy mix until you have just enough sauce coating the mushrooms and corn. Not dry, but definitely not wet.
Stir in the grated cheese.
Set aside to cool completely before filling up the rolls.

Ingredients for the Dough:

Method:

To ¼ cup of warm water add sugar and stir to dissolve. Add the yeast. Stir well, cover and wait for the yeast-water mix to froth up as in the image below. Do this to ensure that the yeast is good, in other words: alive!

Heap the flour and milk powder on to the kitchen platform. Make a well in the centre, sprinkle the salt along the outer edges of the heap (you do not want the salt in direct contact with the yeast).
Add the frothy yeast mix along with half the warm milk in the well and start kneading the dough beginning with the flour toward the centre of the well. Add the rest of the warm milk as you knead. You can add all the water into the well but careful to not let it run away
Use the heel of your palm to knead the dough, stretching and rolling as you go along until you have a smooth, crack-free dough. This takes about 5 minutes.
Next knead the butter into the dough, a little at a time, until all of it has been absorbed by the dough. When you begin this process the dough appears wet and unappealing. Don’t be in a rush and add in more flour, at least not until you’ve finished kneading in all the butter.
Shape the dough into a ball, folded sides facing the centre down.
Place it on a greased bowl and cover with a shrink wrap.
Place a kitchen towel over the shrink wrap and leave to rise for 2 hours.

After 2 hours roll out the dough into a 10″ x 18″ rectangle. Cut into 6 more or less equal rectangular pieces.

Place about 1- 2 tablespoons of the filling along the middle of each rectangle leaving enough for an overlap all around. Fold the sides over and roll the dough into a cylindrical shape.

Place the rolls onto a greased lined baking tray, cover with shrink wrap and set aside to rise for 30 minutes to rise again.

After 30 minutes, brush the top of each roll with a mixture of 3 tablespoons of milk + 3 tablespoons of melted room temperature butter + 1 egg yolk.

Bake the basted rolls in the centre of a preheated oven at 220°C for 25 minutes.

Notes:

For a non vegetarian variant replace the corn kernels with ½ cup Boneless chicken cut into bite-sized pieces.
Sprinkle on some sesame seeds before baking the rolls