Who Kneads Bread? - Stuffed Rolls

Contrary to what my absence from this blog may suggest,  I have been cooking quite a lot these past few weeks.  Fact is, I have the misfortune of owning a camera, which can be best described as temperamental! Nonetheless, I did finally manage to get a few clicks of these wonderful Stuffed Rolls.

I used to be very wary about any recipe that involved kneading.  Trust me, I have had my share of disasters!  But if one doesn't try, one will never learn! As Julia Child once wrote - "No one is born a great cook - one learns by doing".  

I made these rolls in preparation for Ramadan (the Muslim month of fasting) and had planned on freezing them and reheating however many I needed at the time of breaking our fast.  That didn't go quite as planned....as these rolls got polished off even before they hit the freezer! :)

So yes, these are bound to be a family favourite!  Don't be intimidated by the many steps in the recipe. It does take a bit of patience - but invites a whole a lot of creativity!  

For the dough

• 2 1/2 cups flour
• 20 g salted butter, cut into small cubes (if using unsalted butter - add 1 tsp salt)
• 1 egg
• 1/4 cup milk
• 1 1/2 tsp dry yeast
• 1/4 cup warm water
• 2 tbsp sugar
• 1  beaten egg yolk

Rub the butter into the flour until it is evenly combined

Dissolve the yeast in warm water.
Make a well in the center and add the yeast mixture, sugar, milk and whole egg.
Knead till it forms a soft dough.

Cover the dough with a damp cloth and leave to rise in a warm place for approx 1 1/2 hours or until double in size. 

Punch down the dough and knead again.  If the dough is too sticky to work with, add a little flour on to the work surface and knead. 

Divide into equal portions and shape into balls

Flatten ball into a disc, add 1 tsp of filling of your choice in the center.  Gather the edges around the filling.  Pinch the center and turn the ball to remove excess dough and to ensure the filling is sealed inside.

Allow for the stuffed dough to rest for another 20 mins.  Place the rolls in a baking dish with enough distance among them (they will rise again).  Brush the rolls with egg yolk and bake in a preheated oven at 200 C for 20 - 25 mins.  

The Filling

• 250 g minced lamb
• 2 onions, chopped finely
• 1 tsp ginger paste
• 2 tsp garlic paste
• 1 tomato, chopped finely
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp garam masala
• Salt, to taste
• 2 tsp lime juice

Heat oil in a pan.  Add cumin seeds.  As they start spluttering, add the chopped onions and saute until golden brown.
Add ginger and garlic pastes and saute for another 2 - 3 mins.
Add the minced meat and cook until browned.
Add salt and spices and cook until well combined
Add the chopped tomatoes.  Cover and cook until the tomatoes have softened and melted into meat mixture.
Take off heat.  Add juice of lime and mix well.
Allow for the mixture to cool before using it as a filling