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Chapati Rolls Recipe

Chapati Rolls Ingredients:

  • Chapati Rolls Recipe
    Chapati Rolls Recipe

    Ready-to-Cook Chapatis – 8

  • Onion – 1 large
  • Tomato -1 large
  • Cauliflower – 1 large
  • Oil – 4 tblsp
  • Chilli Powder – 1 tsp
  • Tomato Puree – 2 tblsp
  • Ginger-Garlic Paste – 1 tsp
  • Salt – 1 1/2 tsp
  • Water – 1/2 cup

For Garnishing

  • Coriander Leaves – 1/2 cup chopped

How to make Chapati Rolls

  • Put a tawa on a moderate heat and when hot, put a chapati on it.
  • When the base is light brown turn it over and brown the other side.
  • Cook all the chapati’s in the same way.
  • Peel the onion and chop fine.
  • Chop the tomato fine.
  • Wash the cauliflower and soak it for 5 minutes in hot water.
  • Cut the cauliflower into small florets, removing and discarding the thick stems.
  • Boil plenty of water in a pan over high heat and add the cauliflower to the water.
  • Boil for 2 minutes and remove the pan from the heat. Drain out the water.
  • Heat the oil in a kadai over moderate heat.
  • Add the onion and fry, stirring frequently, till it turns golden brown.
  • Add the tomato and fry for 2 minutes until it becomes soft.
  • Mix in the chilli powder, tomato puree and ginger-garlic paste and fry for 2 minutes.
  • Sprinkle in the salt and 1/2 cup of water and mix well.
  • Add the cauliflower and simmer till all the water has dried.
  • Mix in the coriander leaves and take the pan off the heat.
  • Lay a chapati flat and put 1 tblsp of fried cauliflower along one edge of the chapati and roll it.
  • Repeat this for all the chapatis.
  • Chapati Rolls is ready to serve.

Cinnamon Rolls Recipe

Cinnamon Rolls Ingredients

Dough

  • Cinnamon Rolls Recipe
    Cinnamon Rolls Recipe

    1 cup milk

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 5 cups flour
  • 1 package instant yeast
  • 4 eggs

Filling

  • 1/2 cup butter, room temperature
  • 1 cup brown sugar
  • 2 tablespoons cinnamon

Glaze

  • 1 tablespoon vanilla
  • 4 tablespoons cream
  • 1 cup powdered sugar

How to make Cinnamon Rolls

  • In a small pot gently warm the milk along with 1/2 cup butter, 1/2 cup of brown sugar, the vanilla and the salt. Don’t bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.
  • Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18×12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.
  • Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.
  • Meanwhile preheat your oven to 350 F. When the dough is ready, bake for 30 to 35 minutes.
  • When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them. Serve immediately!
  • Cinnamon Rolls is ready to serve.

Cinnamon Rolls is ready to serve.

Fish Rolls Recipe

Fish Rolls Ingredients:

  • Egg Balls Recipe
    Egg Balls Recipe

    500 g salmon or 500 g tuna or 500 g mackerel (boiled, bones removed and cut into bite-sized pieces)

  • 3 boiled potatoes, cut into small pieces
  • 2 onions, peeled,washed and chopped
  • 200 g leeks, washed and chopped
  • 6 fresh curry leaves, washed and torn
  • 3 teaspoons black pepper
  • 1/2 teaspoon turmeric powder
  • 2 eggs
  • 100 g breadcrumbs
  • 2 cups all-purpose flour
  • 2 green chilies, chopped
  • salt
  • oil, to fry
  • water, as required

How to make Fish Rolls

  • Heat 2 tbsps.
  • of oil in a pan.
  • Add onions, curry leaves, green chillies and leeks to it.
  • Mix well and cook for 5 minutes until the onions are golden brown.
  • Add salt, pepper and turmeric powders.
  • Mix well.
  • Add fish, mix well and remove from heat.
  • Add potatoes and mix well.
  • To make a pastry, mix the flour, a pinch of turmeric powder, salt to taste, one egg and water till you get a thick batter.
  • In a flat frying pan, prepare pancakes with this batter.
  • Put the fish mixture in the middle of these pancakes and roll them out neatly.
  • Beat the other egg and dip the rolls completely in it.
  • Then roll these in breadcrumbs and fry until golden brown.
  • Drain on clean paper kitchen napkins and serve hot.
  • Egg Balls is ready to serve.

Prep Time: 30 mins
Total Time: 1 hr

Whole Wheat Buttermilk Rolls Recipe

Whole Wheat Buttermilk Rolls Ingredients

  • Whole Wheat Buttermilk Rolls Recipe
    Whole Wheat Buttermilk Rolls Recipe

    1-1/2 cups self-rising flour

  • 1-1/2 cups whole wheat flour
  • 1/3 cup sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 cup buttermilk
  • 1/4 cup canola oil

How to make Whole Wheat Buttermilk Rolls

  • In a large bowl, combine the self-rising flour, 3/4 cup whole wheat flour, sugar and yeast. In a small saucepan, heat buttermilk and oil to 120°-130° (mixture will appear curdled). Add to dry ingredients; beat just until smooth. Stir in remaining whole wheat flour.
  • Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
  • Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 35-40 minutes.
  • Bake at 375° for 8-12 minutes or until golden brown. Serve warm.
  • Whole Wheat Buttermilk Rolls is ready to serve.

18 Servings
Prep: 35 min. + rising Bake: 10 min.

Lasagna Rolls Recipe

Lasagna Rolls Ingredients

  • Lasagna Rolls Recipe
    Lasagna Rolls Recipe

    6 lasagna noodles

  • 1 pound ground beef
  • 1 jar (15-1/2 ounces) Hunt’s® Spaghetti Sauce Traditional
  • 1 teaspoon fennel seed, optional
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

How to make Lasagna Rolls

  • Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and fennel seed if desired; heat through.
  • Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese.
  • Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.
  • Lasagna Rolls is ready to serve.

6 Servings
Prep: 25 min. Bake: 10 min.

Rice Rolls Recipe

Rice Rolls Ingredients:

  • Salmon Patties Recipe
    Salmon Patties Recipe

    1 small rice paper

  • 2 tbsp basil leaves
  • 2 tbsp mint leaves
  • 1/4 cup slices carrots
  • 1/4 cup slices cucumber
  • 1/2 tbsp sesame seeds
  • 1/4 cup vermicelli
  • How to make Rice Rolls:

    • Cut cucumber into 2” long skinny sticks.
    • Remove stems from mint and basil sprigs.
    • Take small handful of vermicelli noodles and place in bowl of boiling water until soft. Drain.
    • In a large shallow bowl, fill with two inches of boiling water.
    • Dip rice paper in bowl, allowing it to sit (no folds or wrinkles) until flimsy and soft.
    • Move wet rice paper to large place and dab off excess water with tea towel.
    • In the centre of the circle, place pinches of matchstick carrots, cooked vermicelli, mint, basil, cucumber and sprinkle everything with sesame seeds.
    • Wrap everything up like a burrito, and voila!
    • Rice Rolls are ready to serve.

    Chocolate Nut Fudge Rolls Recipe

    Chocolate Nut Fudge Rolls Ingredients

    • Chocolate Nut Fudge Rolls Recipe
      Chocolate Nut Fudge Rolls Recipe

      2 tablespoons butter

    • 1 ounce unsweetened chocolate
    • 3 cups sugar
    • 1 cup milk
    • 1/4 cup honey
    • 1/8 teaspoon salt
    • 1 teaspoon white vinegar
    • 1 teaspoon vanilla extract
    • 2 cups (12 ounces) semisweet chocolate chips
    • 1 tablespoon shortening
    • 3 cups chopped walnuts

    How to make Chocolate Nut Fudge Rolls

    • In a large heavy saucepan, melt butter and chocolate over low heat. Add sugar, milk, honey and salt. Bring to a boil over medium heat, stirring occasionally. Cover and continue to boil for 2 minutes. Uncover and cook, without stirring, until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in vinegar.
    • Let cool to 110°. Add vanilla; beat vigorously until mixture thickens and loses it gloss, about 8-10 minutes. Turn onto a buttered baking sheet. Let stand until cool enough to handle. Knead for 2-3 minutes. Shape into 4-in. x 1-1/2-in. rolls. Place on waxed paper-lined baking sheets; chill for 3-4 hours.
    • In a microwave, melt chocolate chips and shortening; stir until smooth. Dip rolls in chocolate; allow excess to drip off. Roll in nuts. Place on waxed paper-lined baking sheets and chill until firm. Cut into 1/4-in. slices.
    • Chocolate Nut Fudge Rolls is ready to serve.

    18 Servings

    Prep: 30 min. + chilling Cook: 25 min. + cooling

    Fish Rolls Recipe

    Fish Rolls Ingredients

    • Fish Rolls Recipe
      Fish Rolls Recipe

      1 1/2 lb. fish fillet

    • 1 tbsp. wine
    • 1 tsp. salt
    • 1/2 c. all-purpose flour
    • 1 tsp. baking powder
    • 1/2 c. water
    • 2 eggs
    • 1/4 c. chopped onion
    • 1/4 c. diced green pepper (bell pepper)
    • 1/2 c. shredded black mushrooms
    • 1/4 c. shredded cooked ham
    • 1 tbsp. green onion
    • 1 tbsp. fresh ginger, shredded
    • Peanut oil or vegetable oil for deep frying
    • 1/4 c. green peas
    • Shredded green onions for garnish

    How to make Fish Rolls

    • Cut fillet crosswise about 2-inches long and 1 1/2-inches wide. marinate in wine and 1/2 teaspoon salt for 10 minutes.
    • Make batter by combining flour, baking powder, and the remaining 1/2 teaspoon of salt with water and eggs; set aside.
    • Put a few pieces of shredded green onion, ginger, mushrooms, and ham on each cut fillet and roll up. Coat with batter; deep fry and drain.
    • Stir fry chopped onion and diced green pepper in 2 tablespoons of the peanut oil. Add Seasoning Sauce and stir until it thickens. Stir in green peas and fish rolls. Cook until vegetables are tender. Serve hot, garnished with shredded green onions.
    • Fish Rolls is ready to serve.

    Baked Fish Rolls Recipe

    Baked Fish Rolls Ingredients

    • Baked Fish Rolls Recipe
      Baked Fish Rolls Recipe

      1 1/4- 1 1/2 lbs. fillet of sole or cod

    • Salt, pepper
    • Lemon
    • 3 tablespoons butter or margarine
    • Chopped parsley, chives and dill (equal portions)
    • Fine, dry, bread crumbs
    • 1/2-3/4 cup of cream

    How to make Baked Fish-Rolls with Filling

    • Choose small fillets and prepare 2 for each person.
    • Wash and dry fish, drip with lemon juice, salt and pepper.
    • Work the chopped greens into the butter and lay a piece on each fillet before rolling
      up and placing in an ovenproof dish.
    • Sprinkle dried bread crumbs over.
    • Put butter on top of fillets and place in an oven 450-500 degrees.
    • After 10 mins.
    • add the cream and leave in oven 5-10 minutes more
    • Baked Fish Rolls is ready to serve.

    Prawn Spring Rolls Recipe

    Prawn Spring Rolls Ingredients

    • Prawn Spring Rolls Recipe
      Prawn Spring Rolls Recipe

      1 bundle dried thread rice noodles (about 60g)

    • 1 tbsp sunflower oil
    • 300g pack fresh stir-fry vegetables – go for a leafy mix
    • half finger-length fresh root ginger , grated
    • small bunch coriander , stalks finely sliced, leaves roughly chopped
    • 200g raw peeled prawns , halved
    • 2 tbsp sweet chilli sauce , plus extra to serve
    • 8 small sheets filo pastry
    • 1 tbsp sesame seeds (optional)

    How to make Prawn Spring Rolls

    • Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. Throw in the prawns for 1 min until pink, then stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat.
    • Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets. Pile a quarter of the prawn mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and a good dollop of extra chilli sauce on the side.
    • Prawn Spring Rolls is ready to serve.