Friday, November 29, 2013

Vegetarian Stuffed Turkey Shaped Rolls

Turkey shaped bread rolls (vegetarian)

Made these Vegetarian Stuffed Turkey Shaped Rolls for Thanksgiving yesterday. Wanted to make something in keeping with the spirit of the holiday, but vegetarian of course, to take to a friend's place. Found inspiration here, and decided to do stuffed rolls rather than plain dinner rolls. These were appetizers, so fairly small in shape. The stuffing was pav bhaji style potato.

Here's how I made these Vegetarian Stuffed Turkey Shaped Rolls:

Potato Stuffing: 2 medium russet potatoes (boiled, peeled and grated); 1/2 cup finely chopped onion, 1/2 cup finely chopped green bell pepper, seasonings to taste (salt, sugar, Everest Pav Bhaji masala, red chilli pwd), 2-3 tsp oil.

Heat the oil, sauté onions till softened. Add bell pepper & sauté 5 mins. Add the potatoes and seasonings. Mix well and cook another 5 mins. Take off heat and let it come to room temperature before using.

3 cups Flour/Maida
1 packet rapid rise yeast (abt 2 1/4 tsp)
1 cup lukewarm water (110 F)
1.5 tbsp. sugar
1.5 tsp salt
4 tbsp. melted butter
1/4 cup milk pwd

Warm the water to 110F, add sugar and yeast. Stir gently. Cover and keep for 10 mins. A frothy layer will form on top by then.
Take the yeast/water mix, melted butter, salt and milk pwd in a big glass bowl. Mix gently. Add the flour abt 1/2 cup at a time, mixing well. You may need anywhere from 2.5 to 3 cups flour. The dough will be sticky. Knead it well for 10 mins to make it smooth.
Lightly oil the bowl and keep the kneaded dough in it. Cover and leave for 1 hour.

The dough will double or triple in size by then. Lightly punch the risen dough. Divide into balls and stuff with the potato mixture.

To make the turkey shape, I used a large ball for the body, half that size for the head and slightly smaller ones for the feathers. Used small pieces of the dough (without the filling) for the beak and wobble. Stuck 2 cloves for the eyes. I wanted a good amount of stuffing in each roll, used about 2 tbsp. in the feathers and head and double in the body.

Cover and leave for another hour. The stuffed rolls will again puff up by then.

Preheat oven to 350F. Brush the rolls with some milk. Bake them for 30 to 40 mins until golden brown. While still hot, brush the rolls with some butter. These rolls are slightly crisp on the outside (but soften as cooled) and fluffy inside.

Let cool slightly before serving. I lightly cut the rolls along the ridges so people could pull them out and help themselves.

These turkey shaped rolls were well appreciated by all .... for their creativity and taste.


Padma Madhavan said...

Love your Turkey Supriya! Very cuteeee....

Padma Madhavan said...

Love your Turkey Supriya!

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