Here's how I make Baked Bread Rolls:
For the filling -
1/2 cup mashed potatoes (I used 1/2 cup boxed potato flakes and added 1/2 cup water, mixed and microwaved for 1 min.); tomato, green onion and green bell pepper - all chopped fine; carrot and cabbage - shredded. All veggies also came to about 1/2 cup. You can vary per taste or availability.
Seasoning the filing - Add about 2 tsp soy sauce, 1/2 tsp salt, pinch of sugar, 1/2 tsp black pepper pwd, pinch of paprika. Yesterday I also added 1/4 tsp Thai seasoning paste, this is optional. Sometimes instead of soysauce, I give it an Indian flavor with some coriander-cumin pwd, garam masala pwd or pav bhaji masala pwd. Mix well.
For the bread roll - I used 4 slices of whole wheat bread. Sprinkle few drops of water evenly on each slice. Lay it on a damp paper towel.
Cover with another damp paper towel and roll slightly with a rolling pin using gentle pressure.
Put 2 tbsp of the filling on the bread.
Using the damp paper towel, roll the bread to form a roll. Seal edges with water. Lay seam side down on a baking tray.
Bake in a pre heated 400F oven for about 15 mins, turning them over once. Serve warm with tomato ketchup.
These Baked Bread Rolls are off to the 37th Bake Fest at Cooks Joy.