Wednesday, 12 October 2016

Almond and wheat rolls stuffed with cheese

A 4-day weekend should have given me enough time to prepare for the week ahead, but all it did was to shift Monday panic to Wednesday. 

So here I was, on Wednesday afternoon, shuddering at the prospect of my ravenous child returning from school and eating everything in sight, because I didn't have a snack ready in time (the last time we were in a situation like this, she grabbed a bag of chocolate chips and by the time I could retrieve them, there was enough sugar in my child's system to power a turbine). 

So I called upon my good friends cheese and yeast to bail me out, not to mention soul-mate google. I found a recipe for wholewheat stuffed cheese buns  that sounded good (you could click on the name for the recipe), but it was a lot richer than my food normally is. So I tinkered with the proportions, changed some ingredients, and ended up with this!


(for 20 rolls)

1 1/2 cup flour
1 1/2 cup wholewheat flour
1/2 T minced garlic
1/2 T fresh yeast
3 T oil
1 1/4 cup water
2 T almonds (crushed)
20 2x2x1 cm chunks of cheese (I used processed)
Beaten egg to glaze the tops of rolls (optional)


Mix the first 6 ingredients and knead until you end up with a smooth, elastic dough. Add the almonds and knead a bit more. Let the dough rest for an hour. (My dough hadn't doubled, but I was running against the clock, and it turned out that it didn't really impact the rise in a dramatic way).

Knead the dough briefly and divide it into 20 pieces.  Flatten each piece, add a cheese chunk, pull up the edges of the dough and pinch together until you end up with a ball.

Turn upside down and set on parchment paper for about 30 minutes. Brush the tops of the rolls with a beaten egg (if using).

Set in an oven preheated to 180 degrees (C) for 12-15 minutes. Set on a rack until cool (if they last that long :-))

And so I live to tell the story of another day of panic :-)

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