Preparation Time : 1 hour + 20 minutes
Cooking Time : 18-20 minutes
Serving : 6 members
Description
Carter pillar roll . I have noticed that most of my recent posts usually start off with ramblings about my family, memories, events and sometimes even about nutritional values of certain ingredients. But today I am going to deviate a tad from the beaten path and instead I am just going to focus on the story of how i got to bake this stuffed bread and over came my fear about breads and baking . The first time ever I got to see and taste these sort of stuffed rolls were in Coimbatore as a kid in J. M ENGLISH BAKERY . Those days it was the happening place in and around Coimbatore . Whenever I saw these cater pillar rolls on the display counter , juicy and warm , I got this hunger pang attack my tummy simply and start rumbling non stop . I used to wonder how they got the filling inside and the striped effect over the roll . Never ever in my dreams did I think I would end up baking these myself !!! With such a drool-worthy presentation, this dish is apt for any special occasion . Sounds delicious already right? – slurp! I know – lets continue…was dead nervous about baking bread .. But to my surprise the bread was moist , soft , light and better than any bread I have tasted till date and helped me over come my fear of baking breads and gain more confidence . Now a’int that something delectable and mouth-watering? …So why wait – get cooking!!! Good luck peeps :-))
Oops , sorry to have bugged you all once again with my memories ….
Ingredients For the filling
Ingredients | Quantity |
|---|---|
| Minced lamb / chicken | ¼ kg |
| medium sized onion | 2 chopped |
| Chilly powder | 1 teaspoon |
| Pepper powder | 1/4 teaspoon |
| Cumin powder | 1/4 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Ginger and garlic paste | 1/ 4 teaspoon each |
| Coriander leaves | chopped few |
| Salt | to taste |
Method for filling
- In a pressure cooker put the minced meat and the rest of the spices .let it cook up to two whistles . heat oil ,
- Sauté the chopped onions to translucent . Add the cooked minced meat and cook to dry .
- Taste and adjust seasoning . Garnish with coriander leaves . Cool completely and set aside .
Ingredients
Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Warm milk | 3/4 cup |
| Instant yeast | 1 teaspoon |
| Baking powder | a pinch |
| Sugar | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Egg | 1 - lightly beaten and divided in half |
| Melted butter | 1 tablespoon |
| Oil | 2 tablespoon |
| Milk powder | 1 tablespoon |
Instructions
- Sieve the flour, then add milk powder, baking powder, sugar, yeast and salt. Then add the oil, butter and half the egg (reserve the other half for brushing the bread later) and mix together. Now add the milk gradually whilst kneading.
- You might not need it all, so add it sparingly until your dough is nice and soft. If more milk is needed to get a soft dough consistency, warm a little more and use. Knead for a good 8-10 minutes. The more you knead the softer the bread results will be.
- Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40 mins to an hour for it to double in size.
- Divide the dough into 5 sections. Start rolling each one into an oval/rectangular shape, about quarter inch or less thickness.
- Brush with butter, then cut strips about a third of the way into the oval on one of the longer sides of the rolled out dough.
- Add your filling on the opposite side of where the strips have been cut. Fold the dough over the filling to enclose it, then roll gently all the way to the end.
- The strips will cover the top of the bun and give a pretty finish. Try and pinch the ends of the strips under the dough so they do not unfurl or open up during baking.
- Place on a greased tray and repeat with the rest of the balls of dough. Cover with a light kitchen towel and allow the buns to rest for about 30 minutes to allow them to expand again slightly.
- When ready to bake, preheat the oven at 180 C. Brush the remaining half egg over the bread and sprinkle sesame seeds. Bake for about 18-20 minutes or until the buns are done and golden.
- Remove and brush them with some butter, keep them covered with a kitchen towel to retain their softness until time for serving.
Notes
- The filling can be made with veggies , cheese , paneer , fish , prawn or anything to your taste .
Sweet fillings can also be used for the sweet version . - Store the cater pillar roll in the refrigerator in an air tight container and steam – microwave before serving for a minute . Best served and had on the day made and can be stored for the next day not more than that .
- This is the best ever bread recipe I have come across and I follow it for any recipe that demands to bake bread … So peeps don’t forget to book mark the bread recipe .
