Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, bread roll. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Bread Roll is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Bread Roll is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook bread roll using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Bread Roll:
- Get 4 Medium size boiled potatoes and mashed it
- Prepare 1 teaspoon cumin seeds powder
- Prepare 1/2 teaspoon Amchur powder
- Make ready 1/2 teaspoon red chilli powder
- Get As per taste Green chillies
- Make ready Handful coriander leaves chopped
- Take 1 lemon juice
- Prepare 1/2 teaspoon bhuna jeera powder
- Take 12 pieces bread slice, you can use wheat bread also
- Make ready to taste Salt
- Take As required Oil to deep fry
Texas Roadhouse rolls were a hit when I used to go down in Murfreesboro here in Tennessee. I remember how buttery, soft, and fluffy the rolls are. Whenever I took my mom there, she would just want to eat the rolls. I was obsessed with the cinnamon-honey butter that they gave to spread on the rolls.
Instructions to make Bread Roll:
- Put two spoon oil in Kadai, put jeera, crackle it add mashed potatoes and all the ingredients and stir it for a while, keep it aside for cooling.
- Now put bread slice in water for a second and press it completely to remove water fill it with potato stuffing and roll it in oval shape, prepare all and deep fry it only four at a time till it gets golden brown.
- Serve it hot with green chutney and tomato sauce.
The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah. These rolls are golden and have a subtle cornmeal flavor.—Carol Forcum, Marion, Illinois. The rolls turned out beautifully light tender crumb. I proofed my yeast with the water and sugar before adding the other ingredients mixing it by hand and not with a mixer I also used half all-purpose flour and half bread flour.
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