Callaloo, thyme and Cheddar Rolls
AuthorsefordCategoryAppetizers, Baking, Breads, VegetarianDifficultyBeginnerThese Buttery Soft Rolls are filled with seasoned Callaloo greens, fresh Thyme and sharp Cheddar cheese.
First, finely chop the onion, garlic peppers and onions. Remove the thyme leaves from the hard stems and chop fine.
After, place a medium large pan on medium high heat adding 2 tsp of oil then the veggies and herbs.
Next, add butter, green seasoning and remaining seasonings and mix until combined. Cook for 3 minutes or until the veg softens.
Now, drain callaloo before adding to the pan. Cook for 7 minutes or until the Callaloo is tender and the flavors have blended well.
Last, remove from the heat, allow to cool down to room temperature and rest to the side.
In a Large Bowl or Stand mixer, combine yeast, sugar and warm water. Let it sit for 5 minutes or until it doubles in size.
Next, add the salt, oil and Half of the flour then stir until combined or using a paddle attachment, mix on low until mixture has blended.
Add the remaining flour 1 cup at a time and continue to mix until dough forms then turn out onto a floured surface and knead for 10 minutes.
Place the dough in a greased bowl, cover with plastic wrap and a towel then let rise for 1 hour or until doubled in size.
Switch to the dough hook adding remaining flour 1 cup at a time. Continue to mix on low speed gradually increasing to medium-low, kneading for 4 minutes minutes until dough is smooth and wrapping around the hook. If the dough is wet, add 1 tbsp of flour until it comes away from the sides and becomes smooth.
Lastly, Place the dough in a greased bowl, cover with plastic wrap and a towel then let rise for 1 hour or until doubled.
Preheat oven to 160C fan/350F convection oven.
Once the dough has doubled, punch down and turn onto a lightly floured surface. Take a rolling pin and roll out the dough into a large rectangle.
Spread with garlic butter, Cover with callaloo mix leaving a little space around the edges. Then top with cheese.
Roll length way toward the other side seal with a little water. Then, using a knife, cut 1 to 2 inch rounds and place in a well greased baking pan.
Cover with towel and allow to rise for another 15-20 min or until they get twice their size.
Finally, Bake at 175c for 15 -18 minutes until golden and fluffy.
Ingredients
Directions
First, finely chop the onion, garlic peppers and onions. Remove the thyme leaves from the hard stems and chop fine.
After, place a medium large pan on medium high heat adding 2 tsp of oil then the veggies and herbs.
Next, add butter, green seasoning and remaining seasonings and mix until combined. Cook for 3 minutes or until the veg softens.
Now, drain callaloo before adding to the pan. Cook for 7 minutes or until the Callaloo is tender and the flavors have blended well.
Last, remove from the heat, allow to cool down to room temperature and rest to the side.
In a Large Bowl or Stand mixer, combine yeast, sugar and warm water. Let it sit for 5 minutes or until it doubles in size.
Next, add the salt, oil and Half of the flour then stir until combined or using a paddle attachment, mix on low until mixture has blended.
Add the remaining flour 1 cup at a time and continue to mix until dough forms then turn out onto a floured surface and knead for 10 minutes.
Place the dough in a greased bowl, cover with plastic wrap and a towel then let rise for 1 hour or until doubled in size.
Switch to the dough hook adding remaining flour 1 cup at a time. Continue to mix on low speed gradually increasing to medium-low, kneading for 4 minutes minutes until dough is smooth and wrapping around the hook. If the dough is wet, add 1 tbsp of flour until it comes away from the sides and becomes smooth.
Lastly, Place the dough in a greased bowl, cover with plastic wrap and a towel then let rise for 1 hour or until doubled.
Preheat oven to 160C fan/350F convection oven.
Once the dough has doubled, punch down and turn onto a lightly floured surface. Take a rolling pin and roll out the dough into a large rectangle.
Spread with garlic butter, Cover with callaloo mix leaving a little space around the edges. Then top with cheese.
Roll length way toward the other side seal with a little water. Then, using a knife, cut 1 to 2 inch rounds and place in a well greased baking pan.
Cover with towel and allow to rise for another 15-20 min or until they get twice their size.
Finally, Bake at 175c for 15 -18 minutes until golden and fluffy.
