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Roll "Tops and roots"

Roll "Tops and roots"

Category: Bakery products
Roll "Tops and roots"

Ingredients

Wheat flour 500 g
Warm water 1 stack
Wet yeast 20 g
Sugar 1-2 tbsp. l
Salt 1 tsp + to taste
Vegetable oil 3-4 tbsp. l
Any greens several bundles

Cooking method

  • Personally, I propose to introduce an additional article in the criminal code "For the waste of green mass in the early spring"! And it doesn't matter in what size. As a punishment - put on a meat diet for many months!
  • I still have leaves of the same name after eating the radish. And from parsley - stalks. Diving into the refrigerator, I found a slightly crumpled bunch of sorrel, a cute bunch of onions and a couple of bunches of lettuce, which spoils quickly, and I did not plan to use it in the coming days. This is how the green assortment was assembled for the filling of the roll.
  • Making the dough: dilute yeast in warm water. As soon as it has foamed, add the rest of the products, mix well and put in a warm place until it doubles (about 1-1.5 hours). Traditionally, happy owners of bread makers simply use the "Dough" mode. After raising the dough, knead and leave for a while - while preparing the filling.
  • Filling: finely chop the greens and load into a bowl. We knead well with our hands, since our green mass resembles the chairman of the district council - the volume is large, but no weight. Salt and leave to run the juice.
  • You can make 1 roll from the dough, but I did two. We roll out a layer about 1 cm thick. Don't roll thin! The greens are still juicy, so in the oven they can tear the edges and the roof.
  • Drain the juice from the greens and spread over the dough, slightly not reaching the edges. We turn into a roll, transfer to a baking sheet. Lubricate with oil, make punctures with a fork and put in the oven. Furnace at 180-200 degrees until golden brown. We take it out of the oven, let it rest.
  • Delicious!

Note

1. The roll can be greased with sweet water or tea leaves for a more beautiful color.
2. Top with caraway seeds.
3. Instead of water, you can use potato or rice water.

Based on the book "Eat for Health. Secrets of Orthodox Cuisine".

Cook
Shine, but how does such a dough taste?
Teen_tink
Roll, just for our family. We bake once a week, starting from the new year. Onions in the "bins of the homeland" began to sprout ... I periodically put it on the pen on the windowsill .... and twist ... twist ... twist rolls, sometimes add cottage cheese with parsley.
Try it, the roll is good.
sweetka
Quote: Cook

Shine, but how does such a dough taste?
the dough at work is mega-pleasant. soft, but does not stick to hands. and it tastes like bread ... but the greens give it additional juiciness and a piquant note. moreover, a different set of greens - different notes. so you can experiment aaaaaaaaa ahhh!
Cook

Svetik, Thank you!

Teen_tink , Thank you!
Natusichka
A very decent roll!
 

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