Halloumi Stuffed Bread Rolls
Two weeks ago I had a grand plan to bake a Quiche and to blog about it. A plan that never saw the light of day due to coming down with a flu. Being ill does drag one down. It is over now and the Quiche will find its way to this blog at one point. Now if you remember a few months ago I attempted to bake a pull apart cheese bread that kind of flopped and even though the second trial was better, it was not 100% satisfactory. Sometimes in life expensive cook books just lack that little bit of magic that an experienced hand at baking can bring to the table. Nothing can be more beneficial in the kitchen than the process of trial and error. Yes it can be heartbreaking at times. My heart does sink when a cake or a loaf of bread doesn’t rise. One does learn a lot from those failures though. So the story with those cheese rolls is I was sent this dubious looking recipe by my friend’s mom from Jordan. It was so basic and minimal I had to wonder. The wonder did change into amazement though when they came out of the oven and I tried one.
There is an interesting decoding that has to happen when a Jordanian mom sends you a recipe… What is universally known as a teaspoon is the teaspoon you would use for sugar. A cup means your mug of coffee and not a measuring cup. So having used a loose handed way of measuring, I managed to bake those wonderful cheese rolls that were just delicious and delicate.
Note: When using a measuring cup, please fill up 3/4 the way only. For the teaspoon, please use your sugar measuring teaspoon and a soup table spoon for the table spoon measurement. This Recipe will yield around 48 rolls. You could half it and get 24 pieces. They do freeze well. I used a lot of Cheese as I wanted to have a strong cheese taste and texture inside the roll. The original recipe does call for all purpose flour. I used 1/3 brown rice flour to be somewhat healthy.
1-Dissolve the yeast in 1/2 cup warm water and leave on the side.Prepare the dough hook part of your cake mixer or a simple food processor
2-Add the flour, salt, sugar, powdered milk and mix.
3-Slowly add the oil and the yeast /water mixture. Your dough needs to become soft and pull away from the sides and to cling onto the hook so GRADUALLY add the water until you get a pliable dough. Do not over feed it with water.
4-Let it Knead for 5 to 7 minutes. Remove and place in an oiled bowl and let it rise for 2 hours.
5- Grate the Halloumi cheese and dry on kitchen towel to remove the excess water.
6- Punch the air out of the dough and start pinching with your second finger and thumb little balls the size of a marble.
7-Flatten with your fingers onto a surface and add the cheese parsley mixture and seal.
8- Oil a round baking tin or tray .Once all the rolls are in the tin, let them rise further for another half an hour.
9- Bake at 220C for 10-15 minutes- I grill the breads at the end for colour.
- 6 cups flour (2 brown rice flour + 4 all purpose flour)
- 1 cup oil (1/2 olive and 1/2 grape seed oil or any light oil)
- 2 teaspoon instant yeast
- 1 teaspoon salt
- 2 teaspoon sugar
- 3 table spoon powderd milk
- 1 to 1.5 cups warm water (this INCLUDES the water used to dissolve the yeast)
- 800-1000g Halloumi Cheese (4 standard packets)
- 2 cups chopped parsley
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