Beet and Cheese Rolls
These irresistible and soft beet and cheese rolls with gooey cheese swirl and earthy flavor are cozy and comforting rolls to serve with soups and salads.
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Servings: 12 rolls
Ingredients
For making Tangzhong
- 5 tsp All purpose flour
- ⅙ cup Milk
- ⅙ cup Water
For the Bread Dough
- Tangzhong from above
- ½ cup Buttermilk
- 6 tbsp roasted beet Puree
- 1½ tsp Salt
- 1 tsp Sugar
- 1 tsp Chili flakes
- 4 tbsp Butter room temperature
- 2¾ cups All purpose flour
- 2¼ tsp Instant Yeast
For Filling
- 2 tbsp Butter room temperature
- 1 5.3oz Boursin garlic and herb cheese
- 1 cup Paneer shredded
- 1 cup Mozzarella cheese shredded
- ¼ tsp Black pepper powder
- ½ tsp Chili flakes
- 2 tbsp Cilantro chopped
- 3-4 tbsp Green onions finely sliced
For Brushing
- 1-2 tbsp Aquafaba
- 1 tbsp Butter
- 1 tsp garlic chopped
- 1 tsp cilantro chopped
- a pinch Salt and pepper
Instructions
- For the Tangzhong: Mix the flour, water, and milk without any lumos and cook on a medium flame to make a paste. Set aside to cool.
- To make the dough: Add the tangzhong, and all th ingredients listed under"to make dough" to your bread machine in that order. Set the machine on dough cycle to knead and prove the dough until it doubles in size, about 60 minutes.
- To make the filling: Combione all the ingredients listed under "For the Filling". Mix and set aside.
- Punch and knead the dough. Roll into a rectangle of 18x12in. Spread the filling evenly.
- Cut into 1½in. strips.Roll each strip into a coil and place in a 13x9in baking dish. Cover and set aside to double in size for about 45 minutes.
- Preheat the oven to 375℉.
- Brush with aquafaba. Bake the rolls at 375℉ for 25-26 min.
- Mix butter, garlic, cilantro, salt and pepper together.
- Remove from the oven, brush with garlic butter.
- Serve warm with soups and salads.