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Delicious Mushroom Rolls
These homemade rolls are soft, fresh, and filled with onions and mushrooms.
With just a bit of effort, you can seriously upgrade your dinner. I make these wonderful rolls without even using a rolling pin — there’s no need to flatten them either.
You are going to fall in love — the combination of the soft dough with the mushrooms is absolutely
incredible. It’s impressive, tempting, and super delicious.
It is also possible to make it dairy. The big bonus about this meal is the sauce — it makes the rolls so much better. Take a bite and you’ll become addicted, really.
12 Units
Ingredients:
350 g plain flour (two and a half cups)
5 g teaspoon dry yeast (instant)
1 heaped teaspoon sugar
1 teaspoon salt
60 ml oil (quarter cup)
200 ml warm water
Mushroom filling:
15 sliced champignon mushrooms
Medium onion, diced
4 – 5 tablespoons chopped parsley
Salt
Ground black pepper
(You can add cheeses such as yellow, Bulgarian, goat cheese)
Mushroom sauce:
15 sliced champignon mushrooms
Small diced onion
1 heaped teaspoon flour
1 cup water
Half a teaspoon turmeric
A third of a teaspoon black pepper
A teaspoon of broth
A third of a teaspoon salt
Preparation:
1. Put all the ingredients in the mixer bowl using the sickle hook. Process the ingredients into a soft, flexible and slightly sticky dough. Add a little oil. Cover and let rise for two hours. The dough should double in volume.
2. Prepare the filling:
Fry the onion until golden brown. Add the mushrooms. Fry for about two minutes. Season. Add the parsley and remove from heat.
3. Prepare the sauce:
Start by frying the onion until golden brown. Add a little oil and the flour. Mix until the flour melts. Add the mushrooms, spices and water. Cook for about 10 minutes and remove from heat.
4. Divide the dough into 12 parts. Roll each part into a smooth ball and let rise for 20 minutes. Take a glass that is smaller in diameter than the ball. Grease the bottom and stick it in the center of the ball (to make a hole). I recommend going over it again from the beginning and strengthening the hole.
5. Preheat oven to 180 degrees, prepare a baking sheet with baking paper.
6. Brush the sides with beaten egg and sprinkle with sesame seeds and fill the hole, bake for about 25 minutes until the sides are golden brown.
7. Serve the stuffed rolls hot with mushroom sauce and fresh vegetable salad
