Vegetable Rolls

Vegetable Rolls 4 (800 x 601)This week I originally had another idea for the recipe; I wanted to make a bread gratin. I did do it but I find it turned out to be bland and the consistency I was not really fond of. So I went through my cookbooks and stopped where I had previously put tags (about every two pages). I wanted to bake and make something with either bread or any kind of dough and found this recipe for rolls. The recipe is one among the many vintage cookbooks my mother used to own. As she didn’t literally give them to me and that is why now I try not to remind her of them so she doesn’t ask them back. It’s easy and one thing I particularly liked is the dough. I will surely remake this ad I works well for a party or as a snack. On the day I went to see how dried meat is made, I came back late at night and not having had dinner yet I had a couple of these babies.  Soon I will make this recipe again and I would actually like to try a sweet version, maybe with pears…for our Wednesday’s ladies’ night it would probably go down well.

Vegetable Rolls 1 (800 x 601)

Vegetable Rolls

 

Ingredients:

For the dough:

500 g flour (white or semi-white)

1 tsp salt

30 g fresh yeast

3 dl milk ( I used half-fat)

60 g butter melted and cooled

 

For the filling:

1-2 tbsp butter

6 large onions

4 carrots (not too small)

2 garlic cloves crushed

Salt and pepper

A handful chopped parsley

2 handfuls roasted walnuts

Nutmeg (optional)

 

 

In a bowl mix the flour and the salt. Place the yeast in the milk and dilute. Incorporate the milk and the butter to the flour and knead the dough until soft and elastic. Cover and leave to until it has risen double of its size, about 30-40 minutes.

Meanwhile cut the carrots into thin strips. Cut the onions in half and slice them a little thicker than the carrots.

Heat the butter in a pan and add the carrots and the onions. Add the crushed garlic cloves and salt and pepper to taste. Cook until soft, about 20 minutes, and stir regularly. Once done set aside to cool.

On a lightly floured surface roll out the dough in a rectangular shape (about 40 x 60 cm).

Chop the walnuts.

Now spread the vegetables and sprinkle the walnuts and the parsley (eventually the nutmeg) on the dough leaving a 3 cm margin on one of the longer sides. Roll the dough tight and use the uncovered part of the dough to seal it.

Heat the oven at 200°C.

Cut the rolled dough into slices of about 3-4 cm. Place them in a baking tray lined with parchment paper and leave them for 15 minutes to set.

Place the baking tray on the lower side of the oven and bake for 45-50 minutes.

Ideally these should be served tepid but either hot or cooled is fine too.