Dairy-Free Stuffed Bread Rolls
Delightfully soft and bursting with flavor, these Dairy-Free Stuffed Bread Rolls are a perfect blend of wholesome and satisfying ingredients. Made with a simple yeast dough and packed with vibrant, sautéed vegetables like carrots, peas, and bell peppers, these rolls offer a hearty and healthy option for any meal. A hint of cumin and chili flakes adds a subtle kick, while cilantro brings a touch of freshness. For extra indulgence, you can include dairy-free cheese for a gooey center, making this recipe ideal for vegans or anyone seeking dairy-free alternatives. Perfect as a snack, appetizer, or even a side dish, these golden-brown stuffed bread rolls are easy to make and offer a comforting homemade touch. Whether served warm or at room temperature, they’re sure to impress your family and guests alike!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 1 medium, grated Carrot
- 0.5 diced Red bell pepper
- 0.5 cups Frozen peas
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Chili flakes
- 0.5 cups, shredded Dairy-free cheese (optional)
- 2 tablespoons, chopped Cilantro
- 1 tablespoon (for sautéing) Oil
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Gradually add the warm water and olive oil to the dry ingredients, mixing until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the filling: In a skillet over medium heat, heat 1 tablespoon of oil.
Add the diced onion and sauté until translucent, about 3 minutes.
Stir in the garlic, grated carrot, diced bell pepper, frozen peas, ground cumin, and chili flakes. Cook for 5-7 minutes until the vegetables are tender.
If using dairy-free cheese, stir it into the mixture during the last minute of cooking. Remove the skillet from heat and let the filling cool slightly.
Once the dough has risen, punch it down and divide it into 8 equal portions.
Flatten each portion into a small disc and place a spoonful of the vegetable filling in the center. Pinch the edges together to seal and shape it into a ball.
Place the stuffed rolls seam-side down on a baking sheet lined with parchment paper. Cover and let them rest for 15 minutes.
Preheat your oven to 375°F (190°C).
Bake the rolls in the preheated oven for 20-25 minutes or until golden brown on top.
Remove the rolls from the oven and let them cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 345.2 g | 126% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 42.0 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
