Serves: Makes ~24 rolls
Cost: ~€2-3
Preparation and cooking time: ~2.5 hours
Calories: –
Hi folks, I hope this day sees you well. I’d originally planned to post a slightly different version of these but after looking at the photos I decided that I had to make them again. The ones I originally made were stuffed with paneer and spring onions and while these were fun to make, and perfectly “fine” to eat, I found them a bit lacking. A good first attempt – an experiment into flavours – but I wanted something with a bit more punch so I opted to re-do them and stuff them with chorizo, sun-dried tomato, and goat cheese. I’m very satisfied with the result – this, people, is what I call “good eatin'”, plus it gave me a chance to do a video for them as well.
It’s always fun to give these to people. You tell them it’s a chorizo and goat cheese bread roll, and they expect something where the filling is distributed evenly amongst the dough. They tear it open to discover this great trove of stuffing inside – it always brings a smile to peoples’ faces!
I didn’t include the name of the stuffing in the title because let’s face it – you can put whatever you want into these things. Heck, you could even stuff them with peanut butter, marshmallows and chocolate if you really wanted. Find something which works for you – just bear in mind my initial attempt of paneer and spring onion. The flavour was quite flat so you really need something to lift it up a bit.
Aside from my baking adventures it’s “all quiet on the Western Front” around here. I’ve been making some new things which I can’t wait to share with you in upcoming posts – one of which especially. I used an ingredient I’ve never cooked with before to make a famous dish steeped in history – all will be revealed in time! William’s had a bit of a cold, though he’s now better, which meant a couple of nights without much sleep (fortunately it was over a weekend) and I still haven’t got around to transferring my site to its new host. Believe me, with caring for a child, cleaning up, cooking, blogging, and working – even when you have a wife to share the duties with – there’s isn’t a great deal of time for much else. You don’t truly realise until you have a little ankle-biter but it really fills you respect for single parents. I can’t even begin to fathom how hard it must be for them. All the work which is done by both parents they take on by themselves… crazy hard-work!
Anyway folks – I’ll be back in a few days with something new. Until then, have a good end of the week!
Stuffed Bread Rolls
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Ingredients
For the bread
- 1kg plain flour
- 2.5tbsps dried yeast
- 2tbsps caster sugar
- 3tsps salt
- 600ml warm water
- 2tbsps Olive Oil
For the filling
- A length of chorizo sausage – about 15cm long
- ~150g Goat Cheese
- A handful of sun-dried tomatoes
Instructions
- Start off by making the dough – pour the yeast into a bowl with the sugar and add in ~200ml of the warm water. Stir well with a fork and set aside for 15 minutes to activate. Meanwhile, mix together the flour and salt in a large bowl and once the yeast has started rising and foaming on top pour into a well in the centre of the flour. Pour in the rest of the warm water and mix well. Turn the dough out onto a floured surface and knead for 15 minutes before placing the ball of dough into a bowl with the olive oil in the bottom. Turn the dough to coat in the oil, cover with a clean cloth and set aside to prove for 1 hour.
- While the dough is proving, remove the casing from the chorizo sausage, if necessary, and then finely chop the sausage, sun-dried tomatoes and goat cheese and mix together in a bowl.
- Once the dough has doubled in size, punch down and turn out onto a surface. Cut the dough into 24 evenly-sized pieces and then take each one and knead gently between your hands. Flatten out to a disc and place a good spoonful of the filling into the centre. Bring the edges together and pinch shut before forming the dough into a neat ball again. Place join-side down onto a baking sheet and repeat for the rest of the dough.
- Cover the trays of dough with a cloth and allow to rise for 45 minutes, and meanwhile, preheat your oven to 230 degrees Celsius.
- Once the dough has risen again, place into the preheated oven and bake for about 15 minutes, until starting to turn golden brown on top. Remove from the oven and allow to cool before enjoying!
Charles what a flavorful fitting filling for your bread rolls. The rolls look perfect as if a professional baker had baked them and then you come up with a killer filling which everybody (note I said everybody!) would love here in my corner of the world. I can’t wait to try it out for myself but I ll have to go for the local choriz.
So you are moving host (me too!) =P exciting times my friend!
I am sorry to hear that William wasn’t feeling that well and I am glad that he is already much better.
About the Paneer filling… Paneer itself is very boring but if you add a bunch of spices & garlic and skip the spring onions, it should taste great. maybe some kind of veggie could be added too. hmm I ll think about some ideas. =P
Hi Helene, how come you decided to move hosts? Problems with your current one? You’re right – I’m thinking paneer could have been good but maybe some pesto, grilled aubergine as well? That would have been nice!
So sorry to hear William has been ill, hope you’re getting some rest these day, it can be quite a hassle combining everything and still having energy at the end of the day.
I do like the bread roll stuffing with cheese, sun dried tomatoes and chorizo! I think it would be a winner dish at parties!
Thank you G – my wife found a good use for these rolls – split them in half, serve a fried egg on top and it makes a fantastic breakfast!
I’m glad that William is better. You’re a bussy man 🙂 But I can see that you manage. I like the idea of stuffing bread rols with goodies 🙂
Hi Marta, it’s funny how you suddenly seem to get by on much less sleep than before you had a baby crawling over your head in the middle of the night. 😀
These remind me a little of Chinese pork buns. What a fantastic idea and they look so delicious. I should make these for my husband – he loves chorizo and bread! I know what you mean about having no time. Before I had children I used to think I was so busy and that I had no spare time. Now I wonder what I did all day xx
Hi Charlie – I think I used to waste an awful lot of time – frittering it away playing games, surfing around the internet aimlessly. Nowadays I’m a “man with a plan” when I get time to myself!
When I read the title I thought you were giving us a sandwich 🙂
This is so much better!
Glad the wee one is on the mend.
Thank you Maureen – he’s a tough little soldier 🙂
Your rolls remind me of the bbq’d pork baked buns from my new dim sum restaurant. Delicious.
My home made chorizo would be great inside … no goat cheese but I wonder if paneer would work?
Hi A_ – as I mentioned, my first experiment was with paneer and I wasn’t exactly bowled over. Goat cheese has a great flavour – unmistakeable, and it works really well. Paneer would still work but because it’s so bland, for me I’d probably just skip it entirely, safe the space and use it for something else, like grilled aubergine, or pesto or something!
Obviously I didn’t read the post carefully enough (I only got 4 1/2 hrs of sleep last night and work was a bit tiring … time to take a nap) though I would have thought the pairing of paneer and green onions wouldn’t have as much of a flavour punch as pairing the paneer with the vinegary spice of the chorizo. Though it would add a bit of creaminess and moisture. On the other hand, maybe I’m just looking for an excuse to use up the pound and a half of paneer in my freezer. Maybe I could add feta instead or along with the paneer.
Hehe, we’re all guilty of that sometimes! I guess it depends what your paneer is like. I guess mixed with feta and some spicy sausage it would probably be great!
Where to start?! First, I can completely relate to how much work kids, work, blogging, life, etc. can be and how little (or no) extra time you end up with. I remember after Miss A was born, I told Mike that I no longer wanted three kids. You see I had always wanted three. But after having Miss A I had this horrible fear of losing Mike to some accident some day and how on earth would I survive with more than two kids on my own! I could barely survive with two kids being married and sharing responsibilities. So I agree with you – having kids gave me a whole new respect for the amount of work caring for children is and just how much I respect single parents and how much I’m grateful for Mike!
Now onto these delicious looking rolls! They remind me of the manapua recipe we made for our Hawaiian cooking adventures. Of course, I didn’t make my own bread though. Still have to get the hang of that one of these days. What a great idea to mix up the ingredients and make fun flavors. I hadn’t thought of that. This goat cheese and chorizo version sounds heavenly to me! Oh what fun! I’m definitely going to put these on our weeknight menu coming up. 🙂 The kids will love it too! Cheers Charles! Looking forward to your recipe steeped in history too.
Hi Kristy, it’s crazy isn’t it? You hear stories about mothers (or fathers of course!) who work not one, sometimes not even two job, but maybe three – leaving at 6 or 7 in the morning, working evenings and weekends to make ends meet so they can provide for their child(ren). On top of that they clean, they cook, and they love! I just can’t imagine how… “tired” they must feel. A non-stop tiredness which won’t stop until their children are grown up and moved away. Damn, that’s dedication, and then families where both partners are in the picture thing they have it hard?!
I hope you decide to try making some bread Kristy – did you see the picture of the big, thick, crispy focaccia I posted on FB the other day? That was insanely good and I think you’d all have fantastic fun in the kitchen making it. Give Miss A. and Mr. N a big lump of dough each and let them make whatever they want – a braid, a loaf, stuffed rolls, whatever. It’s really an incredibly satisfying thing to do. I usually make bread once a week – I’m still perfecting my method. My wife says I make the dough a bit dry, so I’m going to try and make it moister next time!
Yes please!!!
These would be perfect for a picnic! Chorizo,
goats cheese and sundried tomatoes would be an amazing filling! Love the idea, I will be borrowing it for sure!
Thanks GG – let me know if you give them a try 🙂
Love these bread rolls. Never had them before but you bet I am going to try them soon!
Thanks KB – the filling was very nice 🙂
What a super idea! You make them look so easy and you have stuffed them with some of my favourite things! I will have to make these. I agree that it would be fun to see peoples faces when they realise what secrets the buns hold! Perfect for picnics too. Lovely Charles x
Thanks Anneli, they’re very fun to make – part of the fun is deciding what to stuff inside. You know the filling in my vegetarian shooter’s sandwich… mozzarella, tomato, aubergine, pesto… I think that would be amazing in these!
We had a customer who made these little stuffed bread rolls, some of their flavours were Pesto, 4 cheese, and spicy red pepper pesto. They were all so delicious; having said that, I’m certain yours are significantly better than theirs. I can’t really tell how big they are — one or two bites?
These would be dangerous to have around, I simply would not be able to stop eating them.
My friend Kim mentioned that same sentiment of single parents when her daughter was young; it’s nice to have a partner who is supportive and takes their share of the duties with children. I hope William is feeling better and that he hasn’t passed along that cold to either you or your wife, most of our friends with children have round the clock colds 24-7!
Hi Eva, of course one can make them any size (though cooking time will need adjusting) – my ones though are actually quite large. Once they’d risen and been baked they were easily the size of my palm. Bite-sized ones (or two bite-sized ones)… now, that’s an idea I like!
William is grand now – I think it was my wife who passed on the cold to him maybe, who knows. Not sure where she got it from because she usually only sees me, and I wasn’t sick at all.
Woow these looks so yummy, I’ve made something like that before with Basterma as a filling and it was a hit. Thanks for the great recipe.
Thanks Amira – they’re a lot of fun to make (and to eat!) 🙂
Well, thank you veddy much, Charles! Here I was resolving to cut back on the bread, and now this! These look really tasty, think I’ll go for just the same filling.
It’s terrible Jean – I need to cut back on the bread… like, I’ve got a real problem with the stuff. If it’s in the house, I just can’t stop myself from eating it. Simple solution of course… don’t keep any in the house. We’re out right now and it’s probably just as well!
I always love good stuffed bread. If you were to roll them a bit flatter and deep fry them, you would have what we call in India ‘Kachoris’. Delicious!!
Paneer by itself is always flat. You would need to add some spices – cumin is a great addition to paneer. You could add spinach instead of spring onions, and some maybe some chilies if you like it a bit hot. Garlic, fresh ginger, whole coriander…try them out.
Hi Minnie – kachoris sound awesome… I’m going to have to look them up! Thanks for the tips on the flavours, I’ll try it next time!
Wow this is like a Mediterranean version of the Asian baked pork buns. Love the use of chorizos.
Thanks Raymund – I love pork buns… been so long since I had one actually!
I love stuffed breads and rolls and your second one is the one I would want to eat…they sound terrific.
Thanks Karen 🙂
What tasty rolls, I love your choice of fillings!
Thank you Laura, the fillings worked very well together, but you can put virtually anything in really!
I love the whole idea of stuffing breadrolls. I’ve done it with cheese n spinach before, those sorts of things, but not with meats – I think I’ll give something like this a go soon, once uni’s semester is over – and that’s really soon! 🙂
Hi Fati – you should, they’re such fun to make I think, and even more fun to eat, hehe 🙂
I don’t think I’ve ever had a stuffed bread roll in my life! What a revelation. I think I would be so tickled to have this served to me. And although I’m a big fan of paneer (khumb mattar is my all-time fave Indian dish — wonder if that combo of ingredients might have worked well?), it’s hard to be disappointed with the delightful selection you’ve chosen to feature here. This would be like a mini-meal for me — no main necessary ;-).
And yes, life is certainly different with children. Fulfilling and awesome (in the true sense of the word) but also… ‘full’ shall we say :). After navigating through it over the course of the past 15 years, we find ourselves constantly re-evaluating priorities. At the end of the day, you do what you can when you can. Family is number one and the rest is, well, for us anyway, the rest. Cheers Charles!
Hi Kelly, I blame France for my bitter disappointment in paneer! I’d never had it before moving here 8 years ago and then all the Indian restaurants were serving dishes with “indian cheese”. “Paneer” they say… “paneer naan”, “palak paneer”. Awesome I thought – I tried them… I had naans filled with delicious, creamy cheese, oozing out of the edge when you ripped it open.
Yes – that’s right, I said “oozing”, because the cheese they were using was not paneer. No… it was “Vache qui rit”. They were serving me damn Laughing Cow cheese and telling me it was paneer. Of course, when I finally tried “real” paneer with it’s bland flavour and rubbery consistency, you can imagine my slight disappointment :/. Oh well 🙁
Well, Charles, I solved my excess paneer dilemma. I used it to make Romanian donuts called papanasi. AND I served them with the crème fraiche that I finally got to set. (Pats self on back for ingenuity.)
PS: Forgot to inset a link to the post. 🙂
http://a-boleyn.livejournal.com/138875.html
I noticed these – great job! Glad you were able to find a use for the paneer too! 🙂
I was wondering what’s in the bread rolls and so happy and excited to see savory fillings in it! Great idea to put chorizo and sun dried tomatoes with cheese… filling itself sounds delicious already and I can’t imagine that with bread! What a brilliant recipe, Charles!
Thank you Nami – the combo of tomato, chorizo and cheese was really good, though there’s so many possibilities 🙂
Charles, these bread rolls look extraordinary! WHen I saw them from the outside I was going to say they looked like made by a professional baker: neat, equally sized… but when I saw the photo with the filling…. wow! I have never had anything stuffed with chorizo and goat cheese, but I do prepare the French savoury cakes with goat cheese and dried tomatoes (I posted it some time ago) and I love the combination. As for the chorizo… well chorizo is good with everything! I cannot say I will bake these rolls (it would be a huge danger to my waist!) but I will certainly keep this stuffing recipe. It’s a brilliant idea!
Haha, thank you Sissi – you’re too kind! If you thought they looked professionally made then I must have done a good job hiding the flaws with the camera!
They were pretty good, and the little pocket of filling was really tasty. It’s fun to experiment with things like that isn’t it?!
I remember your savoury cakes – I bought some mini cake moulds which I wanted to make them with, though I haven’t got around to it (yet!).
Now you are a man after my heart! Chorizo and feta!!??! I think I have established that I love them both and then to go and stuff in bread – I’m in heaven! Looks like Spanish chorizo – am I right? I’ve only had it a couple of times. Quite different from Mexican chorizo, but just as delicious! Thanks for sharing these beauties!
Hi MJ, it is indeed Spanish chorizo, though I learned something new today – I had no idea there was a difference between the two! I’m eager to try the mexican variant now!
HI CHARLES!!! Gosh it feels so odd (though nice) to be back in the blogsphere. I’ve missed coming here definitely. Thanks for welcoming me back with these gorgeous stuffed bread rolls haha.This actualluy reminds me of bao, which is the chinese equivalent of a stuffed bread roll, usually steamed though sometimes baked (for those bakers doing a ‘modern’ twist on it). It’s just delicious, stuffed with seasoned meat or sometimes a veggie/mushroom filling, or sweet red bean or lotus root paste. Oh the possiblitiles are endless! Which makes stuffed bread so esp exciting! These chorizo cheese ones lookGORGEOUS, and would be wonderful for a picnic (if the sun comes back out).
Anyway, I’ve gone on for too long now. Can’t wait to see your new post (you cheeky one, tempting us and leaving us hanging). x
Hi Shuhan, it’s good to see you back again – I hope your university work has gone well?!
You’re right, these would be great for a picnic, though I might aim to make the bread to filling ratio a bit smaller next time so they’re more “bite-sized” 🙂
So sorry to her William has not been feeling well
Glad he is all better now, it is so tough to see them sick and I couldn’t agree more, I don’t even know how single parents do it!
I love stuffed bread rolls but you are right, you need a filling with a kick to balance the bread
Thank you Sawsan, William can almost walk it seems… he can stand for a few seconds on his own… soon he’ll be running about all over the place. I can’t believe how fast time goes!