Stuffed Veggie Rolls

The weather is really nice today. It’s dark and has been raining on and off. All I can think of eating is piping hot tomato soup and healthy, veggie loaded, whole wheat rolls. And that’s exactly what I did.



For the dough


  • 2 cups whole wheat flour
  • extra all purpose flour for kneading
  • 1 cup water warm
  • 3/4 tsp dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp olive oil (to coat the dough)

For the stuffing


  • 1 tsp butter
  • 3 cloves of garlic finely chopped
  • 1 small onion, finely chopped
  • 2 carrots diced
  • 1/4 green pepper diced (optional)
  • 1 cheese cube, grated
  • 1 tsp all purpose flour
  • 1/2 cup milk
  • salt to taste
  • 1/2 tsp pepper


Step 1

I added the yeast and sugar to the warm water and left it for 15 mins till the mixture was all foamy. Meanwhile, I kept the whole wheat flour ready with the salt. I then added these two and kneaded with dough hooks till I had a sticky dough mass.

Step 2

I tumbled the sticky mass on my floured kitchen platform and kneaded for 10 mins or until the dough had become a soft and springy ball.

Step 3

I then left the dough in an oiled bowl for about 90 mins.


Step 4

While the dough was proofing, I prepped the stuffing. I heated some butter in the pan and added the garlic and onions. Once that was soft and translucent, I added the rest of the veggies and cooked till the veggies became soft.


I then sprinkled the 1 tsp all purpose flour on the veggies, mixed well, and added the milk and mixed briskly. This formed a thick saucy consistency. This is my lazy. cheat, white sauce. I then added the salt, pepper, and cheese and mixed well till the cheese had melted.


At this stage, if you find the mixture too thick, feel free to add some water. But don’t make it too watery.


Step 5

While the dough was mid-way through, I preheated the oven to 220 degrees C. I then punched the dough back, kneaded it for another minute, and divided it into small portions, about 8. I then lightly kneaded each portion again, and flattened it into a disc with my hands.

I then added some stuffing and pinched the corners close. I then shaped it into a smoother ball with the pinched corners at the bottom and placed it on the baking tray.


Once all the balls were ready, I left them covered with a wet tea towel for a second rising

Step 6

I bumped the rolls in the preheated oven and baked till the house was filled with a warm, yeasty, bready aroma and the top of the rolls looked golden.

That’s it really. I barely contained myself for 5 mins and dug in.



    • Thank you!! I’m planning to make it again today on husband’s demand. That generally never happens as he is a finicky eater. But if he likes it, it can be qualified as a safe dish.

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