Bread Rolls

4.54 from 13 votes

Breakfast made easy with air-fryer baked Vegan bread rolls. These Indian bread rolls are the perfect grab-n- go rolls that are healthy, filling, and outrageously delicious. It is a super simple recipe that uses minimal ingredients and is truly a hearty breakfast that the entire family will enjoy!

Prep: 10

Cook: 15

Total: 25

Course: Breakfast

Cuisine: American, Indian

Servings: PIECES

Calories: 49kcal

Author: Ruchi

Ingredients

2 tablespoons Oil to cook the stuffing
1 small Onion peeled and diced
1 cup Green Peas (boiled)
½ teaspoon Paprika ( or Red chili powder)
¾ teaspoon Cumin powder ( or Cumin seeds, crushed)
- - Salt to taste
2 medium Potato boiled, peeled, and mashed
1 tablespoon Chopped cilantro leaves
6 slices of Vegan sourdough bread
3 teaspoon Oil to brush the bread rolls

US Customary - Metric

Instructions

MAKING POTATO PEA STUFFING

Heat oil in a large skillet. Add chopped onions and cook until the onion is translucent. Add boiled peas and cook for another 1-2 minutes.
Stir in all the spices, mashed boiled potatoes, cilantro leaves, and stir everything together.
Take it off the heat.
Transfer the stuffing to a bowl and let it cool a bit.

STUFF THE BREAD

Stuff the bread with potato and peas stuffing. Take water in a bowl. Partially dip bread in water. The main idea is to make bread flexible enough to roll.
Remove the bread from the water and squeeze hard to drain the excess water. Bread should not feel sticky in between your hands; if it does, press more to drain all the moisture.
Place the cooled potato mixture in the center.
Start rolling the bread inwards by bringing all the edges together.
Pinch both sides together.
Bring in the other two sides.
Start rolling the bread in between your palms.
Keep rolling the bread until it forms a cylindrical shape.
Make sure it is sealed from all sides.
Repeat the process with the rest of the mixture until all the bread rolls are formed.
Transfer the bread rolls to the airfryer insert and brush the rolls with oil.
Cook 350°F for about 15-20 minutes, or until the bread rolls are crispy and brown.
When baking in the airfryer, remember to flip them over halfway between the baking time. This ensures an even baking.

COOK-TOP METHOD

Heat oil in a kadhai/pan and add bread rolls to the hot pan.
Cook the rolls on medium-low flame until brown and crispy. This will take about 7-8 minutes on both sides.
Keep brushing the rolls with oil if needed.
Remove and serve hot with hot sauce or green chutney of your choice.

Notes

Frequently asked questions

Why do my rolls stick to the pan?

The bread rolls stick to the pan because of the two main reasons —

The pan may be too hot. Try reducing the flame to low.
The bread rolls may be having more moisture. The remedy is to toss them in wheat flour, dust the excess flour and then pan toast them. This ensures excellent cooking with a crispy brown covering.

Can we freeze the bread rolls?

Yes, we can freeze the bread rolls conveniently for two months in a freezer. Place the rolls on a parchment paper-lined tray and freeze them for some time.

Once frozen, gather them all and transfer them to an airtight container. Slide them back into the freezer.

Storing the bread rolls

You can half cook the bread rolls, and once they cool down completely, transfer them into an airtight container and store them in the refrigerator.

They stay good for 2/3 days. Take them out when needed, fry or bake them and serve hot.

Reheat the bread rolls

Reheating the stuffed bread rolls is easy. You can simply put them on a pan and reheat, or slide them in a microwave oven and run on reheat mode for 15- 20 sec, and they are ready to serve!

Nutrition