Vegetable roll

Menu: Appetizer

Allergens: Gluten, Dairy, Celery, Egg

Intermediate

This recipe is preset to 6 people

These easy-to-bake rolls are delicious stuffed with summer vegetables. They are also wonderful served as a party snack in summer picnic buffets or simply eaten cold with a bowl of salad after a busy day.

Ingredients

For the starter:

white wheat flour

2 tbs

salt

1 pinch

dry yeast

4 g

lukewarm water

100 ml

sugar

1 pinch

For the dough:

margarine

80 g

salt

2 pinches

white wheat flour

380 g

milk

130 ml

For the filling:

garlic

2 cloves

salt

1 tsp

pepper

1 pinch

celery

1 pinch

zucchini

1 pcs

shallot

1 pcs

vegetable oil

1 tbs

red bell pepper

1 pcs

eggplant

½ kg

For the coating:

egg yolk

1 pcs

Preparation

Prepare the starter. Add crumbled yeast, flour, sugar and salt into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes.
Prepare the dough. Add the starter to flour, along with margarine, milk and salt. Knead the dough, cover it with a cotton towel and let it rise for approximately 20-30 minutes.
Prepare the filling. Sauté the shallot and garlic over some oil, add cubed vegetable. Season to taste and sauté a while longer.
Roll out the dough to a thickness of 3 mm and cut out square shapes (10 cm x 10 cm).
Place a tablespoon of filling on each square, shape into rolls. Place them on a baking sheet covered with parchment paper and coat with egg yolk.

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