The filling was of chocolate in the recipe, but I tried with chocolate, peanut butter, a mix of both and mozarella cheese... The scent of the baked dough wafting through the house was amazing and I couldn't resist myself till it got baked.
This dough served as an all-rounder in my kitchen that day... Made 16 crescent rolls.. With the remaining dough I made pizza like Arabic dish with cheese and Zaatar, which is another form of oregano. Hubby loves it and often has it from the Arabic bakery in our neighborhood. So that I thought I would give it a go. And it almost resembled the same.
Still there was some dough remaining , with which I fried some battooras to have with afternoon's some left over curry... So my idea to make some chocolate rolls worked as a life-saver for the day. For the given quantity you get a quite a lot of dough, enough to feed a 2 adult, 2 kids family.
|Battooras with same dough|
Get the recipe of No-Yeast Battoora dough here.
For the dough:
- All purpose flour- 2 cups
- Cake flour - 1/2 cup
- Instant dried yeast - 1 and 1/2 tsp
- Sugar- 2 tsp
- Salt - 1 tsp
- Butter/ ghee- 30 gms at room temperature
- Egg - 1
- Warm water - 120 ml
- Milk - 2 tsp
For the filling:
- Chocolate chips- depending on your needs
- Peanut butter- depending on how much you need
- Icing sugar- To add in the peanut butter for sweetness
- Mozarella cheese- depending on how much you need.
- In a large bowl, Mix flour, cake flour, yeast, sugar and salt.
- Add to the dry ingredients, milk, water, egg and butter.
- Knead until soft and smooth dough is formed.
- Cover using a cling wrap.
- Place in a warm place for about one hour for the dough to rise.
- After one hour, place the dough on floured surface and deflate it.
- Divide the dough into 5 equal parts.
- Roll out and cut into 8 triangles
- Place the filling of your choice on the broader end of each triangle.
- Roll towards the tapering end.
- Once rolled curve the rolls slightly.
- Place the rolls on a greased baking sheet.
- Cover loosely with a cling wrap again and let them rise for second fermentation for about 45 minutes
- Brush the top of the rolls with egg yolk.
- bake in a preheated oven for at 175 C| 350 F
- Bake them for about 15 minutes or until golden brown.
- Before serving microwave for about 10 seconds to get warm rolls.
Home-made chocolate sauce