Chana Masala Rolls
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Chana Masala Rolls

Chana Masala Rolls

These Indian inspired flavors are spiraled into a pillowy roll - a celebration of different textures and cultures.

Servings: 12 servings (1 serving = 1 roll)
Prep
INGREDIENT
WEIGHT
MEASURE
Filling
INGREDIENT
WEIGHT
MEASURE
Spinach, cooked, chopped, packed
1.50 oz
1/4 cup
Chana masala, prepared
10 oz
1 1/4 cups
Stewed tomatoes, chopped
2 oz
1/4 cup
Potatoes, diced, cooked
1.50 oz
1/4 cup
Garlic, minced
1 tsp
Garam masala
1/2 tsp
Sea salt, finely ground
1/2 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317)
1/4 cup
Water
1.50 oz
3 Tbsp
Egg wash, prepared
1 Tbsp
Parmesan cheese, shredded
1 Tbsp
Sesame seeds
1/2 tsp
Prep
  1. Spray sheet pan or dough box with pan spray, then add frozen dough balls.
  2. Spray tops of dough balls with pan spray, then cover and refrigerate overnight.
  3. Remove dough balls from refrigerator and let stand at room temperature 15-30 minutes.  
Filling
  1. Drain spinach over a mesh strainer and squeeze out excess moisture.
  2. Add Chana masala, tomatoes, potatoes, spinach, garlic, Garam masala, and sea salt in a medium bowl; stir well.   
Assembly
  1. Sprinkle a clean surface with flour and roll or stretch each dough ball into rectangles, approx. 7x6-inches.
  2. Lightly brush the entirety of each dough rectangle with approx. 1 Tbsp of water.
  3. Deposit 1/2 cup (5 oz) of Filling in the middle of each dough rectangle.
  4. Spread out evenly, leaving approx.1/2-inch of space at the top edge of dough and 1-inch of space at the bottom edge.
  5. Tuck top edge of dough rectangle towards the filling; roll towards the bottom edge to form a dough log.
  6. Turn the dough log so the seam is facing up; pinch dough together across the seam to seal it from edge to edge.
  7. Gently stretch the dough log to 8-inches in length, ensuring even thickness throughout; cut each log into 4 equal pieces.
  8. Place cut side up in well-greased jumbo muffin pans; cover with plastic and allow to proof 1-2 hours or until dough springs back when poked.
  9. Remove plastic, brush tops with egg wash; sprinkle with 1/4 tsp parmesan and a pinch of sesame seeds.
  10. Bake as directed until the tops of the rolls are golden brown; allow to cool 5 minutes in the pan, then use a pallet knife to remove and serve warm.
BAKE:
TEMP
TIME
Convection Oven*
325°F
14-16 minutes
Standard Oven
400°F
15-18 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.

  • Filling can be prepared same day or the day before.

View Recipe Instructions

Nutrition Information

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Serving Size:
1 roll
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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