Filled, rolled, sliced and shaped dinner rolls -We Knead to Bake 20

The Indian Food Bloggers Meet, that took place on the 1st and 2nd of August 2014, had kept most of us busy making travel plans and shopping for friends. The excitement was enough to keep me away from most routine things. If I say so, you might well imagine the state the organizers would have been. Thus Aparna, this group's mentor, was very busy with the arrangements for the IFBM 2014, being one of the four, who made that happen.
She sent us a message on the group's page: "here's what we are going to do for August. We will bake a savoury, stuffed and decoratively shaped bread. So your bread must be SAVOURY, must be FILLED with a filling of your choice and it must be a decoratively SHAPED bread. The "decoration" could be any simple shape (not round or loaf-like) bit maybe a braid, or a braided round or any shape of your choice that is not that of ordinary bread.
And the recipe is entirely upto you."
Having said, she gave us a free reign to choose and bake the bread. However, I am very used to having my notes ready, handed down with pictures and all from Aparna, and was at a loss to even look up. Finally this bread I zero-ed in was quite an easy one.The given recipe was a chocolate filled one, I changed it to a savoury one and did the adjustments in the recipe to suit us.

I only wish I had more patience in making the shapes, it was still looking fine and tasted excellent. This has given my ego a boost that I can alter a recipe and make necessary adjustments to present a good tasting bread. I might want to tread a little further in future and choose something that is more challenging to bake.

I have used the Bombay sandwich spread, store purchased one as the filling. You may choose to make pestos, other chutneys too. The possibilities can be much more interesting.
Now the recipe:

Chutney filled, rolled, sliced to shape dinner rolls

Recipe adapted from Foodiva's Kitchen - A Beautiful Mess - Chocolate Filled Brioche Rolls

The recipe makes 8 large rolls.

Ingredients:
2 cups all purpose flour
2 cups bread flour
2 tablespoons flax seeds powder mixed with 6 tablespoons hot water (or 2 eggs)
2 and 1/4 teaspoon dry instant yeast
50 grams butter melted and cooled
3 tablespoons honey or 80 grams sugar
1/2 teaspoon salt (Increase the salt if your chutney is not very salted. Mine was way too salty, hence the low salt)
200 millilitres warm milk
1 tablespoon cooking rose water (optional)
2 generous tablespoons ready made mint-coriander chutney spread
Milk for brushing
few teaspoons white sesame seeds to sprinkle on top of the rolls

To top your rolls with:

Melted butter for brushing

Method:
I chose to knead by hand, but if you are to use a processor, it will make kneading easier.
Mix the flours salt and yeast to combine well. Put the sugar in and mix.
Whisk the flax seed and water well and add to it the rose water.
Reserve about 3 teaspoons of the melted butter for brushing on the surface before spreading the filling.
Add the warm milk, the flax seeds mixture and the cooled melted butter to the flour-sugar combine and mix them.
Turn the dough on to a lightly floor dusted work surface and knead it to a dough. The dough shall be soft, pliable and just short of being sticky.
Roll the dough in a round shape. Place it in a large bowl the walls and bottom of which have been coated with a little oil. Turn the dough around, so the oil coats the dough. Cover loosely and keep in a draft free area for a couple of hours until the dough doubles in volume.
Once the dough has developed, take it out of the bowl and divide it in eight portions.

Roll each portion out in a rectangular shape.
Brush a little butter on the surface of the rectangle. Generously paste the chutney over this.
Roll the dough in a tight roll and pinch the seam well.
Place the rolled dough with the seam facing downwards and slash out 1/2 centimetre thick cuts.
Bring two edges together and slightly bend them backwards and towards each other. The cuts will open apart in a fan like shape, with the filling showing through the cuts.
There is a video on how Foodiva made the rolls in the recipe link. Please watch to get the idea.
Place the shaped dough on a parchment lined baking tray. cover with a slightly damp cloth.
Work each portion likewise and arrange them on the baking tray.
Cover loosely and give the dough its second rise for about 30 minutes to 40 minutes.
Brush the tops of the dough with milk.  Sprinkle the sesame seeds over the rolls and press them in gently.
Pre heat your oven to 180 degrees C/ 375 degrees F.
Bake the bread rolls for fifteen minutes until their tops are golden.
Remove from the oven and when still warm, brush the melted butter (listed last in the list of ingredients) over each roll.
Allow the bread rolls to cool on wire racks.

Serve warm with soup or as breakfast.
These are best consumed the day they are made, while you may make them in the evening and serve them for breakfast the next morning. They do stay a day or two longer in a bread bag/ box. You just need to warm them ever so lightly before having them. However, they are best eaten freshly baked.