Beetroot Honey Oats & Semolina Bread Rolls#BreadBakers

This beetroot buns recipe is a great vegan bread idea and can be used for a whole array of uses. This beetroot bread rolls recipe is really easy to follow and will create a great alternative for dishes that are served with bread but can have a different color added to the dish.
Makes around 15 (67 Grams Each) 
Ingredients
70 Grams Rolled Oats - grind to fine powder / flour
300 Ml + - Beetroot Juice
30 Grams Salted Butter - melted
35 Grams Honey
1 Teaspoon Salt 
7 Grams Instant Yeast
440 Grams Barik Rawa / Fine Semolina
20 Grams Milk Powder
Method

If you do not have fine semolina then grind the thick semolina in a mixer jar, then use.
Cook one large beetroot till soft then grind it with water 250 ml water to a fine paste. Measure it after grinding. Make it into a beetroot juice by adding water (350 Ml), keep aside.
To Make The Bread Dough
Heat the beetroot juice to boiling point and pour in a bowl. Add oats flour to it and mix it well so that no lumps are formed. Now add melted butter, honey, salt and mix well. Keep aside. Let it cool a bit.

Once it is lukewarm, add the semolina, milk powder and mix well if you feel it is dry then keep adding the beetroot juice till the semolina is moist and wet. Keep aside covered for 20 minutes so that the semolina hydrates and absorbs all the juice. After 20 minutes add the yeast and start kneading the dough. Knead the dough for 12 to 15 minutes till it is soft and smooth and springs back on touching with a finger.
Grease a bowl with oil and apply some oil on top of dough and let it rise. 

After it is doubled punch it down and knead for 2 minutes. Divide the dough into equal size balls. I could make 15 balls of 67 grams each with this dough.

Roll each ball tightly and give the shape of rolls. Keep these rolls in a greased tin. Repeat process for all the balls. Grease all the rolls with oil and cover with cling film.
Preheat oven at 200°C.

Let the rolls rise till double in size. Brush them with milk and bake for around 18 - 20 minutes with both elements on. Don't over bake or they will turn brown from top.

Once baked take these out and apply butter on top. Keep on a wire rack till fully cooled covered with damp cloth. Enjoy these rolls with a soup or any curry of your choice.

Labels: Beetroot, Bread, Bread Bakers, Naturally Colorful Bread, Indian, Fine Semolina, Oats, Eggless 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
Bread Bakers - November 2026 theme is Bread With A Twist

Food Lust People Love: Ostesnurrer - Danish Cheese Twists 

Passionkneaded Pumpkin Milk Bread 

A Day in the Life on the Farm: Lussekatter Sneha’s Recipe: Beetroot Honey Oats & Semolina Bread Rolls 

Zesty South Indian Kitchen : Cranberry Cream Cheese Sourdough Dinner Rolls

Fried Cheese & Potato Rice Wraps#EatTheWorldPaper Wraps

This recipe is a twist on the Rice Paper trend, instead of the typical Asian-style filling, filled these with mashed potatoes and cheese. These are pan-fried until crispy golden brown. They are typically served with a side of dipping sauce.  I have made a Peanut dipping sauce to go with and it tasted so good.
These rolls are gluten-free and can be made plant-based and vegan with the substitution of vegan cheese and butter.
Servings 12 - 15
Ingredients
3 Medium Potatoes - cut into chunks
½ Tablespoon Butter
1 Tablespoon Salt for boiling water
12 Sheets Rice Paper

Mozzarella cheese -  cut into sticks
For The Peanut Dipping Sauce
1 Tablespoon Creamy Peanut Butter
1 Tablespoon Water  - to adjust thickness
1 Teaspoon Lime juice or White Vinegar
1 Clove Garlic - finely minced 
½ Teaspoon Sambal Oelek
Method
To Make The Peanut Dipping Sauce

Combine all ingredients in a small bowl and mix until smooth. Thin with more water if needed. Just before serving add the crushed peanuts.
To a medium pot, bring water to a boil, and add the salt. Slide the potato chunks into the water and let it cook for 15 minutes or until fork tender.
Drain and mash the potatoes with a fork or push the potatoes through a metal strainer to make them extra smooth. Add butter and mix until well incorporated.

Scoop up 2 tablespoons mashed potatoes, and flatten it place a small piece of the cheese into the center.

Press the mashed potato into a rectangular shape. Make these and keep aside. 
Dip a sheet of rice paper into a bowl of room-temp water for 10 seconds. Place the wet rice paper sheet onto a clean, dry surface.  Place the cheese filled potato. 

Bring the bottom portion of the rice paper up, top portion down, right to left, left to right, until you have a tightly wrapped rice paper potato dumpling.
Repeat and make rest of the rice paper rolls.

To a non-stick pan on medium-high flame, add in little oil to coat the bottom of the pan.
Once the oil is heated up, slide the rolls in, and let each rolls cook for 30 seconds on each side.
Transfer to a wire rack to cool.

Serve immediately with Peanut Dipping Sauce. 
Labels: Vegetarian, Rice Paper Rolls, Fried, Mashed Potato, Mozzarella Cheese, Appetizer, Side Dish, Sunday Funday, Asian Cuisine, Vietnam

Check out all the wonderful Vietnamese recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Vietnam.

• Sneha's Recipe: Fried Cheese & Potato Rice Paper Wraps 
• Culinary Cam: Muc Nhoi Thit, Bánh Mì Xíu Mai, and Other Favorites 
• Amy's Cooking Adventures: Pork Spare Rib Soup with Potatoes & Carrots (Canh Sườn Khoai Tây Cà Rốt) 
• A Day in the Life on the Farm: Vietnamese Baked Chicken

Filter Coffee/Filter Kaapi#SundayFunday

This is a South Indian Filter Coffee /Filter Kaapi which is sweet, strong and milky coffee beverage made by brewing finely ground coffee beans in a traditional metal filter, then mixing the dark liquid extract with hot milk and sugar.

Ingredients
For The Decoction
125 Ml Boiling Water
3 Tablespoons Filter Coffee Powder
For The Coffee
1½ Cups Milk
2 -3 Teaspoon Granulated Sugar or to taste
Prepared Decoction
Method

Firstly, take a coffee filter, it consists of 2 cylindrical vessels (bottom one for collecting brewed coffee decoction and the top one with perforated holes for adding ground coffee powder), pressing disk and a lid.

Add in 3 tablespoons filter coffee powder or ground coffee into the perforated vessel. Press tightly with the help of pressing disk.

Pour the boiling water slowly into the top vessel covering almost full. Cover with the lid and rest without disturbing till all the decoction is settled in the lower container.

Pour decoction, adjust the quantity of decoction based on strong you prefer. Add in a teaspoon sugar or adjust to your sweetness. 

Now pour hot boiling milk, adjust the quantity of milk-based on strong you prefer. To make this frothy take a another glass and pour it from a little height 2 - times to get frothy filter coffee. Do not over mix as the coffee cools.

Finally, serve south indian filter coffee immediately in the traditional tumbler and dabarah/davarah. I, do not have one so served it in a mug.

Labels: Filter Coffee, Milk, Sunday Funday, South Indian

For Sunday Funday we are sharing "Coffee Recipes"

• A Trio of Caffè-Kissed Cocktails: Espresso Martini, Negroni al Caffè, and a Caffè Old Fashioned by Culinary Cam
• Affogato by Amy's Cooking Adventures
• Boozy Affogato by Food Lust People Love
• Black & White Maca Mocha by A Messy Kitchen
• Espresso Con Panna by Mayuri's Jikoni
• Espresso Martini by A Day in the Life on the Farm
• Filter Coffee/Filter Kaapi by Sneha's Recipe
• Vietnamese Iced Coffee by Karen's Kitchen Stories

Keto Grilled Butterflied Chimichurri Shrimp

Flavorful , zesty Keto Grilled Butterflied Shrimp with herbaceous punch of a Homemade Chimichurri Sauce. This grilled shrimp recipe is optimized for flavor by butterflying to create more surface area for the addictive sauce and a delicious charred layered into every bite of juicy shrimp.

Ingredients

250 Grams Cleaned Large Shrimps - peeled, deveined, and butterflied
1 Cup Homemade Chimichurri Sauce
Method

Marinate shrimp with half the chimichurri sauce. Reserve the rest.
Heat a grill or a cast iron grill pan, brush it with a oil over medium high flame.
Add the shrimp and cook 2-3 minutes per side.

Top with the remaining sauce. Serve immediately. These are so delicious that you will make them over and over again.

Labels: Shrimp, Prawn, Chimichurri, Keto, Grilled, Argentina, International Cuisine, Side Dish, Starters, Homemade

Holiday Side Dish Recipes:

• Winter Salad with Citrus Vinaigrette from Hezzi-D’s Recipe Box
• Cranberry Red Wine Sauce from Art of Natural Living
• Pumpkin Paratha from Magical Ingredients
• Caraway Seed Rollsi from The Spiffy Cookie
• Fondant Sweet Potatoes fromA Kitchen Hoor’s Adventures
• Creamed Kale with Gruyére from Karen’s Kitchen Stories
• Keto Grilled Butterflied Chimichurri Shrimp from Sneha’s Recipe
• Maple Bacon Brussels Sprouts from Jolene’s Recipe Journal
• Pumpkin Dip from A Day in the Life on a Farm

Magic Chicken 65 - Gluten Free

Magic Chicken 65 is a bite size spicy, side dish or a starter which is deep-fried, coated with a sauce. This I believe originated from a hotel in Chennai, India. This one of the famous. Chicken 65 is made with all purpose flour here these are gluten free and low carb, do try these succulent and delicious side dish!

Ingredients
550 Grams Magic Chicken Bites
3 Tablespoons Oil
A Sprig Curry Leaves
4 Green Chilies - slit
1 Cup Sugar Free Tomato Ketchup
Salt to taste
1 Tablespoon Dark Soy Sauce
1 Tablespoons Light Soy Sauce
2 Tablespoons Tandoori Masala
1 Tablespoons Coriander powder
½ Teaspoon Garam Masala powder
A Pinch Orange food colour - optional
½ Teaspoon Kashmiri Red Chilli powder
3 Tablespoons Water
For Garnish
Chopped Coriander Leaves 
Method

In a bowl add all the water, sauces, ketchup, spices and salt to taste, mix well. 
In a kadai heat oil then add the slit green chillies and curry leaves when they sizzle then add the sauce and give it a good mix bring this to a boil. Then add the fried magic chicken and give a toss, the sauce will look a little saucy but trust me the chicken coating which is of cornflour / arrowroot powder will absorb all the liquid and turn dry. Garnish with coriander leaves. 

Serve hot as a side dish or starter!
Labels: Starters, Holiday Side Dish, Chicken, Fried, Indian, Gluten free, Low Carb, Keto

Holiday Side Dish Recipes:

• Brussels Sprouts with Onion Vinaigrette from Hezzi-D’s Recipe Box
• 4 Cheese Pumpkin Macaroni and Cheese fromA Kitchen Hoor’s Adventures
• Brown Butter Sage Biscuits from Jolene’s Recipe Journal
• Parmesan Roasted Broccoli from The Spiffy Cookie
• Cheddar Bay Biscuit Green Bean Casserole from Blogghetti
• South Indian Sweet Potato Poriyal from Magical Ingredients
• Horseradish Sauce from Art of Natural Living
• Potato and Celery Root Mash from Karen’s Kitchen Stories
• Butternut Squash and Apple Soup from A Day in the Life on a Farm
• Magic Chicken 65 Gluten Free from Sneha’s Recipe