Gefüllte Brötchenmuffins … Stuffed bread muffins

Dies ist ein Rezept von Bloggerin Ballesworld, von der ich schon so Einiges nachgekocht habe. Sie hat dafür Sonntagsbrötchen aus der Dose genommen, aber hier bei uns bekomme ich keine, die gut schmecken, daher habe ich meinen eigenen Brötchenteig genommen.‘

… This is a recipe by blogger Ballesworld, and I have already prepared quite a few of her recipes. For this one she used ready made bread roll dough from a tin. But where I live, we don’t get any decent tasting ones, so I used my own bread roll dough.

(Before baking)

Wichtig ist, dass man den sehr dünn ausrollt, also nicht ganz so dünn wie Strudel, aber so in die Richtung, damit es keine deep pan Pizza wird.

… It is important to roll out the dough very thin, not as thin as for strudel, but in that direction, so that it does not develop into deep pan pizza.

Anstelle von Fleisch habe ich gebratene Zwiebeln und Champignons genommen. Dazu habe ich eine vegane Knoblauch-Mayonnaise gemacht. (Zutaten: 100 ml neutrales Öl (ich habe Sonnenblumenöl genommen), 80 ml Soja oder Mandel „Milch“, 1 TL Zucker, 1/2 TL Salz, eine Winzigkeit Senf und einen EL Zitronensaft plus eine Knoblauchzehe. Alles zusammen in ein hohes Gefäss tun und mit dem Stabmixer aufmischen, geht ruckzuck. Die einzige Mayonnaise, die ich mag. Mit Soja wird es fester, aber mit Mandel schmeckt besser, finde ich.)

… Instead of meat I used fried onions and mushrooms. I prepared a vegan garlic mayonnaise to go with it. (Ingredients: 100 ml neutral oil (I used sunflower oil), 80 ml soy or almond „milk“, 1 teaspoon sugar, 1/2 teaspoon salt, a hint of mustard and a table spoon lemon juice, plus one clove of garlic. Put everything in a high container and blend up with a hand blender. It is very quick. The only mayonnaise that I like. Soy makes it firmer, but almond tastes better, in my eyes.)

(After baking … oops, where are the other two???)

Ihr, die ihr deutschsprachig seid, schaut euch das Rezept bitte HIER an, denn Balle hat das so schön bebildert und beschrieben.

… I will write up the ingredients and the preparation in English, but for more and better photos please visit Ballesworld.

Ingredients:
2 tins readymade bread roll dough (I used my own homemade bread roll dough)
3 eggs
125 g cooked ham
1 red pepper
1 red onion
100 g grated cheese
12 black olives
2 tablespoons oats
2 tablespoons sesame seeds
3 tablespoons chopped parsley
1 teaspoon vegetable stock (powder)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil for frying

Preparation:
1) Take the bread roll dough out of the tins, separate the pieces and set aside
2) Cut the pepper and the onion into small pieces and fry with a little oil. When the onions are getting this transparent look, set the pan aside to cool down
3) Cut the ham and the olives into small pieces
4) Wash the parsley and chop very finely
5) In a bowl blend the eggs with a fork and add the oats, mix well and let rest for about 5 minutes
6) Add the ham and the olives to the pepper-onion-blend and mix well
7) Add half of the cheese and the parsley to the mix and stir
8) Season to taste with salt and pepper
9) Preheat the oven to 200 degrees Celsius (392 Fahrenheit)
10) In the meantime, the pieces of dough have room temperature and are ready to be processed. Dust the kitchen table with flour (only there, where you are working … 😉 ) and roll out the pieces into circles of about 10 cm (4 inches, didn’t even have to look it up), which will fit standardized muffin baking trays.
11) Line the buttered moulds evenly with the dough.
12) Do the same with the rest of the dough pieces.
13) Distribute the filling evenly on all pieces.
14) Sprinkle the remaining cheese on top and then the sesame seeds
15) Place the tray in the preheated oven and bake for about 25 minutes
16) Remove from the oven and serve

Enjoy!  🙂