Vegetative Bodies

Vegetation may not be good on heart valves, but in buns, I think they sound extraordinarily good. If I were a piece of rising dough possessing a heart, I don't think I would mind getting Libman-Sacks endocarditis and covering my valves with a mixture of celery, carrots, mushrooms, ham and garlic.

After making Phenomenon's 1 Bowl 1 Hour Dinner Rolls for our weekly Regency Sunday dinner, I couldn't help but think of variations, of fillings, of making it sweet and perhaps chocolatey.

The base of these filled rolls is an amazingly easy yeasted bread. The amount of active yeast doesn't add a strong flavor but allows the rise to occur quickly and fast enough for a last minute addition to any meal when you're strapped for time and can't wait 2+ hours for the proper rise to occur. The filling is not overwhelming, a simple mix of sauteed veggies, pretty much anything you have on hand, although I think next time, a bit more garlic would make for an amazing filling.
1 Bowl 1 Hour Dinner Rolls with Veggie Filling

Dough
1 1/2 cups of warm water (110 degrees F - slightly warm to the touch out of the tap)
1 tbsp instant yeast
2 tbsp granulated sugar
2 tbsp vegetable oil
1 tsp salt
4 cups flour (I used all purpose)

Filling
2 cups of any minced, sauteed vegetables you have on hand
I used (minced, finely):
A handful of baby carrots
1 stalk of celery
3 white button mushrooms
Cured Virginia ham
garlic, salt, pepper to taste

Topping
3 cloves minced garlic
1 tsp dry or fresh parsley
3 tbsp olive oilIn a measuring cup or small bowl, mix together warm water, sugar and yeast. Allow to stand for about 5-10 minutes until frothy.

In a large bowl, combine flour and salt. Make a well in the middle and add yeast mixture and oil. Mix until combined. Then turn out onto a lightly floured surface and knead until soft and shiny. Form dough into a ball, placed in a lightly oiled bowl and allow to rise in a warm place for 30 minutes or until doubled in size. I preheated my oven to 200 degrees F, turned it off and let the dough rise in the warm oven.

While the dough is making its first rise, mince all of the vegetables and saute in a little oil until soft. Let cool until ready for filling. Also saute minced garlic, parsley, and oil and set aside to brush on top of the buns.When the dough has doubled in size, punch it down and shape into an 8x12 rectangle. Cut into 24 pieces. I found it easier to separate each piece of dough as I cut it so that they wouldn't stick back together and become a giant ball again.

To form a bun, take one of the pieces of dough, flatten into a 3-4 inch circle, place a tablespoon of the filling in the center and pinch the sides together to seal the bun closed. Repeat until all 24 buns are formed.Lightly oiling a 9x13 pan, place the buns in rows of 4x6 to rise a second time. Drizzle garlic/oil/parsley over the top of the buns. While they rise for another 20 min or until doubled in size, preheat the oven to 400 degrees F. Bake for 13-15 minutes at 400 F (I baked them for 13 minutes, then again, it's naturally hot in the Caribbean without the addition of an oven).Devour when ready. =D