Baked Bread Rolls

Preparation Time: 10 minutes.
Cooking Time: 2 minutes.
Makes 10 rolls.
 Baking Temperature:  200°C (400°F).
Baking Time:  25 minutes. 

10 fresh whole wheat bread slices
Melted butter for greasing and brushing

For the stuffing
2 tsp oil
2 tbsp finely chopped spring onions with the greens
2 tbsp finely chopped capsicum
2 tbsp grated carrot
¼ cup finely chopped cabbage
½ cup boiled and roughly chopped whole wheat noodles
¼ cup finely chopped paneer (cottage cheese)
1 tsp soy sauce
1 tsp Schezuan sauce
A pinch of sugar
Salt and freshly ground black pepper (kalimirch) to taste

For the stuffing
1. Heat the oil in a broad non-stick pan, add the spring onions, capsicum, carrots and cabbage and sauté on a medium flame for 1 to 2 minutes.
2. Add the noodles, paneer, soya sauce, Schezuan sauce, sugar, salt and pepper and mix well. Keep aside.

Instruction 

1. Remove the crust from the bread slices and roll each using a rolling pin.
2. Place a rolled bread slice on a clean, dry surface and spread 1 tbsp of the prepared stuffing at one end of the bread slice and roll it up tightly.
3. Apply some water at the edges and press gently to seal the stuffing.
4. Repeat steps 2 and 3 to make 9 more rolls.
5. Place the rolls on a greased baking tray, brush little butter evenly on top of the bread rolls and bake in a pre-heated oven at 200°C (400°F) for 15 minutes.
6. Turn them over and bake again 200°C (400°F) for 5 more minutes.
7. Serve immediately.