Rollicking Bread Rolls by Nandita Sanyal

“Bread-Omelette for Breakfast!” The usual morning snack for everyone. A favourite in our family. A meal that keeps you full. What if there’s no bread at home? Make one. Follow the post to know the recipe of making fresh, soft, puffed and buttery Bread Roll.


Nandita Sanyal is a doting mother and a loving wife. As an educator, she had transcended all boundaries and her path was not only confined to the boundaries of the classroom , but to the life of her students as well. She has exceptional administrative and leadership qualities. But above all, she is BitebyByte’s aunt. None of my school sewing work and painting assignments were ever completed without bullying her to work on them.





  • All-purpose flour – 2 cups
  • Pinch of Salt
  • Yeast – 1 tsp
  • Vegetable Oil – 1 tbsp.
  • Sugar – 2 tsp
  • Grated Cheese – 3 cubes.
  • Water / Milk – As per requirement
  • Egg Yolk – 1
  • Baking Soda – 1 tsp
  • Nigella Seeds – ¼ tsp
  • Sesame Seeds – ¼ tsp




  • Make a volcano of flour and pour some warm water/milk, yeast, salt and sugar in the crater
  • Keep it aside for at least 10 minutes
  • Sprinkle the baking soda on the flour
  • Kneed it well to make the dough. If needed use some more water/ milk.
  • Cover the dough with a bowl and cover it with a wet cloth.
  • Keep it away for at least 1 hour.
  • Make proper dough balls and flatten them with a rolling pin.
  • Brush the flat bread with the egg yolk.
  • Stuff it with grated cheese (You can use any other filling of your choice, for example, pre-cooked Paneer/ Keema/ Chicken or Mutton pieces/ Mashed Potato.
  • Roll the bread and cut three slants with a knife.
  • Brush the rolls with the egg yolk. Sprinkle Nigella and Sesame seeds over them.
  • Put them on a greased tray and bake for 30-40 minutes. Once fully baked, take it out of the oven.
  • If you’re not counting your calories, then brush the rolls with melted butter.


Special Thanks goes to my little sister Ms. Anwesha Sanyal (who thinks she is no more little — but we think differently) for writing it all out for BitebyByte.

Leave a Reply

Your email address will not be published. Required fields are marked *