jam bread rolls recipe, how to make jam bread rolls recipe

jam-bread-rolls

jam bread rolls recipe – one more of the bread rolls i had made when i had prepared the fig jam.

i do make bread rolls often and stuff them with any sweet or savory filling… they make for a nice breakfast for a couple of days with either tea or coffee.

i have shown the preparations of the rolls after the bread dough has leavened and doubled the first time. best is to use a homemade fruit preserve or jam. you can also use chocolate spreads or cheese fillings or pesto in the rolls.

the bread rolls can be made with whole wheat flour or all purpose flour. for health reasons i prefer whole wheat flour in most of the breads i make at home. just to give the bread a soft texture, i have added 1/2 cup of all purpose flour.

for this recipe i used fresh yeast and hence the leavening time is greatly reduced than using dry active yeast. i have mentioned in the recipe details below the proportion and the leavening time required for both the yeasts.

i just made one log, instead of making separate rolls. in case you want to make separate individual small rolls, you can see the step by step recipe of garlic bread rolls.

few steps showing preparation of the jam bread rolls recipe:

1: once the dough has leavened, lightly punch the dough and on a lightly floured work surface roll into a rectangle till the the bread is 1/4 or 1/2 inch in width.  spread the jam evenly on the rolled dough

jam bread rolls dough

2: sprinkle dessicated coconut and roll carefully.

spread jam on rolled dough

3: make one single log. seam the edges and place in a greased loaf pan.cover and leaven for 15 minutes.

roll the bread dough

4: bake the bread roll in a pre heated oven at 180 degrees C for 35-40 minutes or till the bread is browned and sounds hollow when tapped. remove on a wire rack and cool.

placed bread roll in pan

5: slice the jam bread rolls warm or when cooled and serve with tea or coffee.

jam bread rolls recipe

if you are looking for more bread recipes then do check veg calzonenaan recipe without yeastvegetable pizza recipe, eggless banana bread, naan with yeast recipe and italian basil focaccia bread.

jam bread rolls recipe below:

jam bread rolls - 1 large loaf
 
PREP TIME
COOK TIME
TOTAL TIME
 
jam bread rolls - easy to make whole wheat bread rolls stuffed with fig jam.
AUTHOR:
RECIPE TYPE: breakfast, snacks, breads
CUISINE: world
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 21/2 cups whole wheat flour
  • ½ cup all purpose flour
  • ½ tbsp fresh yeast or ¾ tsp to 1 tsp dry active yeast
  • 2 tbsp sunflower oil
  • 2 tbsp organic unrefined cane sugar or 1.5 tbsp regular sugar
  • ¼ tsp rock salt
  • ¾ cup jam - any fruit jam
  • 2 to 3 tbsp unsweetened dessicated coconut or as required
  • 2 & ½ cups water or as required
INSTRUCTIONS
  1. dissolve sugar in warm water.
  2. stir in the fresh yeast and let the solution sit for 10 mins.
  3. sieve both the flours and salt.
  4. add the oil, the yeast solution and knead to a soft, smooth and elastic dough.
  5. keep the dough covered in a greased bowl for 1 hour or more till doubled.
  6. if using dry yeast, keep the dough for 1:30 minutes to 2 hours.
  7. once the dough has leavened, lightly punch the dough and on a lightly floured work surface roll into a rectangle till the width of the bread reaches ¼ to ½ inch.
  8. spread the jam evenly on the rolled dough.
  9. roll carefully.
  10. place the entire log carefully in a greased loaf pan.
  11. cover and keep aside for 10-15 mins if using fresh yeast and 35-45 minutes for dry yeast.
  12. bake the bread roll in a pre heated oven at 180 degrees C for 35-40 minutes or till the bread is browned. remove on a wire rack and cool. slice the jam bread rolls warm or when cooled.
NOTES
since different types of flours absorb different amounts of water, add accordingly.


{ 16 Responses }

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  1. Meera says

    Hi Dassana,

    Firstly, I love your recipes and have tried most of the gravies and the rice recipes which has been well appreciated by my husband, parents and in laws.. Thank you for that..:)

    I am not a baker.. but I did want to try out some of the yummy looking recipes posted here..and the first one I tried was this Bread Jam roll.. and needless to say.. it was a disaster..:(

    I am cooking in a Microwave oven.. convection mode. I preheated it to 180 degrees.. followed the other steps to the T…put in the tray..(I am pretty sure this is where the whole thing went kaput..but again I am a rookie at this and I need help..) I kept it in the microwave for about 20 minutes watching the rolls like a hawk.. I realised then it wasn’t rising and it looked like the outer shell was hardening..I took it out and I was right.. the bread had become a thick uncooked shell – though the dough had beautifully risen and I made a thin long rectangular chapathi out of it.

    I am going to try and salvage it by baking the rolls on a tavs..(don’t have the heart to waste this).. but I want to make this correctly… help please..

    Best,
    Meera

    • says

      thanks meera. now about the rolls – a loaf pan sure helps when making a loaf like this. but even in a tray, the bread loaf should get baked. the bread should rise. have you baked before in your oven. may be the oven is not enough hot or the heating elements are not working. try keeping a small piece of dough or cake batter in the oven and see if gets baked. if you say the dough had risen, then the bread rolls should bake well. its good you are not wasting. and a good idea to cook them on the tava.

  2. Saraswathi says

    Hi Dassana

    This is my first baking experience trying this bread roll.
    The dough became very soft and went out of shape while rolling with the jam.
    I used dry active yeast.
    What went wrong?
    Could you please guide me?
    However I baked this shapeless roll and it did taste good.

    • says

      thats the reason that the dough became very soft and hence you were not able to roll. just some flour added to the dough would have helped it to retain its shape. actually the water proportion depends upon the type & quality of flour. some flours don’t need a lot of water to knead and some require a lot of water. in case the dough becomes too soft, some flour added to it helps.

  3. Bindu Sivaprasad says

    Dear Dassana,

    Had tried this bread once earlier but the result was not too good. This time used only maida and it came out very well.