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

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

jam bread rolls

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. so you can use a variety of fillings as per your taste and liking.

i have shared a few recipes where bread is stuffed with different fillings like paneer bread roll, cheese bread rolls (with a cheesy spiced potato stuffing) and bread roll recipe with stuffed potatoes.

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 ½ 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 more tasty recipes for you!

jam bread rolls

4.75 from 4 votes
Author:Dassana Amit
Prep Time:45 mins
Cook Time:35 mins
Total Time:1 hr 20 mins
Course:breakfasts,snacks
Cuisine:world
Servings (change the number to scale):1 large loaf
jam bread rolls recipe
jam bread rolls recipe - easy to make whole wheat bread rolls stuffed with fig jam.

INGREDIENTS FOR jam bread rolls

(1 CUP = 250 ML)
  • 2.5 cups whole wheat flour (atta)
  • ½ cup all purpose flour (maida)
  • ½ tablespoon fresh yeast Or ¾ to 1 teaspoon dry active yeast
  • 2 tablespoon sunflower oil
  • 2 tablespoon organic unrefined cane sugar or 1.5 tablespoon regular sugar
  • ¼ teaspoon rock salt (sendha namak)
  • ¾ cup jam - any fruit jam
  • 2 to 3 tablespoons unsweetened dessicated coconut or as required
  • 1 cup lukewarm water or add as required

HOW TO MAKE jam bread rolls

  • dissolve sugar in lukewarm water.
  • stir in the fresh yeast and let the solution sit for 10 mins.
  • sieve both the flours and salt.
  • add the oil, the yeast solution and knead to a soft, smooth and elastic dough.
  • keep the dough covered in a greased bowl for 1 hour or more till doubled.
  • if using dry yeast, keep the dough for 1:30 minutes to 2 hours.
  • 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.
  • spread the jam evenly on the rolled dough. roll carefully.
  • place the entire log carefully in a greased loaf pan.
  • cover and keep aside for 10 to 15 mins if using fresh yeast and 35 to 45 minutes for dry yeast.
  • bake the bread roll in a pre heated oven at 180 degrees C for 35 to 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.
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how to make 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 bread is ¼ or ½ inch in width.  spread the jam evenly on the rolled dough

dough for jam bread rolls recipe

2: sprinkle desiccated coconut and roll carefully.

jam for jam bread rolls recipe

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

bread dough for jam bread rolls recipe

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

placed bread rolls in pan

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

jam bread rolls recipe, bread rolls recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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43 comments/reviews

  1. Hi Dassana, i make a lot of your recipes and find them absolutely delish. I tried this jam roll bread today and felt like maybe there is a typo on your recipe measures? In 3 cups of flour (maida + atta), when i added even just 2cups of water it was Too Much 🙁 almost became a thick batter. And then i realized that the proportion of water to flour looks inaccurate. Could you reconfirm pls? I managed by adding almost another cup of flour to the recipe but it was still too soft & difficult to manage.

    • thanks deep for letting me know. i checked the recipe and yes there is a typo. the water amount is too much. could be that when we changed the recipe card program, the error must have happened that time as some readers have tried this recipe earlier.

      i am really sorry for the glitch. i have updated the recipe. now what you do is since you have used 2 cups of water, you add 2 more cups of flour. kneading in parts as kneading one whole lot can be difficult. hope this helps and thanks again for sharing this.

  2. Hi..
    I am a regular reader of your blog.. like the way u guide us. i tried many of ur recipes and most of them were very good. thanks a lot. Now i want to know can yeast be replaced with dahi.. and if can what will be the proportion? thanks again..

    • thanks mahua. yeast cannot be replaced by dahi. but a mixture of dahi, baking soda and flour helps in leavening the dough. you can check the bhatura recipe (link given below) to get an idea. this mixture is kept overnight and then added to flour and kneaded to a dough. for a bread dough, you will have to keep for some more hours than for a bhatura. i would suggest that you make a small proportion just to try out and experiment.

      https://www.vegrecipesofindia.com/bhatura-recipe-bhature-bhatura/

  3. I have made many cakes following your recipes.They came perfect.I want to make this bread.My son doesn’t like jam.Can I use nutella?Thanks for all your recipes.5 stars

  4. Can we use only whole wheat flour or use oats flour instead of all purpose flour. What is the amount of yeast if we want to try it with1.5 cup of flour. Please guide

  5. Lovely recipe!!
    Could you please tell me, if I am using instant yeast, what would be the quantity?

  6. Tried jam bread roll..water quantity became little more…roll didn’t rise much while backing. I tried in convection mode of microwave.

  7. Hi .I tried the bread recipe but it became dense. Could you please let me know the reason.
    Geeta.4 stars

  8. I tried your bread receipe and it came perfect. Only I used fresh yeast purchased from a local bakery. 3 t Spoon I added in water with sugar but when baked it was too yeast smelly. for this jam roll recipe can you please tell me exact measurement in cups for 21/2.

    Thanks
    Arti

    • for 3 cups flour, you only need to add 1/2 tbsp of fresh yeast. 3 tsp is a bit too much. for this recipe, the amount of fresh yeast is already mentioned in the recipe card. overall 3 cups of flour is being used. so if overall you plan to add 2.5 cups of flour, then add about 1 to 1.5 tsp of fresh yeast.

  9. Also I preheated the oven for 10 min at 180 . Was that enough. I tried the shankarpali recipe of yours they came perfect. I want to make these too. Please help

    • the oven has to be preheated for atleast 15 to 20 minutes. thanks for the feedback on shankarpali. just try getting a good yeast brand. if you live in india, then gloripan/mauripan, red star and muksha are good.

  10. Hi dear

    I tried the making these yesterday and they became a hard loaf of atta. Did not put them in loaf pan but just on the baking tray. Used 2 1/2 cup wheat and 1/2 cup maida. Didn’t get fluffy.
    Also is maida and all purpose flour same?

    • if a bread become hard, then mostly the issue is the yeast has not been activated well or the quality of yeast is not good. even if you place the dough in a baking tray, then too you will get soft bread if the yeast proofing has been done properly and the dough has been kneaded well.

  11. What brand dry active yeast can be used pls reply I use bluebird but it doesn’t foam much .thanks

  12. I have solo microwave.can I make bread,cake with this? If no then pls and what is the alternative.I just love to make my homemade cakes,bread……..5 stars

    • Cakes can be made in microwave but breads can be difficult. If there us a convection mode option in microwave, then one can bake cakes and breads. There are other options like baking in pressure cooker or tandoor.for baking in pressure cooker, i dont have a detailed post, but u have made cakes in pressure cooker before. Plan to add soon. For tandoor, i have never tried, but a reader has baked cakes and cookies in tandoor.

  13. 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

    • 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.

  14. 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.

    • 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.

  15. 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.