Jammy bread rolls

Holidays… If you are a mother, you can easily say nightmare in the same breath. Exams don’t scare me as much as the break after it . Crafts and cryons scattered in living room, glue spread over dining table, kids jumping up and down in room remotely resembling my once upon a time bedroom is what welcomes me everyday when I come back home for lunch. Not to mention the broken toys, dresses pulled out of cupboards,  refrigerator with empty water bottles (if you are lucky you might find them with their caps intact). Two kids generating an army’s worth of junk in such a short duration with still residual energy to carry on for few more hours is commendable. The beginning of a long and dreaded summer for us, doesn’t make things any easier.

Food is hardly on their minds when they are upto such mischiefs, but some sweet and jammy snack is always welcome.  I keep the snack jars filled with some easy-to-make stuff. These bread rolls have been named  Jammy buns, for all the obvious reason. Each bite is full of yummy-jammy-coconuty rasin nuts.Run your imagination  when experimenting with  the filling .  I, at times add dates along with rasins, or almonds in place of cashews. The options are endless. The idea to add jam in the filling was my sister’s when I told her I wanted to add honey to bind the powdery filling. She told me a jam would be more flavourful and would bind the ingredients well, plus depending on the flavour the possibilities are also great. so armed with that great tip, I proceed with the simple recipe for this holiday snack.Ingredients

For bread: (any basic bread recipe will work)

  • Whole wheat flour- 1 cup
  • All purpose flour- 2/3 cup

            ( WWF:APF in 3:2 proportion)

  • Gluten (optional) * ½ tablespoon
  • Brown sugar ( or white too)- 2 tablespoons
  • Salt- ½ tablespoon
  • Instant yeast-  teaspoon
  • Warm milk- 1 cup ± 2 tablespoons
  • Butter/oil- 1 tablespoon
  •  Cinnamon powder- ¼ teaspoon#

# since i used a strawberry flavoured filling, cinnamon complimented it well. you can change the spice in the bread depending on the flavour of your filling.

For the filling:

  • Dessicated coconut (dry roasted till light golden brown) – ¾ cup
  • Raisins- ¼ cup
  • Tooty fruity- ½ cup
  • Cashews or any other nuts- ½ cup
  • Strawberry jam- 2 tablespoons
  • Strawberry crush ( I used ready made )- 2 tablepsoons or to bind the mixture
  • Cinnamon powder- a pinch


  • In a large bowl combine warm milk, sugar and butter/ghee mix well. If using active dry yeast, add it to the milk-butter or ghee mixture and let it stand for ten minutes before adding the flour mixture. If using instant yeast, add yeast to the flour mixture and you need not wait for ten minutes.For better understanding of usage of yeast you can refer here.
  • In another bowl combine both flours, salt, gluten (if using), yeast (only if using instant), cinnamon powder or  vanilla essence or any flavourings of your choice.
  • Mix well.Add the flour mixture to the milk-butter mixture in 3-4 increments, stirring with a wooden spoon.
  • Using hands incorporate the flour into the milk till its mixed well and forms a smooth dough.
  • Knead on a clean surface for 10-15 minutes until the dough is no longer tacky and is smooth and elastic.
  • Grease a caliberated container ( just to know the amount of rise,I used the liquid measuring jar for this) and place the ball of dough in it. Rotate the ball of dough in it, so that whole of its surface is greased too.
  • Cover the container with a plastic or aluminium foil, or wet kitchen towel. Let the dough rise and double. This may take anywhere between 30-40 minutes depending on the weather.
  • Once the dough is doubled, place it on a greased platform, pat it slightly to deflate.
  • Divide the dough in small golf ball sized parts.
  • Preperation of filling:
  • When the dough is rising, make your filling ready. Mix all the ingredients of the filling ( roasted coconut, raisins, tooty fruity, nuts, cinnamon) except jam and crush.
  • Add jam to the dry mixture, mix it well.
  • Adjust the filling to binding consistency by adding crush.
  • Once the dough is doubled, place it on a greased platform, pat it slightly to deflate.
  • Divide the dough in small golf ball sized parts.
  • Roll out the balls into thin uniform ‘puris’, place the filling at the centre.
  • If you have a plastic mould of any shape, it makes things much easier.
  • Apply some milk on  half of the outer edge , seal the edges, brush little milk on the surface and place it on a greased or a non-stick baking dish.

  •   Remeber to keep the buns covered with a wet cloth so that it doesnt dry out.
  • After preparing all the buns, allow them to rest for 15-20 minutes.
  • Meanwhile pre heat the oven to 180 degree C, bake the buns for 2-30 minutes until the top surface browns.
  • Once baked, brush a layer of butter over the surface.
  • These buns store well for 4-5 days in refrigerator, just warm it in microwave for 30 seonds before serving to bring back the softness.

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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