Bread roll

Bread Roll Recipe | How to Make Bread Rolls | Best Breakfast Recipe

What is Bread Roll?

Mouthwatering potato stuffing is stuffed in bread slice and deep-fried to make superbly crisp bread rolls. One bite into the bread roll and such crunchy bread and such delicious potato stuffing that it shall become your family’s favourite snack! The best part is that unlike other deep-fried snacks like samosa, aloo bonda; bread rolls are simpler to make as no work has to be done for the other coating, as bread is used for it. There is no need to roll and dough or prepare any batter. Bread rolls can be served for breakfast or tea-time with tomato ketchup or green chutney or a mix of both.

Let’s talk about the ingredients for Bread Rolls:

With some bread and boiled potatoes in the refrigerator, the bread rolls recipe can be prepared in 20 minutes or so.

Bread: You can use any bread of your choice. I have made bread rolls using whole wheat and multi-grain bread as well. They were totally tasty. It is important is to use 1-2 days old bread. With fresh bread, the bread rolls won’t be crisp and would also absorb oil.

Boiled potatoes: I always have potatoes in my refrigerator. There are two reasons behind this. One is that with some potatoes ready to use, so many dishes can be fixed in no time, for sudden hunger pangs, un-expected guests, and potato recipes, etc.

Similar recipes on the blog

Due to its simplicity and ease of preparation, I love preparing bread rolls and therefore we have a number of bread roll recipes on the blog i.e. cheesy bread roll, baked bread roll, etc.

Tips for crispy and crunchy bread rolls:

  1. Use 1-day old bread or spread bread slices on a plate and leave on the kitchen counter for a couple of hours.
  2. Do not remove the sides of the bread. These will be the crunchiest.
  3. Do not fry on low flame. We do not need to cook anything, as the bread is already ready to eat. Therefore, cook on a medium to high flame for crispy and non-oily bread rolls.

How to serve Bread Roll?

Serve it hot for a weekend breakfast.

How to make Bread Rolls

1. Prepare bread slices : Leave the bread slices on the counter for at least half an hour. Remove the edges. However, if you like the crispy edges, omit to do it. Tip: One-day-old bread gives the most crispy bread rolls instead of fresh bread. Tip: Leaving bread on the counter dries it, giving crispy bread rolls.

Bread roll

2. Prepare potato stuffing : In a large bowl take 2 cups boiled and mashed potatoes. Add salt to taste, 1 tsp red chilli powder, 3/4 tsp dry mango powder, 1/2 tsp black pepper powder, 1 tsp ginger paste and handful of chopped coriander. Mix everything well. Check the seasoning.

Bread roll

3. Prepare bread rolls : Take a bread slice. Soak in a bowl filled with water. Gently squeeze out the water absorbed by the bread slice. Fill potato stuffing. Make a ball. Shape into an oblong.

Bread roll

4. Deep fry bread rolls : In a pan, heat enough oil. Add bread rolls on a high flame. Cook them on medium flame turning them for uniform cooking. Cook till they are golden brown.

Bread roll

5. Bon appétit : Serve bread rolls with tomato ketchup or green chutney or a mix of both.

Bread roll

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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