Side dishe for 10
Coconut Mustard Seed Rolls
Coconut milk dough rises with spices, herbs, and cheese, then bakes into savory rolls topped with mustard seed seasoning.
$0.99per serving $
95 minstart to table
10servings

Ingredients
- 1 1/2 cup warmed full fat coconut milk
- 2 tsp active yeast
- 2 tbsp oil
- 3 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional)
- 1/2 tsp baking powder
- 2 green chilies
- 3 tbsp shredded coconut
- 1/4 cup chopped cilantro
- 1/4 cup chopped onion
- 1/2 inch ginger minced
- 2 tsp chia seeds (optional)
- 1 1/2 tbsp hemp seeds or sesame seeds
- 1/4 cup vegan cheese
- 2 tsp oil
- 1 tsp mustard seeds
- 10 fresh or frozen curry leaves
- 2 tsp lime juice
Steps
- Stir the warm coconut milk, yeast, and 2 tablespoons oil in a large bowl, then rest for 5 minutes.
- Mix in the flour, salt, turmeric, pepper, cayenne, and baking powder until a soft dough forms.
- Knead in the chilies, shredded coconut, cilantro, onion, ginger, seeds, and vegan cheese, then cover and let rise for 45 minutes.
- Divide the dough into 10 pieces, shape them into rolls, and place them in a greased 9-by-13-inch baking pan.
- Heat the oven to 375 F and let the rolls rest while it heats.
- Bake the rolls for 18 to 20 minutes until golden and cooked through.
- Heat 2 teaspoons oil in a small skillet, fry the mustard seeds and curry leaves for 1 minute, then stir in the lime juice and brush over the warm rolls.
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