This Mushroom Roll makes a satisfying baked snack that works as a tea-time bite or a light meal. The dough comes together with butter, oil and ajwain, giving it a slightly flaky, biscuit-like texture once baked. The filling is straightforward: mushrooms are stir-fried briefly, then mixed with a thin milk and maida sauce that dries out on low heat, keeping things compact so the dough stays crisp. A lavish sprinkle of grated cheese over each roll before baking brings everything together. If you enjoy baked Broccoli Kathi Roll or stuffed rolls like Veg Paneer Roll, this one is worth trying.
About the Recipe
The dough uses both butter and oil, which together produce a tender crumb without making the roll too rich. Ajwain adds a mild, savoury note that pairs well with the mushroom filling.
The filling uses a small amount of maida mixed into milk as a binder. Cooking this on low heat until it dries out is the step that matters most. A wet filling will make the dough soft and undercooked at the base.
The two-stage baking method, starting at 180C then dropping to 140C, lets the outside brown without the cheese burning before the dough is fully cooked.
Why You Will Love This Recipe
The combination of a short, slightly crisp dough with a moist mushroom filling and melted cheese on top is genuinely satisfying. Baking keeps the rolls light enough to serve two or three without feeling heavy.
The recipe makes six rolls from a manageable quantity of ingredients, so it scales well for a small gathering. Because the filling is cooked and cooled before assembly, the baking time is short and the rolls can go from oven to table in about 20 minutes once the prep is done.
Cooking Tips
The most common beginner mistake is adding too much water to the dough. Add it a little at a time. The dough should be firm enough to roll out without sticking or tearing, and a very soft dough will not hold the filling when folded.
For the filling, do not skip cooking it until dry on low heat. Any moisture left in the filling will seep into the dough during baking and leave the base undercooked.
Stir-fry the mushrooms on reasonably high heat so they release and evaporate their moisture quickly before the milk mixture goes in.
Top Tips
- Add water to the dough gradually and stop as soon as it comes together into a firm, rollable dough.
- Cook the mushroom and milk mixture on low heat, stirring continuously, until the mixture is completely dry before cooling it.
- Let the filling cool to room temperature before placing it on the rolled dough; warm filling softens the dough and makes folding difficult.
- Sprinkle the cheese lavishly so each roll is well coated; a thin layer dries out and does not melt properly.
- Do not skip reducing the oven temperature to 140C at the end; this final stage melts the cheese evenly without over-browning it.
- Grease the baking tray well so the folded ends of the rolls do not stick and tear when you lift them after baking.
Serving and Storing Suggestions
Serve the rolls immediately after baking while the cheese is still soft and the dough is at its crispest. They go well with a simple tomato ketchup or a thin mint chutney on the side.
If you have leftovers, store them in an airtight container once fully cooled and reheat in an oven or air fryer at around 150C for five to seven minutes. Avoid microwaving as it makes the dough soft and the cheese rubbery. The rolls are best eaten on the day they are baked.
Similar Recipes
- Veg Paneer Roll
- Broccoli Kathi Roll
- Mushroom and Spring Onion Pie
- Spinach Mushroom Quiche
- Cabbage Pan Rolls
Nutrient Benefits
Mushrooms provide B vitamins including riboflavin and niacin, along with some protein and dietary fibre. Milk and cheese both contribute calcium and a small amount of protein to the filling and topping. The maida dough provides carbohydrates for energy.
Mushroom Roll
Ingredients
- For the Roll:
- 1 1/2 cups Maida
- 1/2 tsp Ajwain
- 2 tblsp Butter
- 3 tblsp Oil
- 2 cups, grated Cheese
- Salt as per taste
- For the Filling:
- 300 gms, cut into small pieces or cubes Mushroom
- 1 tblsp Maida
- 1/2 cup Milk
- 1 tblsp Oil
- Salt as per taste
- Pepper Powder as per taste
Instructions
- To prepare the filling, Mix the maida and the milk in a mixing bowl.
- Heat the oil and stir-fry the mushrooms for 2 to 3 minutes, adding salt and pepper to taste.
- Mix in the maida mixture and lower the heat immediately, stirring all the time.
- Put off the heat once the it is dry and cool to room temperature.
- Keep aside.
- For preparing the roll, Mix all the ingredients in a mixing bowl except the cheese.
- Add only a little water knead into a dough which can be rolled out easily.
- Divide the dough into 6 portions and roll out each portion one by one.
- First roll out one portion and place a portion of the prepared filling in the centre.
- Fold from both sides and the ends to form a roll.
- Place this roll on a greased baking tray.
- Prepare all the rolls in this way and lavishly sprinkle the grated cheese over the rolls so that each of the rolls is nicely coated with the cheese.
- Bake in a preheated oven at 180C for 12 to 15 minutes and then reduce the temperature to 140C and cook for 3 to 4 minutes more or until the cheese has begun to melt and the maida in the roll looks golden brown and cooked.
- Serve at once.
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Frequently Asked Questions
Can I use whole wheat flour instead of maida for the dough?
You can replace a portion of the maida with whole wheat flour, but a full substitution will make the dough stiffer and the baked roll noticeably denser. If you want to try it, replace no more than half the maida with whole wheat flour and add a little extra water, a teaspoon at a time, to bring the dough to the right consistency. The texture will be slightly coarser than the original but still workable.
What type of mushroom works best for this filling?
Button mushrooms are the most practical choice. They are widely available, have a mild flavour and release a manageable amount of moisture when stir-fried. Oyster mushrooms can also be used but tend to be softer after cooking. Avoid mushrooms with very high water content as they make it harder to dry out the filling properly, which is an important step in this recipe.
My filling turned out watery and the rolls were soggy after baking. What went wrong?
This usually happens for two reasons. The mushrooms were not stir-fried long enough on sufficient heat, so they did not release and evaporate their moisture before the milk mixture was added. Or the filling was not cooked on low heat until completely dry before being set aside. Both steps matter. The filling should look almost like a thick, dry paste when you take it off the heat. If it still looks wet or glossy, keep stirring on very low heat until it dries out.
Can these rolls be assembled in advance and baked later?
Yes. Assemble the rolls, place them on the greased baking tray, cover loosely and refrigerate for up to a few hours before baking. Add the grated cheese just before they go into the oven so it does not dry out while sitting. Take the rolls out of the refrigerator about ten minutes before baking so they are not ice-cold when they go into the preheated oven.
How do I prevent the rolls from opening up and losing their shape during baking?
Place each roll seam-side down on the greased baking tray immediately after folding. The weight of the roll and the heat of the oven will seal the folds. Make sure the filling is fully cooled and dry before placing it on the dough. Warm or wet filling creates steam inside the roll, which can push the folds open during baking. Also avoid overfilling each portion; a compact, centred filling is easier to fold and seal neatly.
