Bread Roll (Rolada)

Sliced bread roll is an excellent side dish for roast, goulash, stew, paprika stew, sauerkraut, and schnitzel in sauce. It is also great in combination with mushroom sauce and a bowl of seasonal salad.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 350 g Bread, wheat

  • 2 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • pieces Parsley, fresh

  • 2 piece Egg, fresh

  • 250 ml Milk, whole milk

  • pieces Salt, table

  • pieces Flour, Wheat, bread flour

Steps

  1. Cut the bread into small cubes (approximately 1 x 1 cm in size) and place them in a large bowl.

  2. Peel and finely chop the onion. Sauté it in heated fat until translucent, then remove from heat and let it cool.

  3. Mix the cooled onion with the bread cubes. In a bowl, whisk together the eggs, milk, pepper, and salt. Pour this mixture over the bread and mix well with a spoon to ensure all cubes are moistened. If the mixture seems too dry, add a bit more milk. Chop the parsley and sprinkle it over the mixture. Mix well or knead with your hands to form a compact mixture, adding a bit of flour if necessary.

  4. Shape the mixture into a roll, wrap it in a damp kitchen towel or plastic wrap, and cook in salted boiling water for 15-30 minutes (depending on the thickness).

  5. Unwrap the cooked roll and slice it into pieces of your desired thickness. Before serving, you can drizzle it with hot cracklings, butter, or toasted breadcrumbs if desired.

Nutrition Information (Per 100g)

  • Calories: 217.82 kcal
  • Fat: 6.77 g
    • Saturated Fat: 0.81 g
  • Carbohydrates: 27.89 g
    • Sugars: 3.39 g
  • Protein: 8.38 g
  • Fiber: 1.77 g

Advice

Instead of oil, you can use butter.