Mini Seeni Sambol & Egg loaves

Seeni Sambol is a traditional Sri Lankan condiment made with caramelized onions with lots of flavors. It has a sweet, spicy and aromatic flavor. This condiment is often used as a side dish for many Sri Lankan staples. In this recipe we use this as a filling for buns. Often goes well with boiled eggs. I sometimes add a little bit of cheese to enhance the taste. 

All in all, these mini seeni sambol bread roll loaves are just so versatile. While they’re just the right size for one serving, they’re perfect as tea time snacks and picnics. It really is an easy process, made even easier if you use a standmixer to knead the dough.

It doesn’t require much hands on time, about 15 minutes altogether, the rest is rising time and cooking time. It’s important to use flour with a high gluten content. While there are so many good bread flours available, it’s definitely worthwhile trying different brands and noting how your bread turns out. Check out my Seeni Sambol recipe in my blog. You can also use your own seeni sambol recipe for this. 

Servings : 8 mini loaves

Ingredients

385g of flour

7g instant dry yeast

4 tbsp of sugar

4 tbsp of milk powder

35g of butter

1 tsp salt

1 cup of lukewarm water

1 egg (slightly beaten + 2 tbsp milk ) for egg wash

Seeni Sambol for the filling (click here for the recipe)

4 eggs boiled and halved 

Directions

1. Mix all the dry ingredients first in a mixing bowl. Then add warm water gradually and mix well until all the flour is incorporated into the flour. Knead into a dough. 
2. Now add butter and knead well for about 10 minutes. The dough should be a slightly sticky dough but it should not stick totally to any surface. 
3. Cover and leave it in a warm place to double in size.
4. Once the dough has doubled in size, divide the dough into 8 equal dough balls each weighing 85g. Tuck in the edges towards the center and roll the balls in to small dough balls. 
5. Cover the dough balls and leave it for 15 minutes to rise. Meanwhile pre heat the oven to 180 degrees Celcius for 10 minutes. 
6. After the dough balls have rested, take each dough ball and flatten the edges with rolling pin or your fingers. The centre should be a little thick and bumped. 
7. Now place the seeni sambol filling and a half of boiled egg in the centre, fold as shown in the picture below.
   
   
   
8. Place each loaf in a greased mini loaf tray. 
   
   
   
   
   
   
   
9. Brush each loaf with egg and milk mixture. Bake them in a pre heated oven for 20 minutes or until golden brown in colour. Enjoy!