Although, avocados are most traditionally used as a main ingredient in guacamole or to top a salad or sandwich, used in baking they are amazing.
When adding them into yeast bread recipes, you can replace all the butter with equal amounts of room temperature, mashed, ripe avocado. The ripeness of the avocado is very important as it needs to be very soft for it to work perfectly.
In addition to their creamy texture and mild flavor, avocados have a high water content so they can help to make baking softer, chewier and less likely to crumble.
You can freeze mashed, fresh, ripe avocados if you want to have an ’emergency supply’ on hand. To freeze, mash the avocados with a fork or blender. Add some lime juice and mix well. For every avocado use about 1 tablespoon of lime juice to prevent them from browning. Fill a freezer weight zip-lock bag with this puree. Remove the air from the bag, then zip closed and freeze. Best to use frozen avocados within 4-5 months of freezing.
I thought some Major Grey’s mango chutney would be a perfect compliment to these avocado rolls. Major Grey’s chutney is a style of chutney not a brand. The ingredients in Major Grey’s chutney vary both across commercial brands and recipes, but a few elements seem to remain constant like mangoes, raisins, citrus, onions, a sugar of some sort, and warm spices. The chutney is sweet and tangy with a nice ‘kick’ of heat at the end that’s enough to compliment the different layers of flavor without consuming them. You will often see it served with curried dishes or as a compliment to meats and cheeses.
Major Grey’s chutney is considered by many the gold standard of all chutneys. Complete with its own legend of a 19th Century British Army officer who presumably lived in British India and created this unique condiment.
The great part about making your own chutney is that you can tailor the ‘sweet & heat’ balance to your own preferences. Of course, there is absolutely nothing wrong with just picking up a jar at the supermarket!!
| Servings |
ROLLS
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- 2 1/4 tsp dry active yeast
- 1 cup lukewarm milk
- 1/4 cup + 1 tsp sugar
- 1 ripe avocado, mashed & at room temperature
- 2 eggs, beaten
- 4 cups flour
- 1 1/2 tsp salt
- 1 Tbsp butter for topping
- 255 grams fresh mango, peeled & finely diced
- 1 small yellow onion, finely chopped
- 1/4 cup raisins
- 1 small clove garlic, minced
- 1/4 cup EACH white & light brown sugar
- 1/4 cup apple cider vinegar
- 3/4 Tbsp fresh lemon juice
- 2 Tbsp ginger, finely chopped
- 1/2 tsp chili powder
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 of a cinnamon stick
- DASH each of ground cloves & black pepper
Ingredients
Avocado Rolls
Major Grey's Mango Chutney
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- In a small bowl, place yeast, lukewarm milk & 1 tsp sugar. Stir; cover & set aside until frothy, about 10 minutes.
- In a large bowl, whisk together remaining 1/4 cup sugar, mashed avocado, eggs. Add yeast mixture & stir to combine.
- In another bowl, whisk flour & salt. Add flour mixture to yeast mixture gradually, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
- Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least an hour in a draft-free place until dough has doubled in volume.
- Punch dough down. Divide into 18 equal pieces in shape into balls. Place into a greased baking dish & cover with plastic wrap/towel. Allow to rise until doubled in volume, about an hour.
- Preheat oven to 350 F. Bake rolls about 20 minutes or until golden. Remove from oven; cool for just a few minutes then brush with the Tbsp of butter. Serve with Mango Chutney.
- In a saucepan, combine all chutney ingredients; bring to a boil. Reduce heat to medium-low; cook, stirring, until reduced & thick. Refrigerate any not used on rolls.