Traveling Bread Rolls

Hello, friends, food lovers, and community! I hope you are all doing well and enjoying time with your loved ones.

Today, I am sharing a recipe that is perfect for travel as well as for light meals like lunch or in a lunchbox. It's quite simple to make. I originally planned to make traditional bread rolls for traveling, but I changed my mind and decided to create these delightful bread rolls instead. They are delicious and very comforting to eat!

Ingredients: 2 cups of white flour 1 cup coarse whole meal flour 2 tbsp pumpkin seeds 2 tbsp sunflower seeds 2 tbsp fax seeds crushed. 1 tsp salt 2 tsp sugar 1 tsp dried yeast lukewarm water Mix all these ingredients to make a nice soft dough and keep for resting around 1to 2 hours. For seasoning, we need 100 grams of deseeded olives 1 medium onion 1 green paprika 1/2 cup sundried tomatoes, cut into small slices 3-4 garlic cloves 1/4 tsp chili flakes 1 tbsp tomato puree 1 tsp thyme 2 tbsp olive oil 1/2 cup steamed potato, small chunks 1 tbsp maize Once the dough has doubled in size, take an appropriate amount of it. Cut the olives into small pieces. In a mixing bowl, combine the chopped onion, garlic, chopped sun-dried tomatoes, paprika, and olives with the dough. Next, add the following spices: chili flakes, thyme, basil. Tomato puree. If desired, incorporate some maize; I had a few kernels in the refrigerator that I used. Add some oil and mix all the ingredients by hand. Finally, fold in the potato chunks. Let the mixture rest for 10 to 15 minutes. After resting, roll out the dough on a floured countertop or table. Use a cookie cutter to create appropriately sized rounds. Bake the rounds in a preheated oven at 180°C for about 25 minutes, and enjoy these delicious travel rolls! Thank you!